When you buy local sweet corn and freeze it to eat when the cold winter winds are blowing, you participate in a win-win process!
Golden, succulent, locally-grown sweet corn is one of the summer’s fleeting gifts. For a few wonderful weeks, it is perfect and abundant. It’s so plentiful that roadside stands pop up every few blocks.
Alas, all too soon, the season ends, and it will be many months before we see the beckoning pop-up tents and truckloads of corn again. The same “make hay while the sun shines” philosophy also applies to freezing corn! Grab it while it’s at its peak! You have about four to six weeks to get your hands on really great sweet corn.
Canning, pickling, preserving, and freezing produce are deeply satisfying activities. One messy afternoon “putting up” corn will reward you over and over again.
Let’s face it. At the end of any ordinary day, it’s often hard to look around and know you have accomplished anything lasting. But, when you open the freezer and see bag after tidy bag of corn neatly stacked and ready to enjoy, you have solid evidence of your labors.