I love it when fresh corn starts coming in from the fields. I always get LOTS extra to put in the freezer for later but the problem with that is that you have to blanch corn before putting it away. It is typically a long and tedious process and makes a huge mess in my kitchen. Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening. Once you blanch it, it has to completely dry. Like I said…it’s a process.
Sooo, I heard about an unusual process to blanch corn and I just had to try it. It sounds bizarre, but it totally works and is MUCH faster and easier than the traditional way.
All you have to do is shuck the corn, lay it in the dishwasher and turn it on the rinse and dry cycle (DO NOT ADD SOAP). THAT IS IT!!!
Once finished it is blanched AND dried and ready to go into freezer bags and frozen for later. Ta-Da, you are done and in a fraction of the time.