Ok OK, this one’s a bit old. OK OK I found it in my drafts, unfinished, from way back when.
But hey, sweetcorn was one of my few successes this year so I’m not missing the chance to post about them, no matter how late.
Back in mid-September Miss MBaF and I pootled off to the plot. Well, I pootled, pushing her in her favourite ride, the wheelbarrow.
We’d already had a few sweetcorny meals, but some were poorly conceived – corn on the cob does not, I discovered, go with everything. So I decided to pick and freeze the rest of the harvest, quickly, before it got overripe.
Almost all of the 20 plants in my sweetcorn square had at least one usable cob (though some we’d eaten already). The second cobs on lots of plants were a bit skinny, and when I peeled back the husk it was clear they weren’t worth bothering with. But it was a good haul and, chuffed with our efforts, back we strolled…and rolled.
I halved the cobs, blanched them in boiling water for a couple of minutes, plunged them into iced water to stop cooking, and drained them thoroughly, before freezing.Boiled straight from frozen for 5-6 minutes they’re a sweet taste of the summer in autumn. It’s true that there’s nothing like sweetcorn cooked fresh from picking, but these are the next best thing.