Corn for the winter is harvested in a variety of ways. In this article, you will learn how to properly make frozen corn on the cob for the winter. Step-by-step recipe with a photo. Video recipe.
Freezing corn for the winter is a convenient way to preserve the product until the cold season. Frozen corn has an almost identical taste to a fresh product, and also retains all the nutrients. To freeze nutritious grains, it is necessary to take mature cobs with milky-wax ripeness. It is better to take the cob size medium with a darkened top and slightly silky to the touch. Tooth-like and sugar varieties of corn are perfectly stored in the freezer. The grains of the plant are frozen in whole cobs and cut from the stem. Earlier I told you how to prepare corn in grains, and today I will present a recipe for freezing fruits on the cob. In preparation, frozen cobs are used for vegetable mixtures, soups, stews, roasts. Although neat, they are also nutritious and delicious. It is enough just to put them in boiling water, boil for 5 minutes, and the corn will be as fresh. The shelf life of harvested cereals in a similar way is 1 year.
Before we start cooking frozen corn, let's figure out how it is useful. Grains contain starch, fats, proteins, malt and grape sugar, vitamins PP, E, B1, B2. The ears are rich in mineral salts of sodium, potassium, iron, silicon, calcium, phosphorus, magnesium, chlorine, etc. Fruits contain 20-23% of carbohydrates, 3-3.5% of proteins, and up to 1% of fat. Dietary fiber accounts for about 2% of the grain mass.
- Caloric content per 100 g - 86 kcal.
- Servings - Any Amount
- Cooking time - 30 minutes, plus freezing time
Ingredients:
- Milk corn - any quantity
- Salt - 1 tsp
Step by step cooking frozen corn on the cob for the winter, recipe with photo:
1. Peel the corn leaves and silky fibers. To speed up the process, periodically rinse your fingers in water.
2. Place the ears in a saucepan. If they do not fit entirely, then break into 2-3 parts.
3. Cover the corn with water and add salt. Boil and simmer, covered, for 20 minutes. If the fruits are ripe, then they require a longer cooking, sometimes up to 2 hours. But in this case, remember that with a long boil, corn begins to release sugars and nutrients into the water, which affects the taste not for the better.
4. Remove the cooked corn from the boiling water and leave to cool.
5. Wrap cold cobs with cling film. For convenience, you can break the cobs into 4 parts. So it will be more convenient to add them to soup or stew immediately frozen.
6. Place the ears in the freezer. Freeze them at -23 ° C. A quick freeze will help preserve more of the nutrients in the frozen corn on the cob for the winter.
See also the video recipe on how to cook frozen corn.
