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2 Methods for Preserving Corn for Later Enjoyment

 Corn is such a wonderful staple, and particularly in summer. Yet sometimes my eyes are a bit greedy and I buy too much, so that I often find myself seeing old cobs of corn go bad. It’s such a terrible waste. So these 2 methods for keeping corn are going to save me and you a packet. One method will show you how to keep corn well for the next day, the other will show you how you can store corn for an incredible 6 months. Watch this very useful video so that you too can learn how to preserve corn all the way to winter!

Method 1: To eat the following day 
1. Take a wet paper bag, into which place your corn (including the husk).
2. Get a plastic zip-top bag and pop the wet paper bag of corn inside. 
3. Now slide into the fridge before eating within the next 24 hours.

corn preservation
Method 2: To eat after many days, weeks or months.
1. Boil up a pan of water. Put the corn cob(s) in the water and blanch it for 5 minutes.
2. Drain the corn, and straight away put it into an ice bath in order to stop it from becoming cooked.
3. Take a clean dish towel, and put your corn on top of it in order to let it dry.
4. After the corn is dry, put it into a plastic zipper bag. Before sealing it up, push and squeeze out all the air.
5. You can now place your bagged corn in the freezer for your future enjoyment. It will be edible for up to 6 months.
corn preservation

Bonus Recipe: creamy corn dip
Now you’ve made sure you’ve got plenty of corn in your fridge-freezer with none of it going to waste, you can try out some new recipes. Here’s an excellent creamy corn dip that’ll make an excellent snack for small parties.

•    2 ½ cups corn (frozen or fresh)
•    1 cup grated cheddar cheese
•    ½ cup grated Monterey jack cheese
•    ¼ cup mayonnaise
•    ¼ cup sour cream
•    ½ chopped bell pepper
•    ½ chopped white onion
•    2 minced garlic cloves
•    2 minced green onions
•    1 jalapeno (remove its seeds, and mince)
•    2 tbsp. butter
•    ¼ cayenne pepper
•    Salt & pepper (to taste)
•    Tortilla chips

1. Preheat your oven​ to a temperature of 350 F.
2. In a big skillet or pan melt the butter on medium heat. Then sauté both the bell pepper and onion until soft (around 5-7 minutes).
3. Then add the corn, cooking together for 5 minutes longer. Maintain stirring until the mixture is a lovely golden brown.
4. Add salt and pepper for a generous seasoning, and mix with optional cayenne pepper. Stir up with garlic and jalapeno. Cook and stir for approx. 1 minute.
5. Take a separate big bowl, and mix up the cheeses (minus a little bit of cheddar for later) with the mayonnaise and sour cream.
6. Now pour the vegetables into this bowl. Now take everything and transfer to a baking or pie dish (around 8 inches). Sprinkle your left over cheddar on the top.
7. Put in the preheated oven and bake for approx. 15 minutes. After this time the cheese will be melted, delightfully bubbly and somewhat brown.
8. Take it out of the oven and, with the tortilla chips (or fresh vegetables if you prefer), serve to your guests. Enjoy this corn-tastic dip!

h/t: tiphero.com
recipe: 12tomatoes.com

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Related Topics: tips, food, recipe, DIY, corn dip, preservation
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