In order to feast on your favorite dishes with corn all winter, the product must be prepared for future use. There are several ways to do this. But in this review, we will learn how to freeze corn in grains for future use. Step-by-step recipe with a photo. Video recipe.
Freezing corn for the winter is a convenient and easy way to preserve the nutrients of the product until the cold season. 100 g of frozen corn, as well as fresh cobs, contains vitamins A, C, PP, group B, and choline. In addition, the product contains macro- and microelements: zinc, manganese, copper, phosphorus, magnesium, potassium, iron and selenium. Due to the presence of these substances, the use of frozen corn improves the functioning of the heart and blood vessels, digestive organs, endocrine and nervous systems. It helps to improve the health and appearance of skin and hair, as well as to stabilize metabolic processes. Freeze corn with cobs or grains. Today we will learn how to prepare frozen corn kernels cut from the core. Although you can freeze it in whole cobs if you wish. However, the first method is most often used.
Frozen grains are nearly identical to fresh produce and can be used for all recipes where fresh or canned food is used. There are many ways to cook frozen corn, from frying to steaming. Depending on the cooking method you choose, the texture and flavor of the corn will be slightly different. Frozen corn will come in handy at any time, regardless of whether you need an additional side dish or add it to a dish. To freeze nutritious grains for the winter, take ripe ears harvested at the milky ripeness stage so that the grain is not hardened. It is better to take a medium size with a darkened top and a little silky to the touch. The frozen fruits of sugar and dent-like maize are perfectly stored.
- Caloric content per 100 g - 238 kcal.
- Servings - Any Amount
- Cooking time - 40 minutes, plus freezing time
Ingredients:
- Corn - any quantity
- Salt to taste
Step by step preparation of frozen corn kernels, recipe with photo:
1. Peel the corn leaves and silky fibers.
2. Dip the ears into the pot. If the pot is small, break the corn into appropriate sized pieces.
3. Cover them with water and boil. Add salt, close the lid, turn the temperature to the minimum setting and cook the corn until cooked for half an hour. Young cobs are cooked quickly, if the corn is ripe, then the cooking time can increase up to 2 hours. Therefore, check the readiness time periodically.
4. Remove the finished ears from the boiling water and refrigerate. You can chill the ears under the cold tap, or send them into a bowl of cold water. It is believed that temperature contrast contributes to better preservation of nutrients and taste.
5. Use a sharp knife to cut the grains from the core.
6. Guide the knife vertically, being careful not to leave too many kernels on the cob.
7. Separate and separate the grains to freeze separately from each other. This will make defrosting easier.
8. Fold the grains in small portions into special freezer bags and seal them tightly, removing all the air. Send the corn kernels to freeze in the freezer, setting the "quick shock" freeze at -23 ° C. When the beans are completely frozen, return the freezer to normal. Quick freezing will preserve all the vitamins in the product and extend its shelf life. You can store frozen corn kernels until next season. Grains cannot be re-frozen. Consider this when packing them.
See also a video recipe on how to freeze corn for the winter (2 ways).
