Guides

A Guide to Preserving Corn

Author: Mary DiSomma

There is nothing better than the taste of late summer corn. It is a centerpiece of my summer entertaining. It is also a wonderful addition to recipes year-round. I have two methods I love to preserve corn's flavor and texture: freezing, which is quick and easy, or making a relish and canning it!

A Guide to Preserving Corn

A Guide to Preserving Corn

Freezing is a quick and simple way to keep summer corn on hand all year long.

Yield
16 Cups
Prep Time
10 minutes 10 min
Cook Time
10 minutes 10 min
Total Time
20 minutes 20 min

Ingredients

Freezer Corn

Instructions

Freezer Corn

  1. Using a sharp knife, carefully cut the corn kernels off of the cob. An electric knife works well for this. Another handy tip is to place the corn cob in the center of a Bundt pan. When you cut the kernels off, they will fall right into the Bundt pan and not scatter all over your counter.
  2. In a pan large enough to accommodate the corn, add the water, sugar, salt, and butter. Melt butter mixture on medium heat, stirring until it is completely melted. Add corn and lightly boil for 10 minutes.
  3. Allow corn to completely cool. Place corn in freezer bags. Label and freeze the corn. When ready to serve, simply reheat from frozen state.
A Guide to Preserving Corn

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Corn Relish

Relish is easy to make and store for fall and winter, with an optional kick of heat from a Serrano pepper.

Yield
4 pints
Prep Time
30 minutes 30 min
Cook Time
30 minutes 30 min
Total Time
1 hour 1 hr

Ingredients

Instructions

  1. Make sure the jars you are going to be using are properly sterilized and prepared (see above).
  2. Prepare the relish by removing the corn kernels from the cob. Hold the corn ear upright, stem end down. Using a sharp knife or an electric knife, cut down removing kernels, rotating the ear after each cut. A handy tip for this is to place the corn cob in the center of a Bundt pan before you begin cutting; this will stop the kernels from scattering all over your counter.
  3. In a large, nonreactive pan, combine the tomatoes, corn kernels, onions, bell peppers, serrano chile (if using), sugar, mustard seeds, salt, pepper, and 1 cup of the cider or apple juice. Bring mixture to a boil then reduce heat to simmer. Simmer, uncovered, for 10 to 15 minutes or until the corn is tender. Stir the mixture occasionally as it simmers.
  4. Ladle the relish into the sterilized jars. Leave a ¼-inch head space. If the mixture doesn’t completely fill the jars to the ¼-inch head space mark, heat some additional apple cider or juice and top off the jars. Remove any air bubbles by lightly tapping the jar on the counter. Make sure the rims are clean then seal tightly with the lid.
  5. Process the jars for 15 minutes in a boiling-water bath. When the jars have cooled completely, test the seal by gently pressing on the top of each lid. It should be tight and slightly indented. If the lid makes a clicking noise when you press it, the seal is not good. If you wind up with a jar that isn’t sealed properly just pop it in the refrigerator and make sure to enjoy it within one week.
Corn Relish

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