You have corn on the cob either from the garden, or from a local
farmer. What do you do with it? Of course you can dry it and grind it,
but that is pretty boring. How about saving some of the fresh corn for
the winter, or to provide a feast in the early stages of a power
Your first step is to shuck the corn. That means you remove the husk,
and take off the silk. You will notice, the corn may have some empty
spots or some brown spots. That is ok. Your organic corn and the
farmer who raises non-GMO corn will be raising these old breeds and they
were designed for functionality, not appearance. Make sure you get all
the silk off the corn too. One of the easiest ways to do this is to
grip the corn like you are giving it an Indian burn. Turn one fist one
way and the other fist the other way. Be sure to not damage the corn,
just twist hard enough to remove the silks. You can keep the husks for
making tamales, and I have heard of some folks who eat the silk. I use
them for the compost pile
Break your corn into halves and blanch them. Blanching means you put
them in boiling water for about 5 minutes. Then put them into
appropriate portions and vac seal them. They will store for years in
the freezer and can provide a much needed meal during an emergency.
You can also cut the corn off the cob, making sure to just get the
kernels and not the cobs. Vac seal the corn in portion sized pouches.
This is especially good if you have older folks with false teeth. I
also recommend that if you have a dog, let them chew on the cobs. They
love em and it is good for them.