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 outage?

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.

Until Next time, Adios
Rusty Shakelford.