When you think of quintessential summer treats, does corn on the cob come to mind? It’s a classic choice for many! The best time to enjoy this tasty side dish is when it’s freshly harvested in the summer. Therefore, it’s important to be aware of the optimal methods for preserving its freshness. If you’re able to vacuum seal your corn on the cob, learning the proper technique is crucial. For tips on how to effectively maintain the freshness of corn on the cob and how to prepare it once it’s been vacuum-sealed, refer to the detailed guidance provided here.
What Is The Best Way To Vacuum Seal Corn On The Cob
The vacuum sealer keeps food fresh much longer than other methods. Even if you freeze food, it will last longer if it is sealed first. However, they are only as good as the corn you prepare to be vacuum sealed. Taking the right steps will seal in the flavor and freshness.
Choose The Freshest Corn
It doesn’t matter if you buy corn from a store, a farmer, or off the stalk, you have to pick the freshest ones. You should first inspect the husks. Greener husks indicate fresher corn. After that, you’ll want to look at the string of silk on the corn. One of the main reasons is to ensure that nothing is rotten or developing bugs.
When checking the corn ears, be certain to look at the kernels as well. Cobs should have plump, bright yellow kernels rather than tiny or discolored ones. Lastly, you can lightly puncture a piece of corn while it is on its cob to check its freshness. It is also a good sign if moisture comes out when choosing corn.
This process should be done immediately after getting the corn for the best results. Before preparing it, store it in the fridge for a short time.
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Preparing The Corn
Firstly, you must shuck the corn. It takes a few seconds to remove the husk and strings of the corn. Hold the corn ear upright with the stem facing the ground. Grab as much of the silk string as you can and pull it down the length of the corn. To finish, rinse your corn thoroughly.
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Blanching The Corn
Once the corn is ready, you can start heating the water for blanching it. In a large pot, fill it ¾ with water. Don’t overfill the pot; leave some room at the top.
After the water has boiled, carefully add the corn to the pot. To ensure safety, use tongs. If your corn is large, you may want to boil it for 5 minutes.
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Cool It Down
Once the corn has cooked, it’s important to stop it from continuing to cook. Place all corn in ice water. This will prevent the corn from cooking all the way. Allow the corn to remain in the ice water for five minutes.
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Dry It Thoroughly
Dry the corn to the maximum before vacuum sealing it. Once you’ve removed the corn from cold water, pat it dry with a paper towel. Dry corn helps to create a better seal in the vacuum packs. This will ensure fresh corn for a longer period.
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Seal And Store It
The corn is now ready to be vacuum-sealed after having been blanched and prepared. Put the cobs in a bag compatible with your vacuum sealer. Once this is done, you can use your device to seal the corn into its bags. If you freeze the vacuum-sealed bags, you can keep the corn for up to one year in this way.
The Best Way To Cook Vacuum Sealed Corn On The Cob
The best way to cook vacuum-sealed corn is to thaw it first before cooking it fully. Thawing can be done in the microwave or more traditionally by placing it outside. After it has thawed, you can cook it however you like. Cook it in the microwave, boil it, steam it, or grill it. You can cook your corn on the cob any way you like!
How To Vacuum Seal Corn On The Cob In The Husk
With the husk still on, you can vacuum seal corn on the cob. To preserve the husks, you just need to vacuum seal the cobs and then freeze them. By doing so, you can avoid blanching altogether. Try both methods and decide which is your favorite!
Conclusion
You can vacuum seal corn on the cob for as long as possible by using this method. As long as you blanch and dry the corn as much as possible before sealing it, this process works the best. You can also seal the corn with the husks still on and skip blanching entirely. If you are not sure which method you prefer, make sure to try them both! You can now enjoy tasty corn on the cob all year round!
