Today’s recipe involves roasted chickpeas, but first let’s talk about sweet corn. It is prime sweet corn time right now in Colorado. My father-in-law spoils us, because he plants 2 acres of sweet corn every year. The only plans he has for that sweet corn patch is to allow his family and friends to pick it! How lucky are we?!
The last couple years we’ve picked a bunch of sweet corn to last us through the year. We don’t freeze the whole cob, just the kernels. First, we shuck the corn, then cut the kernels off the cob, and lastly, portion it in Ziploc bags and store them in the freezer. No cooking. No blanching.
The corn gets bagged raw and is cooked before eating it. We usually microwave the sweet corn in the freezer bag for 2-3 minutes before eating and that is all it needs! Add some salt, pepper and sometimes butter…. oh man, I’m drooling! Sweet corn is SO good! [Read more…]