I want you to oven or fire roast as much corn as you possibly can while it’s fresh and gorgeous.
To make it as easy and simple as possible we are going BIG.
Buy a dozen ears of corn, or two depending on your freezer space situation.
To Oven Roast: Preheat oven to 400. Grab enough cookie sheets to hold the corn you’ve purchased.
To Fire Roast: Preheat BBQ to a nice hot temperature.
Take out sheets of tin foil. Make them all the size of a cookie sheet.
Oven Roast: for 20 – 25 minutes.
Fire Roast: turn heat down to low and every 10 minutes give corn a quarter turn. Do this 4 times until corn has been turned completely. This process takes about 40 minutes in total.
Once you’ve finished roasting the corn by your method of choice.
Package and Store in the freezer. I use Ziplocks, but whatever container you find appropriate will work.
Some fun facts:
- Each ear of corn produces roughly 1 cup of tasty niblets.
- I package mine in 2 cup portions or fill a ziplock.
This frozen corn is going to become ‘FAST FOOD’ for future Food & Wine pairings like pasta, corn chowder, fritters and vegetarian Shepherd’s Pie.
You are going to be a hero right in your very own kitchen and you will want to send my thank you cards and flowers.
The same concept of ‘batch’ cooking and prep. work is going to be the start of other fun collections like Beets and Pumpkin.
So, be on the lookout at your local grocery store, farmer’s market or get to know a farmer.
Save yourself at least 2 cups of freshly roasted corn. I am going to give you a recipe to make right away. Follow this link to the most A-maiz-ing recipe you will ever make. Oven Roasted Corn Salad with Vanilla Balsamic Dressing
Be prepared to be wowed with this simple easy to follow recipe and wine pairing.
Lets create culinary art together.
Many blessings to you! In love & wine,
Kellie and Dave