Welcome back to Sunday Sustenance!
If youve been alive for any appreciable amount of time, youve had sweet corn on the cob.
But we arent just cooking today, no!
Well also be preserving.
In fact, its where Im going to start.
Corn is quickly approaching its bountiful apex and we need to lock that in.
Not-so-fresh corn will have brown ends and a dry husk, as well as deflated, faded looking kernels.
To maximize freshness, buy your corn on the day youre going to prepare it.
The best method for preserving corn is by blanching, and thats exactly what were doing.
Start by husking and removing the silk from each ear, but leave the long stem.
Once the time has elapsed, remove the cobs to the ice bath for five minutes to cool.
Repeat until youve exhausted your corn stock.
Whole cobs can go in the bag, just confirm that yousqueeze every last bit of air outbefore freezing.
There is still inherent risk with any blade, but the process is much faster and more consistent.
The bundt pan will collect your kernels, which you might bag and freeze.
This method, as well as the whole cob method, will keep for up to twelve months.
Essentially an off-the-cob version ofelotes, esquites is dangerous.
You see, with a cob, you have to stop at some point.
The cob runs out.
Also, you have to share.
Ricotta salata is a bit nutty, but doesnt carry the same tang as feta.
Heat the oil in a 12-inch skillet over medium-high heat.
Add the corn and a pinch of salt, and leave it alone for two to three minutes.
You want the corn to char.
Toss, stir and repeat until charred on all sides, about eight to 10 minutes total.
Pan materials and burner sizes vary, so use your best judgment here.
When its done, remove the corn to a large mixing bowl.
Combine the remaining ingredients with the corn, stir to combine and serve immediately.
I mean look at this, do you really think youd be capable of leaving it alone?
I might make acorn quichethis week and not tell anyone about it.
