Corn Broth and Frozen Corn

At the end of the summer, I suggest everyone goes out and buys 2 dozen ears of corn to freeze. Late August/September corn is so delicious, and having some on hand in the winter is such a treat. I like to saute it with chorizo, make corn and black bean salad, or make lobster corn fritters. Just throw the husked corn into boiling water for 2-3 minutes, then cut the kernels off the cobs. Put them into several ziploc sandwich bags and throw them in the freezer. So easy.

I also like to take all of the leftover cobs and put them back in the pot of water with a few onions and sprigs of basil and let it cook for an hour or so until you get this amazing corn broth. (You can throw in carrots or scallions or other herbs too.) I put that in the freezer, then use it for corn soups or chowders. It really adds an extra, deep, sweet corn flavor.