Every year in the White Mountains in the month of August, Taylor Farms bring their beautiful corn to the little towns like Pinetop, Show Low and Heber.  I wait anxiously, and I always get too much.  I like to cut it off the cob and spread it on a cookie sheet, freeze it, and then put it into a plastic freezer bag.  But recently I met a lady who told me that she grew up in a Corn Town, and her mom always left the corn in the husk, closed it in a paper bag, and froze it that way.  Lois, I’m not sure I believed you.  I apologize.  Cause the cob above was frozen for 3 days in my freezer, and except for a VERY slight difference in the kernels (they were just a LITTLE softer, but NOT mushy!)  Anyway, I have a new way to save my wonderful corn every year!  (If you don’t believe me, freeze just one ear a few days and see for yourself).  And DO NOT try to blanch it first!  Now, here’s a great recipe for that corn:

CORN AND GREEN CHILI QUICHE

2 prepared pie crusts (of course you can make your own….)

6-8 beaten eggs

2 cups fresh corn, cut from the cob

1 cup chopped fresh green chilies (get Hatch fresh if possible!)

2 cups grated cheese of your choice (I like Monterey Jack or a mix)

1 can Evaporated milk + 1/2 cup whole milk (OR 1/2 & 1/2 or mix of cream & milk)

1 tsp. salt + 1 tsp. pepper (white pepper is nice here if you don’t want the black spots)

Pour filling equally into pie pans.  If any is left, just bake it in another little dish OR cook it in a skillet like scrambled eggs.  Bake at 400 degrees (on a large cookie sheet) for 10 minutes, turn down oven to 325 and bake another 35-40 minutes–or till a knife comes out clean.  This is great with the “crema” I posted a few months ago.