From Cob to Cooked: Summer Corn

Summer corn is at its peak — and we're putting it to work two delicious ways. In this hands-on class, you'll take fresh corn from cob to canned and cob to plate, building skills you'll use all season long. You'll: Cut, prep, and cook fresh corn off the cob like a pro Build a vibrant canned corn salsa with tomatoes, peppers, and just the right amount of heat Learn safe water-bath canning steps from start to finish, jar to seal Grill or boil corn for classic street-style elote Mix up a creamy, tangy topping and load on cheese, chili, and lime Taste your elote warm, right in class You'll take home two pint jars of your own canned corn salsa, ready to enjoy all summer — plus the recipe cards for both dishes so you can recreate them at home anytime. This class is great for home cooks who want to make the most of summer produce, anyone curious about canning for the first time, and corn lovers who can't get enough of it. Come hungry — there's plenty of tasting along the way. In about 2.5 hours, you'll go from raw cob to two finished dishes — simple, doable, and ready for your own kitchen. In class we will be using a Presto 16 Qt Pressure Canner & Cooker Grab your spot before it fills up — let's put this summer corn to good use! 🌽 ⚠️ Allergen note: This class contains dairy (Cotija/Queso Fresco, mayonnaise, crema). Let us know about any other allergies when you book.