Today we're talking about how to freeze sweet corn so you can enjoy it all year long! Corn on the cob is a delicious summertime treat, but sometimes you end up with more corn than you can eat at one time.
6cups of corn to freeze
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Ingredients
8ears fresh sweet corn
Instructions
Husk and remove the silks from the corn first. Place the “naked” corn in a sink or bowl of cold water. This will allow any remaining silks to float up and out of the way.
Bring a large pot of water to a boil. Add corn, several ears at a time, to the boiling water blanch them for 2-3 minutes. The actual amount you boil at one time will depend on the size of your pot. The corn will start to turn golden when it’s ready to be pulled.
Use tongs to pull the blanched corn from the water and add it to an ice bath. Allow it to sit in the ice water for about five minutes or until it’s no longer hot.
Cut the kernels off of the corn cob, about ⅔ of the way to the cobs.
Transfer to quart size freezer bags, remove as much air as possible and lay flat to freeze.
Keep in mind we are just par cooking the sweet corn, we don’t want to cook it all the way through.I like to use a chef's knife to cut the corn but you can also use an electric knife.Remember to label the bags with the month, year and quantity. I like to freeze corn in two cup portions.*Actual yield will depend on the size of your ears of corn.
Notes
Keep in mind we are just par cooking the sweet corn, we don’t want to cook it all the way through.I like to use a chef's knife to cut the corn but you can also use an electric knife.Remember to label the bags with the month, year and quantity. I like to freeze corn in two cup portions.*Actual yield will depend on the size of your ears of corn.