How to Freeze Sweet Corn
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.
Servings: 6 cups of corn to freeze
Calories: 76kcal
Ingredients
- 8 ears 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.
Notes
- Only par-cook the corn. You’re not fully cooking it.
- Use a Bundt pan to catch the kernels when cutting.
- Label bags with date and portion size (I like 2 cups per bag).
- Actual yield varies depending on corn size.
Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Fiber: 2g | Sugar: 4g
