We found a local farmer who has the most delicious sweet corn. I decided I wanted some year round, so it was time to learn how to freeze corn. I bought a bushel of corn which is about 70 ears. We ate and shared more than half of it and froze the rest.
Freezing corn is not a difficult process. You will need to “blanch” it before freezing it. This means you need to cook the corn a bit to stop the enzymes from breaking down the corn while in storage.
What you’ll need:
Lots of Ice (You may want to buy a bag if you are freezing several dozen ears)
Go ahead and remove the corn husks and as much of the silk as you can. Use a soft vegetable brush to brush off more of the silks. Don’t drive yourself crazy here. A few silks isn’t going to hurt anything.
2. Prep your pan and bowl
Fill a large stockpot 2/3 full with water. Bring to a hard boil.
Get a large bowl of water and fill it 2/3 full with very icy water.
3. Blanch the corn
Place several ears of corn in the pot and cover with a lid. Cook 4 to 6 minutes. Please note that your water should return to a boil within 1 minute. If it is not returning to a boil within a minute you are adding too many ears of corn.
4. Cool the corn
Plunge the ears of corn into ice water. Keep the ears submerged for 4 to 6 minutes. Add more ice as needed.
5. Cut the corn
Stick the ear of the corn in the center of a bundt pan and cut the corn off the cob. The kernels will fall into the bowl.
I filled quart size freezer bags with approximately 4 cups of corn each. Squeeze out as much air as you can and seal the bags. Label the bags and pop them in the freezer.
Your corn does not need to be cooked. Just warm it to your liking. It is fabulous in this Fresh Summer Corn Salad.
Photo Credit: Danielle Scott