Every year, my momma freezes corn. This past year, we undertook the task at the ranch together. She brought out 8 dozen ears of Kandy Korn hybrid sweet corn, and I have to say it was some of the best corn I have ever tasted.
I wanted to share the steps to freezing corn. It isn't all that complicated, and with a little effort, you can have corn all winter that tastes like it came right out of the garden!
Items Required:
Sweet Corn on the Cob - As I mentioned, we used Kandy Korn, but any sweet corn of your choosing will work. We like to do large amounts in one day so that we can both have a bit in our freezer, but you can purchase as much or as little as you like.
Storage Containers or Bags - For freezing, I recommend using freezer storage bags, as they are thicker than regular storage bags, and, unlike rigid containers, you can remove most of the air when filling.
Large Pot - The actual size will depend on how many cobs you wish to blanch at a time, but it moves faster obviously if using a big stock pot or water bath pot.
Water - For blanching and for the ice water bath.
Ice - For chilling.
Freezer - Obviously for freezing.
Directions:
Shuck the tassels from the corn ears, and remove as much of the silk as possible.
Rinse and use a clean scrub brush to lightly remove more of the silk from the corn.
Prepare a large pot of water, and start to bring to a boil.
In the meantime, prepare a large bowl with ice an water to use as a ice water bath after blanching the corn.
After your water has come to a full boil, start placing ears in the water being careful not to splash.
Set a timer for 5 minutes, and then remove the ears and place directly into the ice water bath.
After the corn is completely cooled, use a knife to shave the corn kernels from the ear.
Bag or place the kernels in a container, removing as much air as possible to prevent freezer burn. Mark the date on your container for rotation.
Place in freezer, and use within one year.
Pro Tip - We dab the corn with paper towels, and leave the bags open while we are working to allow the corn to dry a little more, as the moisture will form ice crystals.
Now you get to enjoy like-fresh corn whenever you please! Some of my favorite uses are in soups and chowders, or just plain out of the bag. To reheat the corn, I add a bit of butter to a small sauce or sauté pan and reheat slowly. I feel it has a more intense flavor than when using water to boil it.
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