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Different Ways To Freeze Corn

Updated on October 3, 2016
Fresh Corn on the Cob
Fresh Corn on the Cob | Source

Corn on the cob is a family favorite for my family. We enjoy every summer, with enough butter to cover the golden kernels. Once the summer season is over and snow is on the ground (at least in the region where I live.) It is nice to have the taste of the sweet corn year round. That is where freezing corn comes in handy. Though the process does require some effort, the fresh taste of the corn in winter is well worth the effort.

I have tried two methods of freezing corn. One method is the blanching method and the other is without using the blanching process. I will discuss both.

Freezing Corn with the Blanching Process

Blanching has been the process in which I used to freeze my corn. For those unfamiliar with blanching let me give you a quick definition. Blanching is the process by which vegetables are quickly steamed or boiled then plunged into a cold water bath. It's purpose is to stop the enzyme process.

Before you begin, you should have a large pot, a sharp knife or electric knife and a pan.

Step 1: Husk and clean the silk off the corn.

Step 2: Place the cleaned ears into a large pot of boiling water (It should be a rolling boil). Cover, and allow corn to boil for five minutes.

Step 3: While the corn is boiling, fill a clean sink or a large pan with ice water. Once the corn has boiled for five minutes, place the corn into the ice water. This will stop the cooking process and prevent the kernels from denting.

Step 4: Cut the corn off the cob. I usually place the cob in a shallow flat pan, like a cookie sheet or cake pan. With a sharp knife or electric knife, cut the kernels off the cob.

Step 5: Spoon the corn into freezer bags.

Step 6: Seal the freezer bags. To force air out of the bag, and to safe space in your freezer, lay the filled bag on the counter and slowly flatten the bag from the bottom of the bag to the opening.

Step 7: Place the bags of corn into the freezer. I usually allow the bags freezer on a cookie sheet in a single layer. This allows the corn to freeze faster.

Freezing Corn without Blanching

Is it possible to not blanch corn and freeze it? I would have said no, until I talked with a farmer that sold me my corn one year.

When I was paying her for the corn she asked me how I froze my corn. My response was, "I blanche the corn, pack it in quart bags and freezie the bags,"

She just looked at me, and said, "Why do you do that. It removes the natural taste of the corn?"

I have to say, I was a little taken back by her response. My response was, "Uh-h, okay. I'm listening. How do you do it?" With that, came the second method of freezing corn.

The equipment you will need is the same, which includes a large pot, a sharp knife or electric knife and a pan.

Step 1: Husk and clean the silk off the corn.

Step 2: Cut the corn off the cob in a shallow flat pan.

Step 3: Place the corn into a large pot.

Step 4: You add the following: salt and sugar to taste. (Some people like sugar in their corn, my family does not, thus, adjust to taste). Add about 1/4 cup of water per every two dozen ears. Stir. Please note, the corn will appear to be dry, but that will soon change.

Step 5: Stir the corn, every twenty minutes, until you see the milk from the corn appear in the bottom of the pan. Once you see the "corn milk”, it will be time to freeze. (For 5 dozen ears, we found that it took about 2 hours before the process was complete).

Step 6: Spoon the corn into freezer bags and freeze.

As you can rightly expect, I was a little hesitate as to how this new way of freezing corn was going to taste. I decided I would perform a taste test before freezing any additional corn. To my surprise, it tasted as if it had just been picked and freshly prepared. However, I would advise that you pay close attention to how much salt you put in the corn. It does not take much salt, especially if you are using canning salt.

To blanch or not to blanch corn, that is the question. After experimenting with both, I believe I still favor the blanching method.

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