It is funny how quickly summer can slip by, every year it seems summer goes by faster and faster.
Here on the farm, our produce has hit its peak. From ripe and juicy tomatoes to fresh crispy cucumbers and peppers, the last weeks of summer are some of the tastiest in Upstate New York, and worth a trip out to the stand.
Have you ever been to our farm stand?
Our little farm stand is self-service, but don’t worry, if you have a question or need assistance there are always family members nearby to help you out!
Sweet corn season is in full swing, the corn is super sweet and abundant, and we are offering it in bulk quantities for our friends who like to freeze it to enjoy year-round. If are interested in freezing corn now is the time to do it! We are currently offering 6 dozen ears for $20, contact me to place an order!
The Best Way to Freeze Sweet Corn
If you are new to freezing sweet corn, it is really easy, and I usually try to get 2 freezing sessions in each year near the end of summer.
For the best flavor and texture, you are going to want to blanche your sweet corn before you freeze it. Freezing corn without blanching is possible, but for the best freezer corn, you will want to blanche it. Blanching sweet corn stops enzyme actions which can cause loss of flavor, color and texture.
Tips for freezing sweet corn
No matter how careful I try to be, I always manage to create a huge mess in my kitchen on corn freezing day, but I have found a few tips I have found helpful to minimize the mess.
- Use an electric knife to cut the corn kernels off the cob. Not only is it easier, but the corn kernels also seem less likely to fly all over the place when I use an electric knife.
- Husk the corn outside!
- Enlist the help of friends or kids. It helps to have someone hold the bags while you add corn to them.
Freezing Sweet Corn
Sweet corn season is in full swing, the corn is super sweet and abundant, and now is the perfect time to get corn in the freezer, and I am sharing my favorite technique and tips for freezing sweet corn.
- Fresh Sweet Corn
- Ziploc quart-size freezer bags
- Electric Knife
- Quart-size Ziploc freezer bags
- Large stockpot
- Large Bowl
- Cutting Board
- Husk the corn: Remove the corn’s husk and silk. Trim dry ends or tops if needed.
- Bring a wide pot of water to a boil over medium-high heat. While waiting for the water to boil, fill a large bowl with equal parts of water and ice.
- Blanch the corn: Use tongs to add the corn cobs 2 to 4 at a time, depending on what your pot will hold. Boil for 4 minutes.
- Quickly Cool the Corn in the Ice Bath: With tongs, remove the corn from the boiling water and place in the ice bath. Repeat blanching and shocking the remaining cobs, until they have all been cooked and cooled.
- Cut the kernels from the cob: Remove the corn cobs from the ice bath. Using an electric knife, cut the corn kernels from the cob by slicing from the top to the bottom of the corn cob.
- Freeze the corn: Transfer the corn kernels into zip-top freezer bags, remove as much air as possible, seal, and label. Freeze the bags flat.
Storage: The corn can be stored in the freezer for up to 6 months.
Yield: One large ear of super sweet corn usually yields about 1 cup kernels.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.