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.
Equipment
- Electric Knife
- Tongs
- Quart-size Ziploc freezer bags
- Large stockpot
- Large Bowl
- Cutting Board
Ingredients
- Fresh Sweet Corn
- Ziploc quart-size freezer bags
Instructions
- 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.
Notes
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.