I love this time of year! I love buying fresh corn, peaches, pears, plums, and apples. Does it get any better? Last week, I got a great deal on corn and bought enough to freeze. If I had known it was so simple, I would have bought a lot more! Seriously, I was done in less than an hour and wondering why I only bought 24 ears.
Want to know how to freeze corn, too? Here’s what you’ll need:
- A large pot filled with enough boiling water to cover four ears of corn
- A large bowl (or you can use your sink) filled with cold water
- Lots of ice
- A sharp knife
- A bundt pan or angel food cake pan (optional)
- Freezer bags
- A sharpie marker for labeling
How to Freeze Corn
In order to freeze most veggies, they need a quick blanching (to stop the enzymatic activity that causes decay) and a cold water bath (to stop the cooking). Read on to find out how to do this for corn.
- Fill a large stock pot with enough water to cover four ears of corn, and bring it to a rapid boil.
- While you are waiting, shuck the corn and gently remove as much of the corn silk as possible. (Try not to squeal when you peel back the leaves and find a squirmy little surprise! I found a few caterpillars feasting on a few of my ears–of corn–not the ears on my head!) Rinse the corn and set it aside. (I cut off the tips that had been decimated by caterpillars.)
- Add four (or fewer) ears of corn to the boiling water. (I started with six, but it took too long for the water to return to a boil. Four ears was just right.) The water should quickly return to a full boil. Boil for 4-6 minutes. (I prefer four minutes for crisper corn.)
- While corn is blanching, fill a large bowl (or your clean kitchen sink) with water and ice.
- Quickly remove corn and plunge it into the cold water bath for 4-6 minutes. The cold water bath time and the blanching time should be the same.
- Continue with the rest of the corn. You will need to add new ice for every batch of hot corn.
- While corn is boiling, begin removing the corn from the cooled ears. For less mess, use a bundt pan to catch the kernels. (Click here for my post on How to Remove Corn from the Cob without Making a Mess.)
- If you’d like, gently break the separated kernels apart with a spoon. My kiddos love it when the kernels are stuck together, so I don’t separate them.
- Scoop the kernels into freezer bags and squeeze out as much air as possible before sealing. If you are lucky enough to have a Food Saver (see below), this is a perfect use for it. I loved mine, but it broke years ago, and I haven’t replaced it yet.
- Label your bags with the date and contents. (Don’t forget this step!)
- This step is optional, but totally necessary for corn lovers. If you are one of those moms (or dads) who takes the corn cobs off your kid’s plates and “cleans up” what they missed, you’ll love this part. See that lovely pile of corn cobs? Go over there and nibble off all of the extra corn you missed! Go ahead. No one’s looking. It’s the best part, and you deserve it after all of your hard work! :)
I got four large bags of corn from 18 ears. (I kept some to eat fresh.) I figure there is enough in each bag to very generously feed five people. Can you see why I wished I had bought more? Now that I know how, I’m ready for the next great sale.
Check out these other ideas. (Images are linked.)
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