If you love the taste of sweet corn in the middle of summer and are looking for the best way to enjoy it all year round than freezing, this is your answer!
Whether you are growing your own corn or buying it locally from one of the many home grown stalls dotted around the landscape, canning corn is a great way to enjoy summer any day of the year.
You can take it out of the freezer and serve as a quick and easy side dish recipe. Or it can be used in a variety of other recipes, including Chicken Pot Pie, Corn casserole, Ham and corn soup, and even White Chicken Chilli.
And as much as I love preserving fresh vegetables from the garden with my pressure dispenser, sometimes freezing not only makes more sense, it also tastes better.
Freezing sweet corn is a great way to enjoy the taste of summer all year round!
This is especially true if you don’t have the equipment or the time to canning. And this year seems to be the case with many.
On the contrary, there are times when canning corn makes more sense. It’s a great way to preserve produce when the freezer space is kept to a minimum.
This is true even if you don’t want to take the risk of losing a pile of frozen food in the event of a power outage. So if you just want to preserve by canning instead of freezing, here are instructions on how to do it: How to Freeze Corn and Corn Can.
How to Freeze Sweet Corn
The first step in freezing corn is choosing the best cob of corn you can find. In our experience, the first pick does not result in the sweetest or best corn.
The third time the corn is picked, however, it is nice and sweet and cooks perfectly. So before you decide to freeze a large amount of corn, boil a few ears of wheat and test them.
Then you know whether you want to keep this batch or not.
Fresh sweet corn in the garden.
Once you’ve selected the corn that you want to freeze, it’s time to remove the husk. Starting at the tip of the corn, pull a section of the husk and silk down to the stem.
Repeat this process until the corn has been peeled completely and the silk has been removed from the kernels. Then break or cut off the stem from each flask.
This process can be messy so I prefer this step outside whenever possible. Discard the trays or put them in your compost heap.
The next step in freezing sweet corn is to blanch the corn. To do this, fill a large stockpot 75% with cold water. Then place the saucepan on medium to high heat until it comes to a full boil.
Put several ears of the peeled corn on the cob in batches in the water and set the timer for 3 minutes.
Blanch the corn before freezing to keep the taste fresh.
While the corn is cooking, prepare an ice water bath. To do this, fill a large bowl halfway with cold water. Then add 2-3 cups of ice to the water.
At the end of the boiling time, carefully remove the flasks from the boiling water. Then immediately immerse them in the ice water bath. Let them sit there for 3 minutes and then take them to a large serving platter.
Repeat steps 3 and 4 until all of the sweet corn is blanched and cooled in an ice water bath before moving on to the next freezing step.
Now is the time to decide whether you want to freeze the corn whole (still on the cob) or just freeze the kernels. To save space in my freezer, I always cut the corn off the cob before freezing it.
Or, you can just put whole flasks in an airtight container, remove excess air, and place directly in the freezer.
Though I would suggest saving some of the flask as well. That way, the corn is ready for a wide variety of recipes, rather than just a side dish.
After placing the flask in ice water, cut 3/4 of the cores off the flask.
The best way to cut corn off the cob
The best way to cut corn on the cob from the cob is to collect both a large shallow bowl and a small bowl. Then turn the smaller bowl over and place it in the center of the large shallow bowl.
You will use the small bowl as a stand for the corn. Place the stalk end of the corn on the center of the small bowl.
Then cut off the corn on the cob with a sharp knife. The corn falls into the larger bowl and there is less tidying up later.
However, if you are cutting the sweetcorn in preparation for freezing, be careful to cut only 3/4 the depth of the kernels from the cob.
The solid white part that is closest to the center can be bitter and it is best not to eat or freeze this part of the corn.
Repeat this step until all of the ears of corn have been removed from the ears of corn. Again, you can compost the cobs. However, it is best to do this in smaller cut sections.
And if you have chickens, they’ll be happy to help you remove the remaining corn on the cob!
Once the corn has been cut from the cob, it’s time to prep it for the freezer!
Now it’s time for the final step – freezing the sweetcorn!
Divide the corn and place in freezer containers or bags. Remove excess air and seal the container.
This is the step that I really enjoy using my Food Saver on. Not only does it suck the air out of the container, but there is also a place where I can just write the amount and date right on the bags / containers.
I prefer to keep sweetcorn in 1 1/2 cup containers. I use this as a guide as a standard can of corn is about 15 ounces.
So if a recipe calls for 1 can of corn, I can pull a bag of frozen corn out of my freezer and know the measurement will be the same.
However, you can freeze in any amount you want.
Maria and Jim
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How to Freeze Sweet Corn
Pick and use fresh sweet corn
Peel the corn to remove the skin, silk and stem.
Fill a large stock pot 75% full with water and place it on the stove over medium heat until it boils.
When working in batches, put the corn in the boiling water for exactly 3 minutes.
While the corn is cooking, prepare a large bowl with an ice water bath by filling the bowl half full and adding 2 cups of ice.
After the corn has cooked for 3 minutes, use tongs to remove the corn from the boiling water and place it in the ice water bath. Let the corn cool for 3 minutes and then place on a large platter.
Cut the corn off the cob with a sharp knife and leave the bright white part of the kernels on the cob. You want to cut 75% of the depth of the kernels because the white part of the piston is bitter.
Place 1 1/2 cups of corn in freezer-safe bags or containers. Remove air and seal. Label and use within 12 months.
Recipe courtesy of Old World Garden Farms