July 28, 2014

How to Freeze Corn

Hubby stopped one night on the way home from work and bought a bushel of sweet corn. We ate some, then I blanched and froze most of it on the cob.

Even though it takes up more room in the freezer, we prefer corn on the cob, but I also froze some as kernel corn to use when I make Mexican eggrolls and tortilla soup. Preserving kernel corn takes just one additional step: cutting the kernels off the cob.

Normally I pressure can most vegetables instead of freezing them, but I was doing a small amount of kernel corn and didn't want to haul out the pressure canner for just a couple of jars. Plus, by freezing it, I can use a small amount and return the rest of the bag to the freezer to use later.

Corn should be blanched to stop the action of enzymes that will destroy the nutrients and change the color, flavor and texture of frozen vegetables. Blanching is a simple treatment in boiling water. To blanch corn, bring a large kettle of water up to a rolling boil, add a couple of cleaned ears of corn (husks and silk removed), and boil for 7-11 minutes if you're freezing it on the cob, and for 4-6 minutes if you are removing the kernels from the ears before freezing. The length of time you blanch it depends on the size of the ears, more time for larger ears.

Begin timing when the water returns to a boil. This should happen pretty quickly; if it's taking several minutes or more to boil, reduce the number of ears you blanch at a time. I did 3-4 at once.

When the timer dings, remove the ears of corn and plunge them into a bowl or sink of ice water. As the ice melts, add more. Leave the corn in the ice water for the same amount of time as you blanched it.

Place the ears on a towel so the excess water will drain off. For corn on the cob, place ears in a zippered freezer bag or use a Foodsaver to vacuum-seal and keep the freshness in longer.

To cut the kernels off the cob, place the pointed end of the ear in the center of an angel food cake or bundt pan, and use a sharp knife to cut downwards and remove the kernels. The pan will catch them. Then package in meal-size portions in a zippered freezer bag or Foodsaver bag.

When I sealed the first bag of corn on the cob, my Foodsaver sucked up some of the liquid in the kernels. To prevent this, I put the bags in the freezer for a couple of hours, then sealed them. It worked perfectly. I didn't have that problem with the kernel corn.

This post has been shared at some of my favorite blog hops.


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  1. Great tip on the Food Saver. I found that mine sucked up tons of water also and had not thought of freezing it first partially. Thanks!

  2. You're very welcome. I hope it works as well for you as it did for me.

  3. Thanks for showing me how you preserve corn, Kathi. Great pointers.


  4. Hi Fern. I know you prefer to can corn rather than freeze it. I would have canned the kernel corn but there wasn't much of it so it won't last long anyway. Corn on the cob has to be frozen of course. I'm looking forward to hearing what you think of your canned corn.

  5. What a great tip about the angel food pan! I would have never thought of that.

  6. It worked great, Tracy! It's so much easier this way. Give it a try!

  7. I'll have this pinned for the next time we get some delicious sweet corn. Thank you for the great advice!

  8. You're welcome, Daisy. I hope it's helpful!

  9. Farm fresh corn in tortilla soup sounds splendid. I love the tip about the angel food cake pan, brilliant! Thank you for sharing on the Art of Home-Making Mondays this week! Please join us again :)

  10. I featured this post on the Art of Home-Making Mondays this week. I just loved your tip on cutting the kernels :)

  11. Thank you for featuring the post, Jes! I'll stop over in a bit and share this week's posts. :-)


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