Instructions
- Step 1: Shuck corn, remove silks, trim ends, and wash Shuck the corn and remove all of the silk. Use a sharp knife to trim the ends. Then rinse each of the ears under cool water.
- TIP: Freeze corn the day it is picked to best preserve the flavors and texture.
- Step 2: Decide between freezing on the cob or whole kernels Decide whether you want to freeze your corn on the cob or freeze whole kernels.
- Step 3: Blanch Place the ears of corn into a pot of boiling water and let the water return to a boil. Blanch the corn for 9 minutes if you are freezing the corn on the cob and for 4 minutes if you are freezing whole kernels.
- Step 4: Chill blanched ears in ice water and drain Chill the blanched ears of corn in ice water for the same length of time that you boiled them. Then drain the water and pat the corn dry with a paper towel or dishcloth.
- TIP: Cool the corn thoroughly after blanching to preserve its flavor and keep your frozen corn from tasting bitter.
- Step 5: Wrap whole ears tightly in freezer foil Wrap each individual ear of corn tightly in freezer foil to freeze the corn on the cob. Label each ear with the date.
- Step 6: Cut off the kernels and place in a freezer bag Use a sharp knife to cut the kernels from the cob. Pack the kernels tightly in a freezer bag, leaving half an inch of space at the top, and seal and label the bag with the date.
- Step 7: Place corn in the freezer Place the corn in the freezer. Defrost it in the refrigerator to enjoy a taste of summer throughout the year.
- FACT: Mitchell, South Dakota, boasts the world’s only Corn Palace. It was established in 1892 as part of a Corn Belt Exposition and over 275,000 ears of corn are used to decorate the building each year.
You Will Need
- 4 ears of corn
- Sharp knife
- Large pot
- Dishcloth or paper towel
- Freezer foil
- Large freezer bags
