How to freeze fresh corn from corn-on-the cob!

There are few things better than good freshly picked corn, cooked and taken right off the cob!  Delicious!  

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Since I was a little girl, we have taken summertime corn, and frozen some to enjoy during the dismal winter months when fresh vegetables are harder to come by.  I had often been the helper in this task, but it wasn't until just a few years ago that I got step-by-step instructions, and tackled the task at my house, with my kid as helpers!  (I guess I'm a grown-up!)  If you are unsure of the specifics, I hope this post will help you out with all the little details that will lead to some great eats this winter!


Here's what you'll need...

• freshly picked corn on the cob, and variety.  
• A large, deep pot for boiling
• Ziploc freezer bags (regular Ziplocs are not sturdy enough, and your corn will be freezer burnt.  Even better would be a FoodSaver or vacuum sealer.
• some large bowls or containers
• a good sharp knife
• plenty of ice  

1.  Start with good quality corn, of any variety.  There are many different types to choose from.  Our favorite is "Cotton Candy", but we like "Silver Queen" as well.  A perfectly ripe ear is not too bloated, but nice and full.  You should be able to easily puncture the kernels, and the juice should run milky.

2.  Using freshly picked corn is very important to preserving taste for longterm storage.  Room temperatures begin to quickly breakdown the sugars in corn, so if you have a delay between harvest until you are ready to freeze, be sure and refrigerate the corn.  Husk the corn and get off as many of the silks as possible.  I usually use a soft-bristled vegetable brush.  This is a great job for dad and the older kids to handle outside!

3.  When the cleaned corn is ready, you can start by bring a large pot of water to a full rolling boil, so you can blanch the corn.  You also need to have ready a large bowl or container of ice water.  This is to stop the cooking process so that the corn is not overcooked.  A disposable roasting pan is perfect for this job, and makes for easy clean-up too.

4.  Now that the water is boiling add the corn in order to blanch it.  Blanching kills the enzymes that will breakdown the flavor and change the textures over time.  Corn needs to be blanched for about 5 minutes.  As soon as you put the corn in the water begin counting.  If it takes more than 30 seconds or so to return to a boil, you are using too much water, or maybe too large of a pot.  Put the lid on the pot and boil for 4-5 minutes. (note:  you can reuse the same blanching water for several batches)

5.  As soon as the timer sounds, remove the corn with tongs, and place immediately into the icy bath.  This will cool the corn down and stop the cooking process.  You do not want cooked corn, only the enzymes that will damaged your stored corn to be eliminated.  Cool the corn until it is cool to the touch.  This usually takes about the same amount of time as the blanching does.

6.  Remove the corn from the cob.  Now, I'm sure books have been written on the correct procedure and tools necessary for this process.  I will just share with you my way, with my tools... I hold my ear from the cob end, and remove about half of the kernel with the blade of a sharp knife.  I then use the back of the blade to scrape down the ear and remove the juice and remaining kernel.  .  I just do this on a cutting board, and then scrape the corn into my large bowl after every 2-3 ears I scrape.  You can also put the small end of the ear of corn into a bundt pan.  The cutout holds the ear in place, and the pan serves as a catch for the kernels.  If you prefer a corn scraper, you can get one at your local kitchen store, or Amazon.com, has several great corn scrapers to chose from.

7.    Decide what size increments you want your corn stored in.  I always use quart size freezer bags, since that is a perfect portion for my family a meal, but I always do a few gallon sized bags to have on hand for family gatherings such as Thanksgiving and Christmas, when I know I will be feeding a crowd.  If you don't have a vacuum sealer (and I don't, although I would love one!), then be sure and use bags intended for the freezer.  It's important to be sure and remove as much air as possible before sealing the bag.   Use a measuring cup to scoop the kernels into the bag, remove the air, and seal.

8.  Be sure and label  the date on your bags with a Sharpie.  Stack them flat, and put into the freezer as soon as possible.  You're all finished!  You've got a freezer filled with fresh vegetables for your family to enjoy for months ahead.  All you need to do is remove the bags, defrost in microwave, and allow to cook until thoroughly heated.

Your hard work will pay off when you have a freezer shelves that look like this...

There it is... easy-peasy, lemon-squeezy!  Let me hear from you!  Questions or comments... hit me up!  Thanks for reading.

Keep Shining!

The Woo-Hoo Gal


I'm linking this up to the linky party at Momma Made It Look Easy. and at Raising Memories.

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