How to Freeze Corn

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Corn

Harvest time is in full swing in my neck of the woods.  Even though my own vegetable garden failed we are not without a veggy supply and I wanted to share with you the 6 simple steps I use to freeze sweet corn. This is one of the easiest things to do and if you are wanting to get started preserving your own food, sweet corn is a good place to start. We are thankful to have friends with large gardens and they are always willing to share.  Hubby brought home 4 dozen ears, and we certainly can’t eat that many before they go bad so we decided to freeze them.  I wasn’t up for the task of pressure cooking them so freezing was the best choice, and I roped hubby into helping me.  It is amazing how fast a project can go when you have two people working at it.

 

HowToBlanch&FreezeCorn

Sweet corn is something you want to process as soon as it is picked, the longer it sits unattended the more nutrients are lost and nobody wants corn that has no nutritional value. Here is how Hubby and work as a team.  I shuck all the corn and get it into a large pot filled with water to start boiling.  While I do this step Hubby runs to town and grabs 40 pounds of ice.  We have the timing down perfectly, as soon a Hubby pulls in the drive I am plunging the corn into a sink full of cold water.  We dump the ice on top of the corn and let it cool.  This stops the cooking process and leaves the corn tasting so sweet and yummy.  Next hubby cuts the corn off the cob and I package it into freezer safe bags.  The whole process is fast, but it is a little disappointing that you don’t get much corn.  All those empty cobs and only 6 quarts of corn.  

 

Cut Corn

I do have to say it is worth it, we got all the corn for free as well as the ice so I can hardly complain.  It’s also a few minutes I get to spend with my Hubby alone. I am so thankful for his help and he even does it after he has already worked a full day at his job.  

 

Freezer Sweet Corn
6 easy steps to freezing sweet corn
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Ingredients
  1. Fresh picked sweet corn.
Instructions
  1. Shuck fresh corn
  2. Fill a large pot 3/4 full with corn and cover with water. Bring to a boil and boil for 4 minutes.
  3. Remove corn from pot and put ears into a sink or large container filled with cold water.
  4. Cover corn with ice and let stand for 4 minutes.
  5. Remove ears from ice and cut off the cob.
  6. Put corn into freezer bags.
Notes
  1. 4 dozen ears will yield 6 quarts of corn.
Creative Cain Cabin http://creativecaincabin.com/

If you missed the post on “HOW TO CAN TOMATOES IN THE OVEN” you can see it here.

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How to Blanch & Freeze Corn

 

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Comments

  1. says

    I’ve never frozen fresh corn before. I’ll definitely be trying this!

    • says

      Manuela it is so easy and tastes so much better than store bought canned corn. In the winter months it is heavenly to open a bag of corn that has that fresh corn on the cob flavor.

  2. says

    Hi Dawn,
    I have never froze fresh corn either. This looks pretty easy to do. I bet that corn tastes so good through out the winter months. Brings the taste of summer in the fall and winter months. Thanks for sharing.
    Kris

    • says

      Kris, this is something you have to do and yes it tastes like fresh corn on the cob in the middle of winter:)

  3. Linda H says

    Just put up tomatoes, Christmas Pickles and next up is corn. This is the ONLY way to preserve corn (IMHO) as you will realize this winter when you serve it up to the family and you’re suddenly transported back to the days of summer. Thanks for sharing!!

  4. says

    Linda, I love pickles but hubby hates them and can’t even stand the smell of them. I am always thankful when some cans them and gives me a jar. I can eat a whole jar myself in one sitting. I think I will do more corn today too, that’s if hubby stops and picks more.
    I still need to make and can spaghetti sauce for the year too.

  5. amy watson says

    Being from the south, freezing corn has been a part of my life for as long as I can remember, along with shelling and freezing every kind of pea and green and speckled butterbeans….we even froze tomatoes, My Mama was a “new age” Mama for her time (haha) because her Mother before her and so on was all about canning everything…..My hubby also helps with this job, and so did daughter when she lived at home, I can’t imagine tackling this job alone….I am new to your blog, and well MOST blogs, I only have a few that I follow, I find yours very informative and more of the things and DIY, that I actually do….I will say your photgraphy is very good and I would love to know what kind of camera you use, I am a newbie at photos and find it is a new hobby I would like to pursue in these over 50 years ๐Ÿ™‚ I have pretty much done the canning, quilt making etc…. and ready to start something I have never done before, I have also bought myself an easel and some paints and canvas, So big NEW things for me, I really appreciate knowing what camera you use and if it is a hard thing to master, My poor littke Kodak easy share finally bit the dust and I am “shopping around” and asking everybody their preference….I am particularly interested in food photography, being from the South I still cook alot and think I might start taking pivs of some of…and maybe even painting it too. ๐Ÿ™‚ Thanks so much, I am enjoying your blog.

  6. says

    Amy, thank your for stopping in and letting me know you are new to the “Cabin”, I so love getting to know new people. You sound so interesting. I would love to start painting, I love anything creative. I too have quilted and all things in between. My camera body is a Canon EOS7D and I have several lenses. The lens I use for food photography is a 50mm1:4 it lets you get great macro shots. When I shoot whole rooms I use a wide angle lens the 18-55mm, and everything else like portrait work I use a 70-200mm 2:8. The last lens mentioned is my “Crush” lens, I love it and would never be without it. It give you those great boken shots. I use it for sports photography too. I hope to see you back often.

    • says

      Deb, the ice stops the cooking process and keeps the corn tasting sweeter with a better nutritional value.

  7. says

    That looks so good Dawn. You and your hubby make a great team. I love corn but sadly it dosent love me back LOL.

    • says

      Karen, yes corn is problematic with some peoples digestive track. It is so yummy too, darn:(

  8. LYNDA Kling says

    You do NOT have to blanche it..just cut it off the cob and freeze it. Cook it when you need it. Delicious and a LOT less work..my dad discovered this MANY years ago!

    • says

      Lynda, I tried it that way many years ago and found it didn’t cut off the cob well it actually released all the milk from the kernel and it tasted like the cob after it was cooked. Do you know what brand of corn your dad uses? Maybe it is just the type we grow around here isn’t good for that method.

      • sheila says

        If you cut the corn of first and then blanche it, you can boil the empty cobs, save the juice and make corn cob jelly. Two products out of the same amount.

        • says

          For real? I have never heard of such a thing???

          • sheila says

            yes, boil 1 dozen cobs in 5c water, for 10 minutes. Strain 3 cups juice in pot. Add 1 pkg pectin. Bring to boil and add 4 cups sugar and bring to full rolling boil again. Skim and put in jars. This can be used a honey replacement for people who are allergic. It is sweet like honey. Can be used on toast or for cooking/baking.
            I don’t have a dishwasher so I sterilize my jars with boiling water. I boil the lids. The lids will pop quickly as this jelly is hot.
            Put the lids on and lightly tighten. After it cools a little, tighten the rest of the way.
            Enjoy

  9. says

    Happy Monday Dawn!…Yes, when i cook corn and slice it off the cob to go into a salad or relish, I am amazed of the amount that actually comes on the cob…I love buying fresh local corn…the best…Thanks for the freezing tips!!!

    • says

      Shirley I forgot how much I love fresh corn in a salad, thanks for the reminder:)

  10. says

    Oh what good tips Dawn. We love corn when in season and now I have a good tip to have it all year round.

    • says

      Debbie it is so nice to have corn that tastes fresh in the dead of winter. A little bit of summer in the freezer:)

  11. says

    Hi Dawn! Well, I’ve never frozen corn before but now I know how and I truly thank you. The corn has been so good around here and we eat some every week.
    Thanks for popping in to see me.
    be a sweetie,
    Shelia ๐Ÿ˜‰

    • says

      Shelia me and my family have been eating corn every day. I even eat it for breakfast, we have to get our fill while it’s in season.

  12. debbie says

    Dawn, when I am planning on freezing corn I freeze up large containers, the ice won’t melt down so quickly. (coffee containers, milk cartons, any plastic container will do) I find this works quite nicely.

    • says

      Great idea Debbie, thanks for the tip. Maybe I can be better prepared next time:)

  13. Linda says

    Here’s another idea to add to the mix. ๐Ÿ™‚ I freeze corn but make it “Mexican Corn”. Each year I’ve ramped it up a bit to reach this idea which we love in the cold winter months. I prep the corn as above. While it’s cooking I finely dice red and green pepper plus some sweet onion. I cook the corn until it’s almost done because I want to also cook the peppers and onion. When the corn is done, I cut it off the cobs and mix it with the peppers and onions. I put it on to cook for only a few mins then add some cumin. Now, I don’t have exact amounts so you’ll have to go by your own taste but let me tell you, in the middle of winter it is a WONDERFUL treat! ๐Ÿ™‚

    I am also about taking advantage of double use of food so sometimes I leave the corn on one cob temporarily then I simmer the empty cobs to get a base for Potato Corn soup. There are lots of recipes online but I simply cook potatoes until they are nice and starchy along with onion and garlic. I then add the corn (cut off the cob), salt and pepper and top it with any grated cheese I happen to have plus fresh snipped green onion tops. It’s also good with bacon, sausage or ham added to the mix.

  14. says

    Linda, I like the mexican corn idea, I use that type of corn in my cornbread recipe:) I have heard other comments of boiling the empty cob for soup, I will have to try it. I have never heard of it till now. I have a recipe right now for chicken potato chowder that I want to try and throwing some corn and the cob into the mix sounds yummy. Thanks for all the tips:)

  15. Lori says

    We put up corn as well, but steam ours with an antique steam traction engine! It is an outdoor project for us..goes fast too..we also have the ice plunge timed! haha

    • says

      Lori, it sounds like you do a lot of corn. I would love to see your process.

  16. Mohannad El Edrissi says

    Great idea I’ve been doing it for years. Much healthier than canned corn.
    I use it for making delocious Fajita or others.
    But my favorite is the chinese corn and chicken soup, so when I cook chicken and boil it with carrots, onions and spices, i store the leftover broth in the freezer. All I have to do is follow a simple recipe for the soup and combine the broth with corn and the broth
    Lots of uses.

    • says

      Mohannad, the soup sounds delicious. I make my own chicken broth and can or freeze it too, it tastes so much better than store bought.

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