How to Blanch and Freeze Fresh Corn

Every year we plant a really large backyard garden. However, I don’t plant corn! For some reason, corn has never turned out well for me but I can grow just about everything else!

Instead…I head to my local Farmer’s Market when corn is in-season and purchase 10 dozen ears of corn! Once I’m home…I get busy blanching it and freezing it for wintertime use. Here’s how I do it.

How to Blanch and Freeze Fresh Corn

Shuck the corn…making sure that you remove all silk and cut out any of the bad areas. Rinse corn underneath cool running water and lay your ears on a clean kitchen towel.

Bring a large pot of water to a full rolling boil. Place ears of corn into the boiling water, cover the pot and bring it to a full boil again. Boil the ears for 4 full minutes. Turn off the heat. Place corn in a large bowl that has been filled with cold water and a few ice cubes. It’s important to stop the cooking process by immediately cooling down your ears of corn.

Once they are cool…cut off the kernels using a sharp knife or a specially made tool that easily cuts the kernels off the cob. I prefer to do this on my glass cutting board. I place all of my freshly cut corn in a large mixing bowl and let it sit for about 20 minutes to let the moisture dry off of them. I then measure out 3 to 4 cups of kernels using a measuring cup and place them into freezer-safe zippy close bags. Make sure you purge out the air before closing up the bags.

Label all bags and place them immediately into the freezer. Your corn should keep for up to 1 year…although we always have our corn eaten with 6-7 months.

To Use: Simply use your bags of frozen corn just like you would with any store bought corn! I love using mine in various soups and stews throughout the winter…especially a good homemade chicken corn soup! YUM!

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