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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I like your idea for putting the corn in cold water with some ice cubes. This would be so helpful to keep them tasting fresh and crisp. I find that I tend to overcook and then they don’t taste quite as good. My favorite recipe for fresh corn salad is with basil, green onion and just a bit of vinegar and oil So good.
I love this idea! I usually make and freeze fresh cream-style corn (made without cream) for a taste of summer all year round, but having fresh plain corn ready to use would be great, too. This last year, I made “corn broth” from the cobs and froze it; it adds a nice bright flavor to soups, rice, or pretty much anything that could benefit from enriched, flavorful water. I can’t believe I’ve been wasting all that corn goodness from the cobs all these years!
Anne,
I’ve never made corn broth. That would be a great idea! I need to try that this summer!
I love the idea of freezing fresh corn and this would be great for all sorts of dishes.
One of my cousins has a huge garden, including corn, which they sell every year. She always passing a lot out to family, too. So, as much as I love corn, there is always some left over. I can use this article! Thanks.
oh what a site for sore eyes. I must do this next summer, as right about now this corn would seem like a dream! Knowing it can keep well doing it this way gives me the confidence to try it!
I’ve tried to grow it too and no luck. I eat fresh corn on the cob in the summer, but have never frozen it myself…not enough freezer room, but it’s good to have this knowledge if I ever buy a stand alone freezer.
Ha! I have the very same problem and live in Iowa the CORN state! My neighbor can grow it, my yard doesnt get quite enough sun. I usually get mine from him in exchange for tomatoes for some reason his yard doesnt do well for them. It all kind of works out. I use this same method . I also frreeze whole ears for corn on th cob on the winter and have even been know to grill them!