Freezing Corn

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This post is a little late in coming and might be too late for some of my fellow northerners but certainly there still is fresh sweet corn in other parts of the country.  Last year I started freezing more produce because we bought a large chest freezer.  It was a great buy and has saved us a lot of money.  I live in an area where there is a lot of farming and happen to know many people who grow food, and grow a lot of food!  This year we were lucky to have a friend of my mom offer us free reign on their cornfield.  I came out with over 100 cobs of corn.

MarocBaba got roped into the processing of the corn because it was a huge job.  Just shucking all that corn took us almost an hour.  I set up two big cleaning stations outside.  One was for all of the husks and another was full of fresh water to clean the cobs.  A final station was for cutting.

 

A little trick that I found to cleaning off the pesky hairs that remain is to use a medium coarseness scour pad.  It cleans off the grit and grabs those hairs.  Simply rinse well between ears.

After the corn is cleaned is time to cut off the kernels.  I’ve re-purposed a bundt pan to facilitate cutting.  Simply push the skinny end of the corn into the top hole and then using a sharp knife cut down the sides.  The kernels will fall into the pan and it will be much easier and safer to cut.  Continue this until the pan is full.

In a large pan on the stove. (I use a huge chicken frying pan) Add plenty of butter (2-3 tbsp) and let it melt.  Season the corn with salt and pepper and mix well to incorporate the seasoning and butter through all of it.  You could add any other seasoning that you’d like.

Spread the corn as flat as you can so that it can cook.  This only takes 5-6 minutes, as it’s not fully cooking the corn.  You can taste it and add more butter or seasoning based on the taste.

When the time is up remove the corn from the pan and place in a bowl or on a cookie sheet.  The flatter you can lay the corn the faster it’s going to cool off.  Once cool move the corn into containers.  I use Ziploc freezer bags.  I think that it’s best to do this in quart size containers.  You don’t want to freeze all of the corn together unless you plan to eat it all at one time.  A smaller bag is easy to grab for dinner or other meals.

That’s really all there is to freezing corn!

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Amanda MouttakiFreezing Corn

Comments

  1. Patti

    I blanch my cut corn in boiling water and then strain it out and put it in cool water, fill up quart freezer bags & flatten them. That corn tastes so sweet, sweeter & more tender than any frozen corn I’ve purchased. And since the bags were flattened out it breaks apart easily for a small amount to be taken out to be used in recipes. Your method sounds interesting and may try that one next year.

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