How I freeze my corn Don’t forget to stock-up on those summer corn deals!!! They freeze well. How to freeze fresh corn on the cob: 1. Husk the corn. Get the corn as clean as possible. Rinse with water. 2. I cut our corn in half because I love adding the “mini” corns to my crockpot soups and stews. Plus, they fit easier in my freezer. 3. I use a foodSaver, worth the investment if you don’ t already have one... Don’t have worries, that’s why they invented freezer bags! I prepackaged four halves to a bag, but you can package more or less... 4. Seal the bag with your FoodSaver or squeeze all the air out of your freezer bag as you seal and freeze until needed. They will stay fresh for at least 6 months or more! Freezing Corn Cut Off The Cob Removing the kernels from the cob. There is two methods I use; some will blanch the corn first before cutting it off the cob, and some will blanch the corn after cutting it off the cob. I always blanched the corn after cutting it off the cob and that is the way I assure it will get done. To cut the corn off of the cob, I hold the corn in one hand and a very sharp knife in the other hand. There are several gadgets and circular cutters for removing the kernels, but I have never find the good ol’ fashion knife method works best for me. I hold the knife parallel to the surface of the corn and at a 45° angle. I start my cut at the flower end of the corn and glide the knife along the corn just at the surface of the cob. Often the kernels will stay behind and I have to knock them off into the cutting bowl. A sharp knife makes the job quick and easy, but be very careful not to slice your hand. If you find it hard to hold the corn and make the cut, you can hold the corn at one end and start your cut in the middle working around the cob; then flip and finish the other side. The next step: to blanch the corn and place it in freezer bags. Blanching I find is important because it destroys enzymes that can cause the corn to deteriorate in storage. The method I use to blanch the corn is my large pot that has a wire basket that I fill with the corn to be blanched and then immersed into to pot of boiling water; you don't need a rolling boil, however; a steady boil is sufficient. Try not to over fill the pot with water; as it might immerse the corn it will displace the water in the pot and if over filled, will flow out onto the surface of your cooker. You will also need to have a pot with ice and water ready to cool the corn after the blanching. Once again, I place my corn in the wire basket and carefully lower it into the pot with boiling water. Allow the corn to remain in the boiling water for about eight minutes. Lift up the wire basket and allow the water to drain and then lower the wire basket with the corn into you prepared ice and water bath. When the corn has cool, dump the corn out into a large bowl and repeat the process. Bagged Corn Ready To Freeze Make sure to use freezer bags with zip closures if your not using a FoodSaver bag. Stand the bags up; holding the top with one hand, and using a spoon feed the blanched corn into the bag. After placing your desired portion of corn into the bag, gently tap the bag down to settle the corn. Remove the excess air, and zip the bag closed. I then like to (gently) flatten out the bag of corn and date it. Once all my bags are filled, I place them in my freezer. 

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