We were leaving for vacation and all the fresh corn ripened at the same time. What to do?!
Instead of trying to eat it all before we left, or hoping that it wouldn’t go bad in the fridge while we were gone, we took a page from a book we recently reviewed and froze it. Turns out it’s easy to do. Here’s how:
It all starts with freshly harvested corn ears. Freezing is great for the smaller ears or those slightly overripe. Starchy corn isn’t as noticeable when mixed in with other ingredients.
Step 1: Boil Water / Make a Water Bath
Bring a large or wide stockpot of water to a boil, then take a large bowl and add water and ice. Now you’re ready to blanch!
Step 2: Cook the Corn
Use tongs to remove the corn after boiling the ears for 1 minute. This kills off bacteria and slightly cooks the corn so it will hold its color and texture when frozen.
Step 3: Chill the Corn
I know it sounds like a pain to do this, but it really does help preserve the vegetables so they last longer under frozen conditions. Some veggies you can skip blanching (like celeriac and peas), but it’s worth doing for corn. Promise.
Step 5: Pat Dry
Remove corn ears from the ice bath and dry them thoroughly. Water = ice crystals. You don’t want ice crystals. Trust me.
Step 6: Cut off the Kernels
Use a sharp knife to remove the kernels from the ears. Hold one end and cut down the sides from tip to cutting board.
Step 7: Freezing Fresh Corn
As with anything that can clump together into an unusable mass in the freezer, you want to lay the kernels out on parchment in a single layer on a baking sheet. Break up kernels that are stuck together and freeze for at least 1 hour until they are solid.
Once frozen, transfer the kernels into a freezer bag or container for long-term storage. We used a vacuum sealer to eliminate air, and a special zip-closed sealer bag to make it easy to use smaller portions once opened.
See! Freezing fresh corn is easy. Keep corn ready to use in winter and early spring next year. You’ll be glad you took a few minutes now for great flavor later.
