Today I want to demonstrate how to prepare corn on the cob for the freezer. Or should I say, prepare our corn off the cob for the freezer? I prefer to blanch and scrape the kernels off the cob itself and use a FoodSaver to remove the air out of the storage bags before I freeze the corn. Mark and I went out to a small community called Enterprise, Utah for the city’s CornFest festival.
I originally posted this in September 2016, I felt it needed an update, so here we go. Here’s to preserving fresh corn.
It was so fun and the corn is the best in the state of Utah, or at least in Southern Utah, according to the folks from Enterprise! Gotta love it!! Do you love the white and yellow corn on the cob as much as I do? When it comes to eating the corn on the cob, we put a cube of butter on a plate and insert the corn holders in the cob and then roll the corn in the sweet butter. Be sure and have the salt and pepper ready to sprinkle over the melted butter. Is your mouth watering yet? Mine sure is!
Here’s the deal, I am a canning safety person big time. I use the Ball Blue Book Guide or the USDA Canning Guide to preserve food to make sure I have the preparation and cooking times spot on for safety. So let’s get started with my suggestions, but the times are from the book stated above.
Kitchen Items You May Need:
How To Freeze Corn On The Cob
How To Freeze Corn On The Cob
Step One: Cut the Ends Off of the Corn Cobs
When you cut the ends off of each cob it makes it easier for the next step when you “shuck” the husk (outer covering) from the cobs.
Step Two: Shuck the Corn From the Cobs
I have this huge chopping board that I have had forever. If you keep it oiled with mineral oil it should last a lifetime, literally. I have one similar to this one, Cutting Board, I learned a trick from my son-in-law, Nate on how to shuck corn on the cob. You take a very sharp knife and cut the hard end off.
Step Three: Remove the Silk
Next, you grab the top of the corn and pull off the outer green leaves (husk) with the silk attached. Now, you will still have a few strings of silk as shown below, but I have a solution for that as well.
Step Four: Scrub the Silk Off
As I wash the corn I use this little vegetable scrubber, my daughter, Heidi gave me one year for my birthday. It is awesome for almost every vegetable known to mankind. As you scrub the bristles across the corn it removes about 99.9% of the silk. That works for me. OXO Good Grips Flexible Vegetable Brush
Step Five: Scrubber
I prefer freezer corn over canned corn because to me the canned corn in a jar is too mushy. But if your power or your freezer goes out those jars of corn will taste mighty good, right? We’re now ready to start the cooking process.
Step Six: Blanch the Corn
This is really a good little scrubber. Now get a large pot or pan of water and get it to a rolling boil. Once you see that the water is boiling, gently place as many of the cobs of corn as you have in the boiling water. Set the timer for 5 to 6 minutes. This is what we call “blanching” the corn. Use some good tongs to remove the hot ears of corn so you don’t burn your hands. You could drain the hot water before using the tongs if you want to be extra careful.
Step Seven: Prepare to Ice the Corn
Grab a large bowl and fill it full of ice water with ice cubes.
Step Eight: Put the Blanched Corn in the Ice Water
After blanching quickly put the hot ears of corn in the ice cold water for the same amount of time that you blanched them, which is 5 to 6 minutes. Some cooks would call this an ice bath. After the cooling time, remove and pat dry the cobs on a clean towel.
Step Nine: FoodSaver – Package the Corn
I’ve tried just about every corn-on-the-cob scraper and they don’t work as well as a sharp knife for me. The bag holders shown above are the ones I have used for other things, but they didn’t work as well for me to fill the bag with the corn kernels. I ended up using my hands (they were clean) and filled the funnel with corn as shown above. Here are the Bag Holders.
I use my FoodSaver for so many things, so I tend to keep it right where I can use it at the drop of a hat, so to speak. This is similar to the one I have: FoodSaver. Besides the process of removing the air from the bags, the unit provides an airtight seal of the bag so the corn stays as fresh as possible. Fresh produce means a great flavor when you add the corn to a meal.
Now we’re ready to store the corn in some free space in your freezer. I make a bunch of medium-sized bags so they’re ready to pull out of the freezer and use as part of a meal. I usually label the bag with the date I processed the corn so I know how long it has been stored.
The cream cheese corn recipe outlined below is one of my favorites.
- 2 pounds frozen white super sweet corn
- 8 ounces of cream cheese
- 1/2 cup of butter
- 2 tablespoons sugar
- 2 tablespoons water
Combine the ingredients in order in a slow cooker and cook on low for 3-1/2 hours or until cooked through. Serve warm. This is so yummy!!
How long will the frozen corn be good in the freezer?
I have had my corn last about six months in the freezer, unless we eat it before that timeline expires. Keep in mind, I use a FoodSaver and I believe that makes all the difference in helping the corn last longer. Years ago, before my FoodSaver, I used a freezer bag, they work but not for as long because they still have air in the bag.
Will it get freezer burn?
Well, it could get freezer burn, but when I use my FoodSaver it’s as fresh as the day I bagged it before placing it in the freezer.
Can I freeze the whole cob?
I know you can, but I have never liked the outcome as in texture. It always seems too squishy. So, I’ve been freezing it off the cob for over 50 years.
Can I make corn chowder with this corn?
Yes, you can. In fact, I have the best recipe for corn chowder. In case you missed this post, The Best Corn Chowder Recipe
Can I use this corn in soups?
Yes, it’s perfect for soups or stews. Actually, any corn recipes can benefit from using this frozen corn, including homemade salsas.
Let me know if you have frozen or canned any corn this year, I love hearing your stories! Please stock up, we must. There’s a chance we may have a shortage of many vegetables this year based on how many areas have been adversely affected by both drought and flood conditions. May God Bless this world, Linda
Copyright Images: Creamed Corn Depositphotos_168772654_s-2019