Freezing Sweet Corn
Fresh, buttery sweet corn is one of the joys of summer, but you can easily enjoy it in the winter as well by freezing it for later use. Fresh frozen sweet corn tastes like you just brought it home and is healthier than opening a can of sodium-laden processed corn. Freezing sweet corn is quick and easy and doesn’t require any fancy equipment.
You Will Need:
- Clean scrubber for removing silks
- Large pot for boiling
- Lots of ice
- Sealable freezer bags
- Large sharp knife or corn-cutting tool
- Two large bowls, one filled with ice water
- Buy the freshest sweet corn you can. If freezing sweet corn right away after purchase is not possible, be sure to refrigerate it. The longer corn sits at room temperature, the more the sugars break down and the less sweet it tastes.
- Be sure all prepping and cooking areas are clean.
- Remove the husks from the corn. This is best done outside to avoid mess. While you’re outside in the warm weather, think about all the corn you’ll be enjoying this winter!
- In the sink, gently scrub the corn with the clean scrubber and water to remove the remaining silk from the corn. Be sure not to damage or break the skin of any of the kernels. Check the corn over for brown or bad spots and trim them out with the knife.
- Fill your pot about three-quarters full with water and set it on the stove to boil. Have the bowl of ice water nearby. When the water comes to a rolling boil, it is ready.
- Boil the corn for four to six minutes. The sweeter the corn, the less time required. This is called “blanching,” which de-activates some of the enzymes in the corn that would affect the color and taste of frozen sweet corn over time. You can boil several ears at a time, as long as you take note of the time the ears enter the pot. Please be careful placing the corn in the water. Using the tongs to do so will reduce the risk of splashing water and injury. You may need to wait for the water to come back to a rolling boil between batches, or add more water as it evaporates.
- When the blanching time is up, use the tongs to move the corn from the boiling water to the ice water. Cooling the corn quickly stops the cooking process immediately and prevents the corn from becoming over-blanched.
- Use the knife or corn-cutting tool to slice the kernels off the cob at about two-thirds of the depth of the kernels. Collect the cut corn in the empty bowl.
- Once you have all of the corn blanched and cut, fill the freezer bags about two-thirds full and seal. Label the bags and place in the freezer.
- When you are ready to eat the corn, remove from the freezer and warm it by boiling, steaming or microwaving. Enjoy!