Freezing Corn is a great way to preserve one of the best things of Summer!!
What I love about frozen corn over canned is you don't end up with soggy squishy corn....
Instead you are left with fresh crisp corn that is in a form that can be
used for any recipe!!
I stored mine in Sandwich size bags (about 3 cups)
this way it would be easy to pick how much I needed depending on my recipe!
WHAT YOU NEED:
- Pot with boiling water
- Large bowl of ice water
- several dry towels
- Cookie Sheets
- Containers or bags to freezer the corn in
- Get a large pot full of water to a rapid boil
- Meanwhile, shuck and clean away all the silk from the corn
- Once the water is boiling it is time to Blanch
- Place about 6-8 ears at a time into the water.
- Boil for 5 minutes. Use a time, trust me it is easy to get side tracked!!
- It should only take the water about a minute to return to a rapid boil
- If it takes longer you have to much corn in the pot and need to boil less at a time.
- Meanwhile, get a large bowl of ice water ready to shock the corn
- This is a very important step. You want to stop the corn from cooking so you don't get chewy corn.
- After the 5 minutes of blanching is done, Quickly move the corn cobs to the ice water and let soak for another 5 minutes.
- Remove the corn from the ice water and place on dry towels to wick away the excess water.
- Once the corn is dry cut the kernels off the cob and place in an even layer on a cookie sheet and place in the freezer until the kernels are completely frozen! (about 3-4 hours)
- Yes, you could just put the fresh wet kernels into a bag and freeze them....if you like to have a brick of water corn!
- If you would like to have frozen corn like you get from a store (frozen individually so the kernels are loose in the bag & not water logged) DO THIS EXTRA STEP!
- Try to keep your munkin from eating it all!
- Once the kernels are frozen place into freezer safe bags & enjoy summer corn all year long!
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