When your corn harvest all comes in at once -- or you pick up a bargain bushel at your local farmers market -- there is a safe, easy and quick way to freeze corn on the cob without heating up the kitchen with a big pot of boiling water. Though most food preservation experts recommend blanching -- cooking fresh vegetable in boiling water for one to three minutes -- before freezing, you can skip blanching and still maintain the flavor of your frozen corn on the cob.
Things You'll Need
- Large freezer bags, big enough to hold frozen corn
- Cookie sheet.
- Permanent marker or pen.
Pick corn on the cob from the garden early in the day so you will get that just-picked flavor and allow you time to freeze the corn the same day you picked it. Do not husk the corn before you freeze the corn.
Trim any corn silk and ragged husk ends from the cob with a knife or scissors.
Place the corn on the cob, husks and all, into the freezer, laying them flat on a cookie sheet.
Freeze the corn on the cob for 48 hours. Remove frozen corn on the cob from the freezer.
Place the frozen corn on the cob into freezer bags. Label bags with date corn is frozen. Place frozen corn on the cob back into freezer.
Use frozen corn within four months to avoid changes in texture and flavor.
Tips & Warnings
- Some experts recommend pulling back the husk, removing the silk, cleaning with water, and letting letting cobs dry before replacing the husk and freezing, though opinions vary. According to Kansas State University Johnson County Extension, there is no health reason to avoid freezing corn in the husk.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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