How To Freeze Corn On The Cob

My garden is doing well, a little slow to start because of the crazy weather we had earlier but not to shabby.  I grew corn this year, I have not in the past 3 or 4 years because one crop was ruined by straight line winds and the other by deer.  But what little corn I did get from these were the most delicous corn I have ever eaten. Last year I moved my garden and now it it pretty protected so I planted 4 rows of corn this year, wish I had grown more, bet next year I will!

In the dead of winter my family always finds in nice to get out the summer crop of corn and some fish we also caught that summer. we have some fish but really need to catch some more. Maybe this week sometime?

Anyhow I am not sure how many of you realize that you can freeze the corn right on the cob, it will work better if you have a Very Sweet corn, like what I planted, it is called double Candy corn, and it is SWEET! Oh they also now have a triple Sweet corn, can you imagine?? Well this is what you need to do to bring a little summer back in the middle of winter.

Directions for Freezing Corn

 

 

 

 

on the Cob!

• fresh corn on the cob - any quantity.  

1 Large pot of boiling water

Plenty of ice - about 1 tray per ear.

Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.

2 large bowls, one filled with cold water and ice.

1 sharp knife

1 Large spoon

Start with fresh corn on the cob - as fresh as you can get.  If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. The sugars break down quickly at room temperature. I pick mine in the morning.

Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.
Get the largest pot you have (I use my canner) filled ¾ full with hot water, put it on your largest burner (or straddle two burners) and get it heating to a full rolling boil..
Next, get a LARGE bowl filled with ice and cold water. You may need to buy a bag or two of ice if you are planning to do more than a dozen ears of corn.

All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times generally vary from one to 10 minutes, depending on the vegetable. the duration should be just long enough to stop the action of the enzymes.

Begin counting the blanching time as soon as you place the corn in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.
Blanching time varies depending on the type of frozen corn you are making: cut-whole kernel, cream style or corn-on-the-cob:

Blanching times, for freezing the corn depend upon the size of the corn cobs, since the heat must penetrate:

• small ears ( 1¼ inches or less in diameter) 7 minutes,
• medium ears (1¼ to 1½ inches in diameter) 9 minutes, and

large ears (over 1½ inches in diameter) 11 minutes.