Go Back

Frozen Corn

Course: Preserved Foods
Keyword: corn

Ingredients

  • corn

Instructions

  • Shuck the corn from the husk and remove all the silk.  Meanwhile, put a large pot of water on the stove and bring to a boil.
  • After the husks are removed and the water is boiling, drop as many ears of corn as will fit into the pot, cover, and boil for 3-5 minutes to quickly blanch them.
  • After the corn has blanched, remove it to a large bowl.  Allow it to cool while you put the next batch of corn into the boiling water.  Then, using a paring knife, gently cut the kernels of corn from the cob.  Be sure to scrap all that goodness from the cob – that's the real good stuff.
  • After all the corn has been cut from the cob, I simply scooped it into small freezer plastic bags, which I then placed in large freeze plastic bags for extra frost protection.  I like to portion the corn into smaller bags so that it's easy to remove the correct portion from the freezer.  You see, it takes corn a long time to de-thaw and when it's all shoved into a large freezer bag, you have to do it all at the same time, and it takes forever, and then you're left with a gallon of defrosted corn at one time, and then you don't know what to do with it and it just sits in your fridge and stares at you as it slowly molds, and then you contemplate where you went wrong in life, and then you end up crying your eyes out curled in fetal position on the floor.