Freezing Sweet Corn
Hello! There is nothing better than biting into a perfect ear of sweet corn in the summer! I wanted to give you another step-by-step preserving tutorial and what’s better than enjoying that sweet summer corn taste all year round!? (Maybe a puppy that stays a puppy forever, but I’m not sure.)
Okay, so here’s how you get some great frozen sweet corn.
1.Buy delicious sweet corn preferably from a roadside stand, farmer friend, or farmer’s market. Don’t buy it at Wal-Mart and make me cry. (In Indiana at least the “going rate” for sweet corn seems to be $3.00 a dozen). We got our sweet corn from my sister-in-law’s family, the Waltons! Their sweet corn is awesome!
2. Husk the corn. Peel off the the green outer husks and the silk inside. Get as much as the silk off as you can; let your OCD side come out to play! Break off the long end at the bottom if there is any.
3. Heat a pot of water to boiling. Add corn and allow to boil 10 minutes.
4. Remove corn from water. Allow to cool briefly in cold water. Once corn is cool enough to tough begin slicing the corn off the cob with a sharp knife.
5. Once you have the corn removed from cob, scoop desired amount into freezer bags. (I put 2 cups in my bag; you can put more depending on your family size.) Squeeze air completely out of bags. I lay them flat to freeze so they take up less space. I also mark with the date and my initial since I am storing them at my mom’s.
And that is really all it takes! From start to finish it took my mom and I two hours to husk, process, and bag the corn. (We have both been doing if for awhile so we are fast!) We used 4 dozen ears of corn and I got 15, 2 cup bags of corn.
Freezing sweet corn is very simple and incredibly rewarding! Nothing canned or frozen from the store can compare!
Do you freeze sweet corn? If so, how much do you do for your family? If not, what’s holding you back?
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While we processed our corn in the house this year, my favorite way to do corn is outside under the shade of our big maple tree. In the past we have purchased corn or picked it from generous friends in large quantities – usually 40 to 50 dozen ears. Husking was usually a family affair, at the picnic table in the late morning shade. Once husked,we heated a huge pot of water (we use an old turkey fryer that uses propane – makes a hot fire and the water boils quickly.) We can fit 3 dozen ears in our big pot. Once it returns to boiling we take the corn out and let it cool in a large cooler fed by a water hose. Two or three people cut the corn off at an 8 foot table under the tree while 2 others bag the corn. The cobs are tossed into a nearby wheel barrow and fed to the goats. The bagged corn is all hauled down to the freezer. Clean up outside is easy and the house stays cool! This year I did 10 dozen ears of corn yielding 48 pints. Back in the day we put up 90 quarts a year. Some day I hope once again to make it a big family affair complete with children, grand children, inlaws and outlaws! Throw on some hot dogs and finish off the last of the corn for supper. Sounds like a good plan!
Awww, I love Lori’s reminiscing! 🙂
And won’t that corn taste SO GOOD in the dead of winter! 🙂
Yup! Plus since Nate will now eat corn on the cob, hopefully he will like this too! (Since it’s basically the same!)
I have the best memories of helping my mom freeze corn every year! We often do now too, although I didn’t get around to it this year. But it’s so good to pull out in winter!
Agreed!
I’m so glad I read this, we have beautiful ears of corn in the fridge right now and I certainly don’t want them to go bad, I might just have to prep & freeze them instead!
Very true! If you’re eating corn on the cob for dinner, might as well! You’re halfway there!