A few weeks ago, Dan’s coworker sent him home with a HUGE bag of fresh sweet corn (thanks, Cheryl!). I was especially excited because we were nearing the end of sweet corn season, and I wanted to freeze some for winter to make corn chowder and other soul-warming dishes. So I set aside 4 of the ears for grilled corn-on-the-cob, and set to work prepping the remaining 13 for freezing.
Beginning to end, the process only took about an hour, and half of that was spent shucking the corn while waiting for the water to come to a boil. It was easy and relatively fast, and I know we’ll enjoy the local frozen corn during the winter. So go snatch up the last of the season’s sweet corn and freeze it while you still can!
To freeze corn, you will need:
- A large pot of boiling water
- A large bowl of ice water
- A knife & cutting board
- Freezer containers
Step 1. Shuck your corn.
2. Drop 2 or 3 ears of corn in the boiling water. Allow to cook for 2 to 3 minutes.
3. Quickly use the tongs to move the corn to the bowl of ice water. Allow corn to cool for 2 to 3 minutes.
4. Move the corn to the cutting board and cut off all the kernels. Try not to cut off the tough fibers closer to the cob!
Savvy Tip: The best way to do this, in my opinion, is to lay the corn cob down, as shown. Cut down towards the board, along the rows of corn, then rotate the cob to make another cut. Keep going until you’ve cut all the way around the ear of corn.
5. Pack into freezer-safe containers. Though I’ve been trying not to buy new plastic storage containers, I decided to buy and use these. The Ball canning jars that I’ve been using for freezer storage keep toppling over, and these containers stack much better!
6. Repeat with remaining corn, then freeze.
I now have 5 full containers of corn stacked in my freezer, waiting to be cooked into stews and soups. Hooray!