Freezing corn for winter is a bit messy but so worthwhile! Way better than “store-bought.” Serve it on Thanksgiving and watch everyone “gobble” it up! Tastes as fresh as the day it was picked.
No matter how careful I try to be, I always manage to create a huge mess in my kitchen on corn freezing day, but I have found a few tips I have found helpful to minimize the mess.
◾ Use an electric knife to cut the corn kernels off the cob. Not only is it easier, but the corn kernels also seem less likely to fly all over the place when I use an electric knife.
◾ Husk the corn outside!
◾ Enlist the help of friends or kids. It helps to have someone hold the bags while you add corn to them.
🔴 Husk ears and remove silk.
🟠 Bring 6 to 8 quarts of water to a boil.
🟡 Submerge several ears at a time.
🟢 Blanch the ears for 4 minutes.
🔵 Cool promptly in ice water for 4 minutes.
🟤 Cut the kernels from the cob. An electric knife is a handy tool for cutting off the kernels.
⚫ Package the corn in freezer containers, leave one-half inch headspace.
⚪ Seal and freeze at zero degrees F or below.
For best quality, eat within 8-12 months of freezing.