What says summer more than fresh corn? It doesn’t matter if you cook it on the grill, on the stove or in the microwave, it is always a favorite! Wouldn’t you like to have that “fresh corn” flavor all year? This is the perfect time of year to buy a big batch of corn and try freezing it.
Start by removing the husks and silk, then clean the ears well.
Remove the kernels using a knife or corn kernel remover – this is the one I like, but there are several different ones to choose from.
Freezer Corn – Cooked: Combine the corn, water, salt and sugar in a large saucepan.(I usually make a double batch, which is shown in photos.)
Stirring occasionally, bring the mixture to a boil. Label bags.
Placing the cooked corn in a large bowl makes it easier to fill the cup you are using to put the corn into the bags.
You can vary the size of bag you use and the amount of corn in each, depending on your needs. I use quart freezer bags and place about 2 cups in each.
Squeeze excess air out of bags, seal, distribute corn evenly to flatten out bags.
Place bags in freezer in single layer, if possible. It will taste so good this winter!
I usually freeze most of the corn I preserve in the above manner, but I also like to have some frozen corn that it is individual kernels to use in stews, casseroles or Mexican food.
Freezer Corn – Uncooked : To do this method, you start out the same by cleaning the corn and cutting off the kernels.
Line a rimmed baking sheet with a dish towel, with half of the towel off the baking sheet.
Spread the kernels on the dish towel-lined baking dish.
Pull the dish towel over the kernels and pat dry.
Carefully remove the towel from the baking sheet, spread the kernels in an even layer and freeze for one hour, or until kernels are frozen.
Transfer kernels to zip-lock bags, press out air, seal bag, flatten out to distribute corn evenly in bag. Return to freezer.
Enjoy the taste of fresh corn all year!!!
Freezer Corn – Cooked
Ingredients
- 6 cups cut off fresh corn kernals
- 1 cup water
- 1 1/2 teaspoon salt
- 3 teaspoons sugar, can reduce if desired
Instructions
- Mix all the ingredients in a large saucepan and bring to a boil over medium high heat.
- Remove from the stove and spread in a cookie sheet to cool. Can place on ice to speed up cooling process. While corn is cooking, label freezer bags with date.
- Bag in freezer bags, squeezing out the excess air before sealing. Flatten and wipe off bags. When you place in freezer, try to keep in single layer so that they freeze more quickly.
- This recipe makes 3 "small" quarts. I usually make a double batch, which is shown in the photos.
Freezer Corn, Uncooked
Instructions
- Cut kernels off of fresh corn.
- Spread kernels on dish towel-lined rimmed baking sheet. Pat dry.
- Remove towel from the baking sheet. Spread kernels into even layer and freeze for about 1 hour, until kernels are frozen. Label bags with date.
- Transfer kernels to zip-lock bags, press out air, seal and flatten bag. Return to the freezer.
