Freezing Corn On The Cob

Freezing corn on the cob is an easy way to have the taste of summer on a cold winter day. Freezing corn on the cob can be done in several ways. Choose a method based on the way that the corn will be served from the freezer.

When freezing corn on the cob, choose ears that are ripe and has tender kernels. You can choose from yellow, white or bicolor corn. Be sure to strip the corn of the husk and silk thoroughly. Use a vegetable brush to gently remove any remaining silk.

Corn can be frozen on the whole cob, in cob segments, cut into kernels or frozen as creamed corn. Corn needs to be blanched before it is frozen. Blanching is putting the vegetables into boiling water for a few minutes and then putting it into ice water right away to stop the cooking process. A medium ear is blanched for about ten minutes. If you are freezing the corn in kernels then cut it off the cob now.

To preserve the optimal flavor and texture when freezing corn on the cob, it must be sealed properly. It can be sealed in a zippered plastic bag, or a vacuum sealed bag. One good way to ensure the corn doesn’t get freezer burn is to wrap each ear individually in clear plastic wrap and then put a few ears into a zippered freezer bag.

Before placing the bags in the freezer, be sure to label them with a permanent marker. Put the bags in the freezer in layers and be sure to put any older corn you have frozen on top so that you use the oldest first.