Kittencal's Method for Freezing Corn on the Cob Recipe - Food.com (2024)

FAQs

What is the best way to prepare corn on the cob for freezing? ›

The process of boiling and blanching the corn first is the absolute best way to prepare your corn for the freezer. That's because this method will preserve the bright color and sweet flavor.

While blanching helps to preserve the flavor and nutrients of the corn after freezing, you can skip that step.

Place the foil-wrapped cobs in a large bag, then freeze.

Farmer says freeze

Don't remove the husk. Cooking time will vary according to the size and number of ears. It's done when you poke a kernel and the liquid is clear. I always freeze a couple of dozen ears just so we can have something "different" in the winter.

Recommended Varieties

Most sweet corn varieties are acceptable for canning and freezing. Bodacious and Incredible are good extra-sweet yellow varieties. Temptation, Delectable, and Providence are good extra-sweet bicolor varieties. Silver King, Silver Princess, and Whiteout are extra-sweet white varieties.

In the refrigerator, uncooked corn on the cob can last a maximum of about three days, whereas in the freezer, a whole corn on the cob could last for about eight months or longer.

To blanch, put several ears of corn into a gallon of boiling water. Blanching time starts when the water returns to a boil. Blanch small ears for 7 minutes, medium ears for 9 minutes and large ears for 11 minutes. Blanching is longer for corn on the cob because it needs the heat to inactivate enzymes in the cob.

Corn can be preserved with equally good results by freezing or canning. Corn may also be dried. For best results, can or freeze corn within six hours of harvest. Select tender ears of corn with milky kernels.

Whether you've blanched the corn or not, place the corn cobs into freezer bags and push any air out. You'll want to date the airtight freezer bags using a permanent marker before placing the bags into the freezer. If you prefer corn off the cob, you can cut the kernels off and pour them into freezer bags instead.

Blanching is a must

The natural enzymes in corn need to be inactivated before freezing to prevent both loss of color and nutrients, and flavor and texture changes. These enzymes are inactivated by a hot blanch treatment. The chilling process prevents the corn from becoming mushy due to overcooking the starch.

Is it better to freeze corn on the cob or off? ›

Corn is one of the easiest vegetables to freeze, and during the growing season, it's one of the cheapest to stock up on. You can remove the kernels for easy meals in the future or freeze it on the cob if you prefer. Additionally, if you love to boil seafood, you can't have enough frozen corn to add to the pot.

Corn is one of the easiest vegetables to freeze. Start with corn that's as freshly picked as possible, then choose the method that works best for you: Freezing whole cobs, or slicing off the kernels and freezing them either raw (the speediest!) or cooked. It takes just a few minutes to bank the sweet taste of summer.

Blanch the corn.

Fill a large pot with water and bring it to a roaring boil. Using a pair of tongs, add the corn cobs to the pot and boil for 4 minutes. The blanching process helps preserve the texture and sweetness of the corn by breaking down the corn with time.

Keeping the husk on the cobs helps to slow the drying-out that occurs once corn kernels are exposed. If you're planning to eat the corn in the next day or two, immediately put the unhusked, loose ears into your refrigerator to keep them fresh. Coldness slows down the sugar-to-starch conversion process.

To preserve the absolute best texture in your frozen corn, blanch fresh corn on the cob and then cutt off its kernels. Best of all, when you go to defrost it, the kernels are already cooked and can go instantly into cold dishes like salads or grain bowls. Step one: Boil the water.

Corn on the Cob

Blanching corn is an important step in the freezing process. To blanch, put several ears of corn into a gallon of boiling water. Blanching time starts when the water returns to a boil. Blanch small ears for 7 minutes, medium ears for 9 minutes and large ears for 11 minutes.

Cooking frozen corn on the cob is no different than cooking fresh corn, except you may need to add a few minutes to the cooking time to ensure that it is warm and cooked evenly. You can refer to the linked posts below for more information and full recipes.