Monday, August 25, 2014

5 Simple Steps to Freezing Corn

Where has the summer gone?  I can't believe that I am back to work and Labor Day is just around the corner.  With the close of summer, many people are canning, preserving, and freezing the produce of summer.  Slowly but surely, I am learning different ways to preserve summer's bounty and while it is tons of work, I love the feeling of accomplishment when I am done.  And both my husband and I love being able to eat our own fruits and vegetables all through the winter.  While we don't have a garden, we do get most of our produce from local stands or the farmer's market, so it is usually all locally grown.
The first thing I learned to freeze was corn, as it is a simple process and something both my husband and I really really enjoy.  Corn is a staple at our meals, appearing at least once a week.
Freezing corn is a simple process.  My husband likes to find a roadside stand with the peaches and cream corn or "super" sweet corn, because that is what he likes best and we feel that it retains a great flavor, even after being frozen for months.  Starting with a good sweet corn is important, because then we don't have to add anything at all to our corn, not even butter!  This year we got 5 (baker's) dozen which yielded around 70 cups of corn.

Step 1 Shuck the corn - easy enough.  Try to get off as much of the "hair" as possible.

Step 2 Blanch the corn by boiling it in water for 5 minutes.  Blanching destroys the enzymes in the corn that would cause it to lose its color, taste, and texture.

Step 3 Immediately place corn in ice cold water.  This stops the cooking process

Step 4 Cut the corn off the cob either using a sharp knife or with a mandolin or a corn peeler tool like this one (which is what we use - so easy!).  You want to cut about 2/3 of the kernel off, but don't cut into the cob.  I cut my corn in a cake pan to make it easier and less messy.

Step 5 Measure your corn into Ziploc freezer bags.  For the two of us, I usually put in two cups of corn into a quart Ziploc bag.  Squeeze out as much air as you can from the bag.  Then wiggle the corn around so that it lays flat and place in the freezer.  Once it's frozen, then you can stand the corn upright, like a book, which makes for easy storing and grabbing.

I hope you enjoy making your own corn.  I know you'll enjoy the fresh taste of summer in the middle of winter.

If you have any questions, let me know!

Linking up at some of these great parties!



4 comments:

  1. neat tool!! Great tute, thanks for sharing with us. We have frozen the ears whole as well to boil later. We are some corn loving fools here!

    ReplyDelete
  2. This looks delicious! I make a frozen creamed corn that we love. It's not super creamy, but has just a bit of sweetness. Thanks for sharing your great tips with SYC.
    hugs,
    Jann

    ReplyDelete
  3. Great Tutorial! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

    ReplyDelete
  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
    Come Back Soon,
    Miz Helen

    ReplyDelete

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