Freezing Fresh Corn
My childhood memories of preserving food are all centered around my grandmother’s kitchen in Oregon. She and my grandfather had a huge garden, and in the early fall, we’d spend hours after hours after days there while my mom helped them can and preserve food. As such, she is my foremost authority on preserving – despite all of the books and resources I have.
Several years ago, I found corn on the cob on sale. It was a fantastic sale – enough for me, who wasn’t so much into preserving at the time, buy as much as I could afford. I went home and called my grandma and said, “Now what?”
She told me to shuck the corn. I did that but didn’t take any pictures.
Then, with a sharp knife, run your blade gently, in a sawing motion, down the ear of the corn, as close to the cob as you can get.
Be patient and slow and it will work.
Your leftover cob should look similar to this.
Once all of the corn is off of the cob, place it in a skillet over medium heat.
Heat, stirring regularly, just until hot. You’re not cooking the corn here – you’re just heating it.
As soon as it’s hot to the touch, remove it from the heat and bag it in freezer bags.
Label it and freeze it.
When you’re ready to cook it, remove it from the freezer and put it in a pan. Cover it with water and cook it very similarly to how you would cook The Best Corn on the Cob Ever.
The first time I ate this, I was amazed at how fresh it tasted. It tasted like I had just picked it that day and cooked it for dinner. It was the best frozen corn I’d ever eaten.
Hallee
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Oh, how I miss sweet corn on the cob. They have regular corn here, but it is costly. I just noticed today they are selling individual cobs for 1,99 Polish Zloty which is about 71cents per. Or you could buy two for not much cheaper. Not worth it when I’m the only one who really enjoys it.
We were just discussing this last night around the dinner table. Any ideas on how to freeze it still on the cob??
Blanch it in boiling water for about 7-10 minutes, then cool in ice water. This will kill the enzymes that will break the vegetable down during frozen storage. Then bag and freeze.
THANK YOU! I’m already looking forward to corn on the cob this winter :) glee!
Freeze it right in the husk. It will last about 6 months that way.
I freeze what is leftover from dinner (when we are lucky and have leftovers). By the time sweet corn is done for the year we have a nice supply frozen for winter. My favorite thing to make is corn chowder on a cold winter’s day….it is like having a taste of summer!
I was JUST going to look this up today so I can preserve the rest of the corn we have growing so it doesn’t go bad while we’re on vacation next week! Thank you Hallee!
Just another idea for freezing corn-when you’re cutting it off the cob, try just cutting off the very tips of the kernals. Then take the blunt side of your knife and scrape it down, getting all the juicy stuff out, and there you have it-creamed corn! I grew up in GA, and my family grew lots of corn. We’d spend a few days every summer “putting up corn” and this was how we did it. Once all the corn is cut off the cobs, we’d heat it (like above) and freeze. Creamed corn was a staple at all our holiday dinners and one of my absolute favorite things in the world. We’d just thaw and cook it with butter, salt and pepper, yum yum yum…