Only freeze fresh sweet corn because the quality diminishes over time.
Freezing fresh sweet corn allows you to preserve the flavor and enjoy it throughout the year. Once you harvest corn, it needs prepared for the freezer to kill the enzymes. The enzymes will break down the corn and cause it to spoil. Blanching the corn involves boiling the corn for the recommended time before you prepare it for the freezer. Add this to my Recipe Box.
Instructions
1. Place the fresh corn on the cob in the freezer until you are ready to blanch it. The sugar breaks down in the corn when it sits out at room temperature.
2. Fill a large cooking pot with hot water. Heat the water to a full boil on the stove top.
3. Fill a large bowl with ice water.
4. Remove the cornhusks and silk. Scrub on the corn with a vegetable brush under running water to remove as much of the silk as possible. Trim the ends off the ears to remove small kernels.
5. Place the corn on the cob into the pot of boiling water. Begin counting the blanching time when you add the corn. Blanch the corn for 4 to 6 minutes to destroy the enzymes.
6. Place the corn immediately in the ice water. Cool the corn for the same amount of time as you blanched it. Drain the water from the corn thoroughly.
7. Cut the kernels from the cob by sliding a knife down the ear. Cut the kernels 2/3 inch deep for whole kernel corn or 1/2 inch deep for cream style corn. Place the corn into plastic storage bags and remove as much air as possible.
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