Crisp, sweet corn freezes well without blanching.
Activated enzymes from picked or over-ripened corn begin to eat away at the flavor of the corn--even in the freezer. The blanching process halts the enzymes, saving the flavor of the corn. Freezing sweet corn without blanching however is okay because the enzymes will not have enough affect on this corns taste thanks to the abundant sugars. The trick, either way, for the best results is to freeze your corn as soon after picking as possible and to use it up within three months. Add this to my Recipe Box.
Instructions
1. Harvest your sweet corn before it becomes too ripe.
2. Peel back the husks and remove.
3. Pull the silk from the corn and discard.
4. Place a small bowl upside-down inside of a larger bowl.
5. Stand a cob, small end down, on top of the small inverted bowl, and hold with one hand. The small bowl will keep the cob stable as you carefully cut the kernels off by slicing down along the cob with the other hand, using a knife. The large bowl will catch the kernels and you can transfer them into the freezer bags as needed.
6. Use a straw to suck all of the air from the filled bags. Seal tightly.
7. Mark the bags with the date and place in the freezer.
Tags: bowl will, small bowl, sweet corn, without blanching