My husband has grown us the most amazing garden; we have so much food we can't get through it all. One of our favorite things we have grown this year has been the corn on the cob so I didn't want to waste any of it. We have given away a ton of ears of corn to friends, family and neighbors and we still have way more than we can eat. Due to this, I decided to freeze a bunch of it so we could enjoy it throughout the Winter as well.
The trick about freezing corn on the cob is that it needs to be blanched before you can freeze it. To do this, you boil it in hot water and then put it directly into very cold water. It really isn't that difficult, but it is kind of time consuming.
If you want to get a bunch of fresh corn on the cob during the Summer and store it for Winter, here is how you can do this yourself!
HOW TO FREEZE CORN ON THE COB
- Corn on the Cob
- Large pot of boiling water
- Large bowl of ice water
- Ziploc bags
- Paper towels
- Heat your large pot of boiling water to a full boil
- Remove the husks from your corn
- Put as many corn on the cobs as you can easily fit in the large pot of boiling water to blanch it. Blanching times vary by the size of the ear of corn. They are: Corn that is 1 ¼ inches in diameter or less: Blanch for 7 minutes; Corn that is 1 ¼ to 1 ½ inches in diameter: Blanch for 9 minutes; Corn that is over 1 ½ inches in diameter: Blanch for 11 minutes
- After the time in the boiling water has passed, put the corn in the ice water for the same amount of time – either 7, 9 or 11 minutes depending on the size of your corn.
- Label your Ziploc bags with the date.
- Drain the corn completely of water by letting them rest on paper towels for about 30 minutes until they are dry. Once dry, place them in Ziploc bags. If you have a vacuum sealer machine you can use that instead of Ziploc bags.
- You want to try to eat your corn within 12 months of the date packaged.