1/7 Photos of How to Freeze Fresh Corn
1 hr 15 mins
I developed this way to freeze corn when other methods came out watery, mushy or tasteless. The butter puts a seal around the kernels the lets it keep crunch and the flavor in. I do about 2-3 batches per year and it keeps me through to next season. Number of ears will vary depending on size.
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- 1Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.
- 2Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery).
- 3Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut.
- 4Pour butter over kernels and mix well (this gives each kernel its own seal).
- 5Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.
- 6Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.
- 7Corn will be good for up to a year, to use, defrost in the microwave and serve.
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Nutritional Facts for How to Freeze Fresh Corn
Serving Size: 1 (6168 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 503.1
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 10.1 g
- Cholesterol 40.6 mg
- Sodium 560.3 mg
- Total Carbohydrate 88.1 g
- Dietary Fiber 10.5 g
- Sugars 14.1 g
- Protein 12.4 g