Prep 1 hr
Cook 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.
- Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.
- Transfer 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).
- Using 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.
- Pour butter over kernels and mix well (this gives each kernel its own seal).
- Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.
- Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.
- Corn will be good for up to a year, to use, defrost in the microwave and serve.
I put up 20 dozen ears of silver queen white corn last month and followed the directions exactly (without the salt) and let me tell you!! Its fantastic!! I just pull a zipock freezer bag out of the freezer, break it up into a bowl and microwave for a couple of minutes. The corn is just as good as the day i froze it. Crisp and super sweet. I am thinking i might need to go and get about 10 or so more dozen because this wont last in our house. My dad keeps sneaking up here and getting a quart size bag every week. I will NEVER do corn any other way EVER!! As far as i am concerned there is no other way but this way. I cant thank you enough for this recipe especially when it gets to be winter and i can pull a little but of summer out of the freezer. This is the best recipe i have ever used from Zaar!! UPDATE: Its now December and i still have corn and its still just as crisp and flavorful as it was the day i froze it. Not soggy at all!
I do, and have done A LOT of canning, freezing, and dehydrating of any and all fruits and veggies I can get a hold of, and I must say that this is by far the easiest and the best technique I have ever used! Just a suggestion; while allowing the corn to cool and dry, place a hand towel into a bowl, then place a colander on top of the hand towel inside the bowl... then put the cooked corn in standing on end to allow the water to run down and thru the colander slots. The cobs seemed to dry and cool much faster that way. Other than that, this is fantastic! I used this same method last year and the frozen corn we had tonight tasted the same as that in the bowl that I was currently working on! Thank you so much for sharing!
Received a load of fresh garden sweet corn from a generous neighbor and needed to figure out a way to save it. Went looking and found this recipe. Thank you sooooo much it worked like a charm and with your wonderful hint of using the angel food pan was a lot easier shaving off the kernels than I thought it would be. From 14 ears of corn I got 7 bags, not bad. I also used whipnspur29's hint with the dish towel and colander and that worked well too. The finished product has that lovely sweet, buttered corn flavor. When I was done with all those corn cobs I made Corn Cob Jelly and it's wonderful too. Then fed the remaining cobs to the wild deer that visit our yard daily. All in all a successful harvest of corn this year. Thanks so much for posting.