Kittencal's Method for Freezing Corn on the Cob
This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn
- Ready In:
- Have all you cobs of corn shucked and silks removed before starting this.
- Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
- Fill a large pot of water a little over half full.
- Add in the sugar; bring to a full boil.
- Add in as many cobs of corn that will fit into the pot without over crowding.
- Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
- Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
- Place the cobs onto a clean tea towel. to drain slightly.
- Dry the outside of each cob slightly with a clean tea towel.
- Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
- Place the foil-wrapped cobs in a large bag, then freeze.
- WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
- To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
- The corn is now ready to eat and enjoy!
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I’ve been preparing corn on the cob like this for years! My mother taught me and she had been using this recipe for years before that. I usually have fresh-tasting corn all through the winter. If it’s going to be eaten within a month or two, I don’t even blanch. I also use sugar, but add about 1/2 tablespoon and 1/2 teaspoon of salt. Boil corn ?? for about 3 minutes, or until corn turns a little darker. If I’m preparing a large number, I wrap them in Press & Seal first, then foil to further protect from freezer burn. When it’s time to eat them, I prepare my water the same way as if I were going to blanch. Add frozen corn to boiling water and cook for about 10-15 minuets, or until cob is heated through. Enjoy!!Reply