fresh corn on the cob – any quantity. I figure 1.5 ears per serving. An ideal ear at right – ripe but not bloated. the kernels are still tender (easily punctured with your fingernail) and the juice is milky). White, yellow or bicolor types are all fine!
Step 1 – Get yer corn!
Start with fresh corn on the cob – as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. The sugars break down quickly at room temperature.
Step 2 – Husk the corn
Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off – just don’t be too rough with it.
Step 3 – Ge t the pots ready
Get the largest pot you have (I use my canner) filled 3/4 full with hot water, put it on your largest burner (or straddle two burners) and get it heating to a full rolling boil..
Step 4 – Blanch the corn
All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing.
Step 5 – Cool, then drain the corn
After corn is blanched, cool them quickly to prevent overcooking. Plunge the corn into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch sweet corn for 7 minutes, then cool in ice water for 7 minutes.
Step 6 – bag the corn
I love the FoodSavers ( see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work. If you don’t have one, ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn.
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