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How to Freeze Sweet Corn

Posted 8/27/2020 12:12pm by Jenna Untiedt.

I use our Easy Freezer Sweet Corn Recipe, most of the instructions will be similar even if you are using a different recipe that includes blanching your corn. Freezing your corn without the added step of blanching does reduce the work during freezing, however, un-blanched sweet corn will only last 6-9 months in your freezer. Blanching will help to neutralize the enzymes responsible for bringing down the quality of frozen fruits and vegetables, meaning it will last longer in your deep freeze and retain that summer flavor.  But if you are like my family and intend to use all your frozen sweet corn before next summer, then removing the added step of blanching is just fine.

First, select the location of cutting the corn. The first time I froze sweet corn, my kitchen was a disaster! Cutting corn off the cob is a messy job, the sweet corn juices spray 3-4 feet away. I’m not sure if this is because I am just a messy cook in general, or if it happens to everyone, but the job of cutting corn off the cob now happens either on the deck or in the garage where I can hose everything down afterwards. I recommend a closed garage or a screened in porch if you have it, yellow jackets and flies are quickly attracted to the smell of sweet corn.

Before you begin, get all your supplies set: clean containers (make sure they are freezer safe), two large clean bowls, sharp kitchen knife, a small glass or bowl, sugar, canning salt, and ice water. If you do not have canning salt, use kosher salt. Both of these salts are the purest, without any additives. Do not use table salt or sea salt for this recipe.

Next, husk all your corn and set it on trays or plates. My husband and I do this job together, making sure all the silks are removed and there are no damaged portions of the cobs. If there is a small dent on a cob, you can easily cut around it.

At this point, I handle cutting the corn off the cob while my husband is inside setting up to start measuring and mixing. It takes about 16 cobs to reach the 15 cups necessary for this recipe. Once I have that much corn cut, we swap bowls and he can start mixing and measuring while I start on the next round of 16 ears. Place the stalk end of the cob on top of your glass and cut carefully down the side from tip to stalk. Try not to cut too deeply into the cob where you will get the tough part of the kernels.

I suggest using an upside-down cup or glass in your bowl, this helps to keep your ear of corn up and out of the way when cutting corn off. This also helps to support your corn above the rim of the bowl you are using.

Measure out your 15 cups corn into a clean bowl, add 5 cups ice water, the sugar, and salt. Stir well to combine. Using 4 or 5 containers (depending on size) scoop out the corn and divide evenly between your containers. Now pour or scoop the liquid into each container evenly, until all the liquid is used. Make sure to stir before scooping, sometimes the salt and sugar will sink to the bottom.

Tighten the lids on your containers, and place into your freezer. I suggest spacing your containers apart in the freezer, this will allow for faster freezing and less damage to your corn kernels as they freeze.

One bag, 4 dozen ears, of corn will make just over 3 batches of this recipe. And now you have fresh, wonderful sweet corn to enjoy all winter long!