Freezing Sweet Corn…
Capture the freshness and flavor of home-grown sweet corn to enjoy year-round.
1. Place one or two large canning pots, 3/4 full of water, on the stove and bring to a rolling boil.
2. Shuck the corn. Cut off any immature kernels, “buggy” or musty ends. You’ll know what I’m talking about when you see it.
3. Drop approximately 20 cobs into the canner of boiling water — the cobs should be covered with water, not exposed.
4. Boil for approximately 3 minutes.
5. Remove the cobs from the boiling water, and submerge them into a sink of cold water. Agitate the cobs to cool them completely.
6. Once the cobs are cool in the sink-ful of water, using a sharp knife or corn cutter, shave the kernels into a large pot or other container.
7. Transfer, a quart at a time, a batch of the shaved kernels into a 1-quart freezer bag. Squeeze out as much air as you can from the freezer bag and seal.
8. Gently press down on the freezer bag full of corn with your hand, flattening it.
9. Repeat steps 3-8, until all of the corn is processed into quart bags.
10. Let the bags set for a few hours until the corn is completely cooled.
11. Place the flattened, cooled bags of kernel corn into your freezer, leaving about 1 inch of space between each. Once fully frozen, rearrange the bags as needed.