If you are a Safeway shopper, I am sure you picked up some great corn on the cob this week…it was 6 for $1.00!!! That, to me, is a great stock up price on corn on the cob. And with the price so good, my plan is to buy about $10.00 worth (that’s 60 ears, folks!) and freeze it for winter’s use. Seasonally stocking up on good fruits and veggies can be just as important as stocking up on non-perishables, especially if you know how to properly preserve them. And that’s what I want to show you today. We’re going to learn how to freeze corn! So, let’s get started.
Step 1: Choose your corn.
Make sure that the corn you are buying is good corn. There’s no point in preserving 60 ears of corn if it doesn’t taste good, right? My friend, Kathie suggested that I buy a few ears of corn and try them first before committing to a cart-load, and that made sense to me. I bought a few at Safeway and made them for dinner, and they were pretty good, so the plan is to go back for more this Tuesday and freeze a bunch. Your corn should be firm and fresh, and when pricked with your fingernail, a but of juice should come out. If it’s mushy, it’s not good. Blech.
Step 2: Prepare your corn.
Shuck (that’s a proper word, right?) your corn, and remove as much of the silk as you can. Using a soft food brush (think fingernail brush) can help. If you have a compost, compost the leaves and silk. Cut off any corn that is damaged or dry, leaving only healthy firm kernels on the cob.
Step 3: Blanch your corn.
Wikipedia states that: “Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.”And that’s exactly what we do here too. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening. So, place your corn in a large stock pot of boiling water for 4-6 minutes. Then remove and immediately plunge corn into ice water to stop the cooking process.
Step 4: Cut your corn.
Using an angel food cake pan and a sharp knife, set your cob in the middle of the cake pan and slice off as much of the kernel as you can, all the way around the cob. It will come off in “sheets”, but once crumbled with your hands, it will be in individual kernels.
Step 5: Freeze your corn.
There are two ways to do this. One way is to just throw your corn into a ZipLock baggie or Tupperware container and freeze. This is great if you know you are going to use the corn in particular sized servings for side dishes or soups. When you thaw this corn, it will thaw in one large mass. The other way to freeze it is to lay your corn out onto cookie sheets in a single layer. This will allow each kernel to freeze independent of the other, and it will be more like frozen corn you find in the store. Once frozen, store in container of freezer bag.
Step 6: Label your corn.
Frozen corn should last up to 12 months in a deep freezer and between 6-9 months in a traditional refrigerator freezer. Label your corn with the date so you know when it needs to be used by.
And there you have it! If you liked your corn from Safeway this week, consider going back and stocking up before the end of the sale and within a few hours, you could have frozen corn for the entire winter. Now, that’s frugal!
And check out these great products on Amazon…kitchen gadgets are always fun, and when you can get special tools to help you with your corn prep, it’s even better!
Kuhn Rikon Corn Zipper,
$11.99 & eligible for FREE Super Saver Shipping on orders over $25.
Amco One-Step Corn Kerneler,
$8.18 & eligible for FREE Super Saver Shipping on orders over $25.