One of my favorite ways to deal with my garden bounty is to can it. I love canning! However, when I am putting up sweet corn, I like to freeze it. Freezing sweet corn is so easy. Let me walk you through it!
How To Freeze Sweet Corn:
1.Pick and husk your sweet corn. Make sure you have as much of the silks cleaned up as possible.
I tend towards picking and freezing mine in smaller batches because of my time constraints. If you want to do a lot all at once, go for it!
2. Fill your stockpot about 2/3s full with water and set it to boil.
3. In the meantime, fill your sink or a big bowl with really cold water and add a significant amount of ice to it.
4. Once the water is boiling, you will be blanching your sweet corn. I do this with the cob still on the cob because I find it easier to deal with that way. Boil the sweet corn for three minutes and immediately put the sweet corn in the ice water to cool quickly. I leave the corn in the ice water for 1-2 minutes. You will have to do the corn in batches. Doing the corn all at once will result in unevenly cooked corn.
5. Remove the corn from the ice water and let drain on a pan or towel.
6. After you have all the sweet corn blanched, you can start cutting it off the cob. I use my biggest baking sheet pan with sides to do this. Starting at the top of the cob, I slice down the cob using a slightly serrated knife.
The aftermath plus some seedy summer squash. The chicken were grateful!
8. You should label each bag with "Sweet Corn 2017" or whatever year it is when you read this! Trust me on the labeling. I used to be a lazy labeler, but that hasn't worked out so well for me!
9. Put the bagged and sealed sweet corn in the freezer. This will be delicious in the winter!
I know some people put sugar or salt in their water when they cook sweet corn. That is a personal preference and I don't personally do it. If you want to, do it. It will not negatively affect the flavor of the sweet corn.
That's it. Easy peasy! Have fun and let me know if you have tricks or tips to freezing sweet corn!
Thanks for reading,