Freezing corn is a great way to preserve the summer’s bounty and enjoy the fresh taste of corn all year long. This guide will walk you through the different methods for freezing corn, including blanching, unblanching, and freezing whole kernels.
Why Freeze Corn?
Freezing is a quick and convenient way to preserve vegetables at home. Sweet corn is a popular, easy, and excellent vegetable to freeze. You can enjoy the great taste of summertime sweet corn all year long by following simple, basic procedures for freezing vegetables.
Blanching: A Must for Quality Frozen Corn
Blanching, followed by chilling in ice water, are critical processes for producing quality frozen corn. The natural enzymes in corn need to be inactivated before freezing to prevent both loss of color and nutrients, and flavor and texture changes. These enzymes are inactivated by a hot blanch treatment. The chilling process prevents the corn from becoming mushy due to overcooking the starch.
How to Freeze Corn: Step-by-Step Guide
1. Blanching and Freezing Corn on the Cob
Ingredients:
- Fresh corn on the cob
- Water
- Ice
- Freezer bags
Instructions:
- Shuck the corn and remove the silk.
- Bring a large pot of water to a boil.
- Submerge several ears of corn at a time in the boiling water.
- Blanch the corn for 4 minutes.
- Cool the corn promptly in ice water for 4 minutes.
- Drain the corn.
- Package the corn in freezer bags, leaving one-half inch headspace.
- Seal and freeze at zero degrees Fahrenheit or below.
- For best quality, eat within 8-12 months of freezing.
Tips:
- Use an electric knife for easy and efficient cutting of the kernels.
- Aim to cut off 2/3 of the corn kernel to avoid tough, inedible pieces of cob.
- Use freezer bags for longer storage and better protection against freezer burn.
- Label and date your bags for easy identification and tracking.
2. Freezing Uncooked Corn on the Cob
Ingredients:
- Fresh corn on the cob
- Freezer bags
Instructions:
- Shuck the corn.
- Place the corn in a freezer bag.
- Remove as much air as possible from the bag.
- Seal the bag and freeze.
Notes:
- This method is faster and easier than blanching, but the corn may not retain its freshness and flavor as long.
- Frozen unblanched corn should be used within 6 months for optimal quality.
3. Freezing Uncooked Corn Kernels
Ingredients:
- Fresh corn on the cob
- Freezer bags
Instructions:
- Shuck the corn.
- Cut the kernels off the cob.
- Place the kernels in freezer bags.
- Remove as much air as possible from the bags.
- Seal the bags and freeze.
Notes:
- This method is convenient for using the corn in various recipes later.
- Frozen uncooked corn kernels should be used within 6 months for optimal quality.
How to Cook Frozen Corn
For blanched corn on the cob:
- Bring a large pot of water to a boil.
- Add the frozen corn on the cob to the boiling water.
- Cook for 3-5 minutes, or until heated through.
For unblanched corn on the cob:
- Thaw the corn in the refrigerator or microwave.
- Wrap the corn in aluminum foil and place it on a baking sheet.
- Bake at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
For frozen corn kernels:
- Thaw the corn kernels in the refrigerator or microwave.
- Sauté the corn kernels in a pan with a little butter and olive oil until heated through.
Frequently Asked Questions
How long do you boil corn to blanch?
The blanching time for corn depends on the size of the ears. Blanch small ears for 7 minutes, medium ears for 9 minutes, and large ears for 11 minutes.
Can you freeze corn without blanching?
Yes, you can freeze corn without blanching, but the corn may not retain its freshness and flavor as long. Frozen unblanched corn should be used within 6 months for optimal quality.
How long does frozen corn last?
Blanched frozen corn will stay fresh for up to 10 months. Unblanched frozen corn should be used within 6 months for optimal quality.
How do you thaw frozen corn?
Frozen corn can be thawed in the refrigerator or microwave.
How do you cook frozen corn?
Frozen corn can be cooked in a variety of ways, including boiling, baking, and sautéing.
Freezing corn is a great way to preserve the summer’s bounty and enjoy the fresh taste of corn all year long. By following the simple steps outlined in this guide, you can easily freeze corn using different methods, ensuring you have a delicious and convenient source of corn for your future culinary creations.
Blanching is a must
Blanching and then chilling in ice water are essential steps in making frozen corn of high quality. Before freezing, corn’s natural enzymes must be deactivated to stop color and nutrient loss as well as flavor and texture changes. These enzymes are inactivated by a hot blanch treatment. The chilling procedure keeps the corn from overcooking the starch and becoming mushy.
Husk, blanch, cool, cut, package, freeze, eatAn electric knife is a handy tool for cutting off the kernels.
- Husk ears and remove silk.
- Bring 6 to 8 quarts of water to a boil.
- Submerge several ears at a time.
- Blanch the ears for 4 minutes.
- Cool promptly in ice water for 4 minutes.
- Drain.
- Cut the kernels from the cob. An effective tool for removing the kernels is an electric knife.
- Package the corn in freezer containers, leave one-half inch headspace.
- Seal and freeze at zero degrees F or below.
- For best quality, eat within 8-12 months of freezing.