What is how to freeze corn?

Freezing Corn: A Guide

Freezing corn is a great way to preserve its fresh flavor and enjoy it year-round. Here's a breakdown of how to do it:

1. Selecting and Preparing the Corn:

Choose fresh corn: Look for ears with bright green husks and plump, milky kernels. Avoid ears with brown or dry husks.
Husk and silk: Remove the husks and silk thoroughly. You can use a vegetable brush to help remove stubborn silk strands.
Clean the ears: Rinse the ears of corn under cold, running water.

2. Blanching (Essential!):

Why blanch? Blanching stops enzyme activity that can cause loss of flavor, color, and texture during freezing. It's a crucial step.
How to blanch:
- Boiling Water Method: Bring a large pot of water to a rolling boil. Add the corn (in batches, if necessary) and boil for the appropriate time based on the size of the ear:
  - Small ears (1-1/2 inches or less in diameter): 7 minutes
  - Medium ears (1-1/2 to 2 inches in diameter): 9 minutes
  - Large ears (over 2 inches in diameter): 11 minutes
- Steam Blanching: Steam the corn for slightly longer than boiling. Approximately 10 minutes for small ears, 12 minutes for medium, and 14 minutes for large.
Cooling: Immediately after blanching, plunge the corn into a large bowl of ice water to stop the cooking process. Cool for the same amount of time you blanched it. This is very important to preventing the corn from overcooking.

3. Cutting Corn Off the Cob (Optional):

Whole Kernel Corn: If you prefer to freeze the kernels separately, you can cut them off the cob after blanching and cooling. Stand the ear of corn upright and use a sharp knife to slice down the sides, removing the kernels.
Creamed Corn: If you'd prefer to make creamed corn when you defrost it you can scrape the corn with the back of your knife to remove the "milk" in the corn.

4. Packaging and Freezing:

Dry Thoroughly: Pat the corn (whole ears or kernels) dry with paper towels to remove excess moisture. This helps prevent ice crystals from forming.
Portioning: Package the corn in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Vacuum sealing is ideal.
Labeling: Label each bag or container with the date and contents.
Freezing: Place the corn in the freezer in a single layer if possible. Once frozen solid, you can stack the bags or containers.

Important Considerations:

Freezing time: Properly frozen corn can last for 8-12 months in the freezer.
Freezer burn: Freezer burn occurs when air reaches the food, causing it to dry out and develop an unpleasant taste and texture. Proper packaging is key to preventing it.
Thawing: Thaw corn in the refrigerator or cook it directly from frozen.

Here are some links to the important terms mentioned above: