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How To Freeze Fresh Corn
I am a stickler for a good deal and awhile back I found an awesome deal at our local grocery store. I found sweet yellow corn by the ear at 10/$1! That is less than $.25 an ear! My husband and I were shucking away and filling a few bags when the produce attendant told us they had some in the back and would sell it by the case.
My response, “I’ll take it!“.
Now, what to do with all of this corn! I invested in a Food Saver machine about a year ago at Costco, and it has been the best thing to have around for buying in bulk or coming across massive amounts of corn. It is not the fancy big model, but good enough for the amount of things I need it for. In case you don’t know what it does exactly, we buy in bulk and package our food in airtight containers. It makes it easy to package something in an air tight container. I’ve even been able to package my hamburger to look like the air tight packs at the store. Fancy, right? The Food Saver I use is a base model and will package anything from hamburger to fresh ground coffee. This is the model that I use, and I purchase extra plastic to make more bags at Costco.
[tweetthis]Check out how to freeze fresh corn over at TheHotMessKitchen.com.[/tweetthis]
There are a few basic steps that you need to know about freezing food, corn specifically. Here is how I did it per the directions from the National Center for Home Food Preservation.
How To Freeze Corn On The Cob or for Niblets :
Fill large pot about 2/3 full with water and bring to a rapid boil.
Drop ears of corn in the pot and let boil for about 4 to 6 minutes depending on size. Reference NCHFP HERE for size/time variations.
Remove corn from boiling water and let sit in ice water or run cold water over them to stop the cooking process. Allow to cool completely.
Dry ears with a paper towel and cut to desired size depending on how you want to store it.
Seal, Date, and Freeze.
There are variations of how you can freeze your corn. Corn on the cob, corn niblets, or creamed corn. I prefer to either freeze via the whole cob or as corn niblets to make a quick meal on week nights. To mock canned corn, you simply hold a whole ear of corn at one end and take a sharp knife and carefully cut down the side. I would recommend doing this in a large bowl so the corn kernels fall off and you are left with a bare corn cob to either recycle in the garden or throw in the trash.
Since making creamed corn involves corn, cream, salt, sugar, pepper and butter; I would not recommend freezing it for long periods of time. The end result would yield a strange consistency and a mushy corn mess. Not the perfect idea of creamed corn that you were dreaming of, right?
Now here are a few tips for the accident prone like myself:
- when adding corn to the boiling water, use a pair of tongs to put them in slowly one at a time to avoid a splash of piping hot water
- when removing, move pot from stove to sink and take ears of corn out one at a time, again using your tongs
And finally, here is what to expect for longevity in the freezer:
[tweetthis]Fresh to frozen corn on the cob will last anywhere from 10 to 12 months in the freezer.[/tweetthis].
These times assume that the freezer temperature is maintained at 0°F (-18°C) or colder.
We now have enough corn to last us through the New Year! This batch went directly in to my deep freezer to keep until we need it.
(Update as this post was originally posted on my coupon blog which is now merged with The Hot Mess Kitchen. We ate fresh corn on the cob throughout the fall months and even in to winter. I remember finishing up the last bit of corn on the cob at Thanksgiving and it was delicious!)
Until the next Hot Mess….