Freezing Corn

Susan Reynolds, M.S.

Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.

Corn-on-the-Cob

Water blanch small ears (1 ¼ inches or less in diameter) 7 minutes, medium ears (1 ¼ to 1 ½ inches in diameter) 9 minutes and large ears (over 1 ½ inches in diameter) 11 minutes.

Cool promptly and completely to prevent a "cobby" taste. Drain and package. Seal and freeze.

Whole Kernel Corn

Water blanch 4 minutes. Cool promptly, drain and cut from cob. Cut kernels from cob about 2/3's the depth of the kernels. Package, leaving ½-inch head space. Seal and freeze.

Cream Style Corn

Water blanch 4 minutes. Cool promptly and drain. Cut kernel tips and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel. Package, leaving ½-inch head space. Seal and freeze.

Another way to prepare cream style corn for freezing is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water. Package in moisture-vapour resistant containers, leaving ½-inch head space. Seal and freeze.