As the days of fresh sweet corn come to a close, I wanted to make sure I got this post published. My in-laws grew super sweet corn (not sure how I feel about GM corn, but more on that at another time). I was able to take home and freeze 60 ears. It is such a simple process, I am so happy that I won’t have to buy grocery store frozen corn this year. I got about 8-10 quarts. So if your local farmers market, farm stand, or co-op still has corn I say you run out and grab a bunch.
I followed the timing guidelines for freezing corn from Stocking Up, How to Preserve the Foods You Grow Naturally by the Editors of ORGANIC GARDENING AND FARMING.
Whole Kernel Corn
Pick ears as soon as the corn ripens. The natural sugars in corn turn to starch quickly after ripening, so good timing is important. Husk, silk, and wash the ears. Blanching and cooling is a lot easier when the kernels are on the cob. Put about 3 ears in boiling water for 6 to 8 minutes. Once cool, remove the kernels from the cob with a sharp knife or corn cutter. Pack and freeze.
I stored 2 cups each in a sandwich bag then put as many as I could fit in a gallon freezer bag. I plan to use the corn for stews, soups, salsa, to many things to name really. Ideas are endless with corn.