Freezing Sweet Corn

7 Aug

You may remember about a month ago, I shared a burlap sack with 5 dozen ears of sweet corn from Apple Annie’s Produce &  Pumpkins with a friend.


So, what did I do with 2 1/2 dozen ears of corn?  First, I removed all the husks and scrubbed the ears with a vegetable brush to remove any remaining silk.  Then, I blanched the corn.  If you aren’t familiar with blanching, this site explains why blanching is needed and what times you need for blanching.  For corn, you will want to boil it for 3-7 minutes, if you will be cutting the corn from the cob, 6-10 minutes if you will be freezing it still on the cob.  After the boiling, you put it in ice water to stop it from cooking any farther.  Once cool, you can cut the corn from the cob for packaging or package the whole cobs (or, in my case, I did some whole and some half cobs).


I used the first of this for dinner 2 nights ago.  I let it thaw, sprayed with olive oil, sprinkled with salt and pepper, then wrapped in aluminum foil.  I cooked it on the grill along with some burgers, and it turned out really good.  Not exactly like fresh, but still really good.  I’m pleased with the corn and that the process worked.  Now, we can have grilled corn all through winter, since we can still grill here in AZ almost all year!

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