Freezing corn lets us enjoy those sweet little kernels all winter (providing you freeze enough). Some people freeze the whole ear, but that takes up too much space in my freezer. I cut the corn from the cob and freeze it in quart bags, they stack very well.
Shuck the corn and rinse
Blanch corn in boiling water for 5-6 minutes
Submerge corn in cold water to cool and stop the cooking process.
When corn is cool enough to handle, use a sharp knife to cut kernels from the cob.
Put 2 cups of corn into a quart size freezer baggie. Flatten baggies so they stack easily and remove the air.....and freeze.
|I use Ziploc Vacuum Baggies|
|Blanch corn 5-6 minutes|
|Cut away kernels|
|Fill baggies and express the air|