Take the corn out when the waters boiling and cool it down by submerging the corn in ice water. Heres how to freeze fresh sweetcorn and preserve that corn-on-the-cob flavor for the months to come.

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Remove the corn from the pot and transfer to waiting ice water.

How to freeze sweet corn. Transfer to large shallow containers to cool quickly stirring occasionally. Heat stirring frequently until the sugar and salt are dissolved. Keep this water cold adding ice if necessary.

Immediately place corn cobs into ice water for the same length of time. Blanching followed by chilling in ice water are critical processes for producing quality frozen corn. When the water comes to a rolling boil leave it on high heat.

Cook the corn on the cob for four minutes. Cut kernels off of corn cob and pour into freezer bags. If you have lots of corn to freeze use one side of the sink to cool the hot ears just off the stove then move the lukewarm ears to the left side of the sink to finish up the cooling.

A lot of times that step is referred to as blanching. Place bag into the freezer. Blanching is a must.

Frozen corn can go straight from the freezer to the microwave for 3 to 4 minutes or a pot of boiling water for 5 to 6 minutes. The third way is the most traditional way to freeze fresh corn. Then fill your sink or a large container with cold water.

Sweet corn is a popular easy and excellent vegetable to freeze. A phenomenal tip for freezing blanched corn is to put the cooked corn into ice water before freezing. Put 4 ears of corn in.

It also needs to be cooked a bit before cutting kernels off the cob. How to Freeze Unblanched Corn Kernels. Bring to a boil.

Remove the cobs from the cold water and allow to drain. In a stockpot combine all ingredients. Add approximately 12 cup of the sugar-salt brine to the freezer bag.

When the corn has boiled for approximately six minutes. If freezing corn - skip to number 13 Fill a large stockpot full of water and put on medium-high heat until it boils. You can enjoy the great taste of summertime sweet corn all year long by following simple basic procedures for freezing vegetables.

Push air out of bags and date bags with a permanent marker. Put the corn in a freezer bag and press out any excess air. Another way to prepare cream style corn for freezing is to cut and scrape the corn from the cob without blanching.

Cold Pack - Fill hot jars with corn kernels leaving 1 inch head space. The third method for freezing sweet corn is to cook it beforehand which is the most common choice. Place the cut corn in a double boiler and heat with constant stirring for about 10 minutes or until it thickens.

You will be blanching the corn and then immediately sticking it in the cold water to stop the cooking process so you will want these two somewhat close together. When defrosted it wont have as much of a raw flavor and texture as unblanched corn does. 10 Store the corn in a freezer for 6-12 months.

Simmer uncovered 5-7 minutes stirring occasionally. Combine water sugar and salt in a medium saucepan. Drop shucked ears into boiling water and cook 2-3 minutes.

Freeze in airtight containers allowing headspace for expansion. Its best to use freshly picked corn like from a farmers stand or fresh from the field if you are so lucky. You simply want to cook it long enough for it to reach the appropriate temperature.

Bring a large pot of water to boil. The less air thats in the freezer bag the longer the corn will stay fresh. Allow the corn to sit in the water for at least 2 minutes.

Add ice to the water. Allow to cool by placing the pan in ice water. While the corn is boiling fill both sides of the sink with water.

Remove corn from pot and pat dry with paper towels. If you want to freeze corn on the cob skip down to the bottom of the page. If you are freezing it off the cobcut the kernels from the cob.

In the mean time prepare canning jars - by sterilizing and keeping jars and lids hot. Lynn Blanchard of the Better Homes and Gardens test kitchen says sweet corn should be frozen within two to three days of being picked. You dont need a special tool just a very sharp knife.

Buy fresh sweet corn at the prime of the season about 36-40 unshucked ears. Scoop 2 cups of corn into a freezer bag this is about the same amount as 1 14-ounce can of corn. Remove from water to a large bowl and let cool a few minutes until you can handle them.

Overcooking corn either when blanching or reheating can lead to a mushy result.