How to Freeze Fresh Corn

This year’s garden has felt like it’s come and gone so quickly. I usually feel like the work never ends and I’m totally overwhelmed and by summer’s end I am glad to be done with all of it. This year has been wonderful. Not feeling overwhelmed and our garden is producing some amazing, and tasty, veggies. The perfect year! 🙂 I’m actually putting in a fall garden this year and I am excited about it! It won’t be much. Just some broccoli and onions. It would have included some cauliflower as well but those dang bugs ate all my seedlings…

Anyways, let’s get onto this post’s topic, CORN! Last year we waited and picked the corn too late and it was the worst corn ever so I was determined to catch it before that happened again. I’ve read that you poke a kernel with your fingernail and if the liquid that comes out of the kernel is milky it’s ready to be picked and if it’s clear it is not ready. That strategy hasn’t worked out for us. The liquid just never looks that milky to me. Maybe I just have bad eyes… This year I went off of as soon as the kernels filled out the ear of corn I picked them and the corn has been great so far.

Once you have all that corn harvested you gotta do something with it right? So today I’m going to share with you how to properly get that corn into your freezer and tasting great 6 months from now when we are all wishing for fresh summer veggies and sunshine.

I harvested 38 ears of corn this year. I stuck 8 of them in the fridge to eat fresh so that left me with 30 to freeze.

I removed all the husk and silk from the corn and divided them into two piles. One pile was corn I would leave on the cob and the other pile was corn I would cut off of the cob. All of the nice full ears of corn I wanted to leave the corn on the cob and the ones that were a little patchy or small I wanted to cut the corn off of the cob.

I cut all of the ears of corn I wanted to leave on the cob in half but that isn’t a necessary step.

While I was cutting the ears, I had a large pot of water heating up to boiling to blanche the corn in.

Once the water is at a rolling boil start adding in the corn. Place the lid back on the pot to help it come back to a boil and boil for 2-3 minutes. Once you boil the corn for 2-3 minutes you’ll remove it from the water to a large bowl to cool until it has cooled down enough to handle with your bare hands. I’d say that took about 20 minutes or so. Then you can cut it off the cob and place the corn in freezer bags or just place the whole corn on the cobs in freezer bags.

I ended up with 2 quart bags of corn cut off the cob and then 2 1/2 gallon size bags with corn still on the cob.

I had never frozen corn on the cob until this year and it was so stinkin easy! The drawback is it does take up a bit more freezer space as you can see above.

Thanks for stopping by the blog!