Freezing corn to lock in summer flavor
Freezing preserves sweet corn for months and is straightforward. Blanching before freezing helps maintain texture, flavor, and color.
Blanch-and-freeze method:
- Remove kernels from cobs using a sharp knife.
- Blanch kernels in boiling water for 2–4 minutes (time varies by kernel size), then plunge into an ice-water bath to stop cooking.
- Drain and pat dry, then spread in a single layer on a baking sheet and flash-freeze until firm.
- Transfer to airtight freezer bags, remove excess air, label, and freeze up to 8–12 months.
Whole-cob option:
- Husk and blanch whole ears for 4–6 minutes, cool, then wrap individually and freeze if you prefer freezing cobs.
Storage tips:
- Flash-freezing prevents clumps and lets you grab portions easily.
- Label with date and use within a year for best quality.
- Thaw in the refrigerator or cook directly from frozen for soups and stews.
Avoid skipping blanching for long-term storage; unblanched corn degrades faster in flavor and texture.