Start with fresh corn on the cob – as fresh as you can get. If there is a delay between harvesting and freezing, keep the corn in the refrigerator. The sugars break down quickly at room temperature.
Fill your largest pot ¾ full of water. Heat to a rolling boil. Fill a large bowl with ice water. Husk the corn. Be sure to remove all the silk. Gently rub with a soft terry towel to be sure that all of the silk is off. Blanch the corn in the boiling water. This step stops the action of the enzymes in the corn. The water should not lose the boil. Boil for 4-6 minutes.
Drain and stop the cooking in the ice water bath. Add extra ice as needed.
Cut the kernels from the cob. Holding one end of the corn, the other end in a bowl. Run a very sharp knife under the kernels. (there are some special tools if you prefer.) The corn will come off in strips and should break apart as you are packing them Portion the corn into zip lock bags. Be sure to push out as much air as possible to prevent freezer burn and drying.
When you are ready to serve you can heat up the corn in the microwave or in the top of a double boiler. There really is no need to cook further, just heat up.
Some of you might rather freeze corn on the cob, our experience is that this method, corn off the cob will give you the best results.Share to Print