How to Freeze Fresh Corn? Sugar corn Those are the two terms that, in my opinion, best describe summer. Recently harvested, ripe delicious corn. Dad would announce that the sweet corn was ripe when I was a child, on what seemed to be the muggiest day imaginable. We would pack away over 150 pints for everyone to share while grandparents assisted. Yes, that is a lot, but the reasoning was that since the mess had already been produced, why not store a lot?
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Although we obviously don’t have the same needs for preservation as our forefathers did, saving sweet corn for year-round usage is always worthwhile! This is a method rather than a complete recipe. You are free to work as hard or as little as you like.
The Best Corn for Freezing: How to Choose
No matter which method of freezing you go for, if the objective is to preserve the bounty of the summer, you must make sure you select excellent peak-season corn. Look for ears with clean, white silks and no obvious imperfections on the husk that feel heavy in your fingers. Additionally, you can check for stowaway pests or rotten kernels by slightly peeling back the husks.
Method 1 of Freezing: Blanched Corn Kernels
The frozen maize you buy at the grocery store has typically been blanched before freezing. Due to the fact that the corn is already cooked, this is a fantastic alternative for freezing at home as well.
The corn should be cut from the cob, blanched in salted water for two minutes, drained, and then shock-frozen in ice water to stop the cooking. Take out the corn, drain it on a towel, wipe it dry, and then freeze it in however much you like. The entire corn cob may also be boiled before the kernels are cut off for freezing.
Recipes that call for re-cooking and slightly zhussing the corn are very effective in thawing frozen kernels. You can try a few of these.
- Creamed corn prepared slowly
- Dip in Korean Corn Cheese
- Tex Mex Rice with Cheese
- Cob Dip
Method 2 of Freezing: Unblanched Corn Kernels
Since it is simple to accomplish and may be used in a variety of ways once thawed, I like to freeze corn in its raw state. Remove the kernels from the corn first. Following their release from the cob, the corn kernels can be placed in a freezer bag (or vacuum sealed, if you’re feeling fancy), marked with the date and stored in the freezer for up to a year. Also, keep your corncobs! As soon as you’re prepared to make corn stock or corn chowder, you may freeze them in the same manner.
Put the entire bag of frozen raw corn in the refrigerator overnight to use it, or if you’re in a hurry, run it under running water. Although I wouldn’t suggest using frozen raw corn in salads or fresh salsas because it won’t have the same texture as fresh maize, it works nicely in sautés, soups, and chilli. In this burrito bowl with corn and poblanos, try it roasted.
Third-party Freezing Technique: Whole Corn Cobs
Whole corn cobs can also be frozen. Simply shuck the cobs, blanch for four minutes, shock them in an ice bath, and then dry and freeze them. Be sure to squeeze out as much air as you can from the freezer bag before placing the cobs in the freezer.
Boil the cobs for two to three minutes, just long enough to cook the kernels without making them soggy, when using frozen corn on the cob. Frozen corn on the cob is pretty similar to its fresh version in taste and texture, even if it won’t be as crisp and fresh. It makes a straightforward, quick side dish for hectic weeknight dinners.
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