Fresh corn
can be frozen on or off the cob.
During the summer, when fresh corn is plentiful, it makes sense to buy in quantity while the price is low. You can save a lot of money by stocking up on fresh corn, preparing it and storing it in your freezer for use later. To freeze corn, remove the husks and silks and blanch it by boiling in water while still on the cob. You can then freeze it on the cob, as kernel corn or as cream style corn. Add this to my Recipe Box.
Instructions
1. Blanch corn to be frozen on the cobs for seven to 11 minutes, depending on size. Allow corn on cob to cool. Package in freezer bags and freeze. Break the fresh corn on the cob in half, if you wish.
2. Blanch corn to be frozen as kernel corn on the cob for four minutes, then cool. Using a sharp knife, cut the kernels from the fresh corn, as close to the cob as possible, without cutting into the cob itself. Place the whole kernels into a freezer bag and freeze.
3. Blanch corn to use as cream style corn on the cob for four minutes, then cool. Using a sharp knife, just barely cut the kernels from the fresh corn, cutting about 1/8 inch deep. Repeat the process. Then take your knife and scrape the cob . This will get the rest of the kernels plus all the "milk" from your fresh corn. Put the fresh cream style corn into freezer bags or containers and freeze.
Tags: fresh corn, Blanch corn, corn frozen, cream style, cream style corn, style corn