Corn Freezing Recipes

FREEZER SWEET CORN

Steps:

• In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.

HOW TO FREEZE FRESH CORN

Steps:

• Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.
• Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery).
• Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut.
• Pour butter over kernels and mix well (this gives each kernel its own seal).
• Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.
• Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.
• Corn will be good for up to a year, to use, defrost in the microwave and serve.

FREEZING CORN

Steps:

• 1. Select fresh, tender ears in the milk stage. Strip only the outer shucks from your corn.
• 2. Then trim the bottom and top ends...removing the darker silk and any wormy corn if necessary. (You can break the stem end by hand or trim with a knife). You'll get the hang of it.
• 3. Bring a large pot of water to a boil. Put the corn, still in the shucks, into the boiling water; return to a boil. Cook covered for 7 to 10 minutes. If you go over your time a little it won't hurt...your corn will just be more done.
• 4. Carefully remove the hot corn to a large bowl or the kitchen sink and run cold water over the corn. As the corn is cooling and when it can be handled, begin to remove the shucks and silks. You'll discover that the silks are very easy to remove.
• 5. Continue cooling your corn by adding some ice to the water. After cooling, I remove it to a collander to drain. But you can just remove it from the water to a bowl or your counter top.
• 6. Next, cut the kernels off with a knife or use a corn cutter. I've done it both ways and I like using a knife. The one I use is a small serrated Rader® knife. But I have used a fillet knife. Whatever you use, be careful not to cut your hand. (A potato peeler could also be used instead of a knife). After cutting off the kernels, scrape over the corn cob with your knife. The corn can also be left whole for corn on the cob. Also, at this point...try to resist the temptation to eat too much of it...it is soooo good.
• 7. After cutting off the corn, place it on cookie sheets or in pans and place it in your freezer for approximately 20 to 30 minutes and possibly up to 45 minutes. The amount of time it takes to cool the corn at this stage will depend on how thick you layer it in your pans. This cooling step is very important if you want the most delicious tasting corn you can have. If corn is put into freezer bags before it is cooled properly, it will taste bad after a few months. If you have a lot of corn to put up you'll be doing these steps in batches. So if you get too busy and forget about it that's okay...it may just freeze your hands to handle it.
• 8. Remove the pans of corn from the freezer and measure into freezer bags or containers that you have properly labeled. Remove as much air as possible from bags, etc. Freeze corn at 0 degrees or lower. Corn processed in this way is almost ready to eat when you take it out of the freezer. All you have to do is heat it.

SWEET FREEZER CORN RECIPE

Steps:

• Husk corn. Clean the cobs to remove any silk that's stuck on.
• Cut fresh kernels off the cob.
• Add raw corn kernels, water, sugar, salt, and butter to a large pot.
• Bring to a gentle boil. Simmer 10 minutes.
• Let cool until about room temperature.
• Ladle corn and some juice in freezer containers or freezer bags.
• Lay bags flat and freeze.

FREEZER CORN

Steps:

• Mix corn, sugar, water, and salt in a large kettle.
• Bring to a boil and cook for 10 minutes.
• Stir often so it doesn't scorch.
• Cool and put into freezer bags and stick them in the freezer.

HOW TO FREEZE SWEET CORN

Steps:

• Combine water, sugar, and salt in a medium saucepan. Heat, stirring frequently until the sugar and salt are dissolved.
• Scoop 2 cups of corn into a freezer bag (this is about the same amount as 1 14-ounce can of corn).
• Add approximately 1/2 cup of the sugar-salt brine to the freezer bag.
• Seal freezer bag and label.
• Repeat until all the corn is in bags with brine.
• Freeze bags.

CORN - FREEZING

Steps:

• 1. Shuck and silk corn.
• 2. Use a large dish pan or a 9x13-inch pan. Cut the kernels of corn off the cob (I have a mandolin and set it in the pan...makes it a whole lot easier). Using the blunt side of the knife, scrape the cob to get any remaining milk.
• 3. Put all ingredients in a large pan (I use my Dutch oven) and mix together.
• 4. Place pot on stove over medium heat. Bring to a boil, stirring occasionally.
• 5. Reduce heat and continue to cook (stirring occasionally to prevent corn from sticking or burning). Taste when you stir the corn...when the milk has set in the corn, turn off the burner and remove from heat. Watch this step, because once it starts boiling it will only take 3-4 minutes for the milk to set.
• 6. Cool completely (it is important to cool it completely and not just until it is lukewarm). I run one side of the sink full of cold water and set the pot in it. Stir occasionally and when the water gets warm drain it and replace with cold water. Continue to stir occasionally and change the water until the corn is completely cool.
• 7. Place 4 cups of corn in each freezer bag and freeze.
• 8. When ready to eat it (it's already been cooked) just thaw, put it in a pan with a stick of butter and heat through.
• 9. It really is very simple...the most tedious part is shucking and silking the corn. I have found that when I'm working with large amounts of corn (and cherries, beans, peas, etc.) that it's easiest to put a large plastic tablecloth on the floor and put everything, including me, on it. It contains the splatters and the rest of the kitchen stays clean. Set a couple of trash bags by you so you can discard the husks, silks and cobs as you go.

SUPER EASY SWEET FREEZER CORN

Steps:

• Husk corn, be sure to remove all hairs. Use a knife to remove kernels until you have 16 cups. Put corn, water, butter, sugar and salt in a roaster and bring to a gentle boil on your stovetop. Simmer for 10 minutes. Let cool and spoon into quart sized freezer bags. Once completely cool, label and put in your freezer for up to one year.

FREEZER CORN

Steps:

• Cut the corn off the cob "raw". Place in a large mixing bowl. Pre-heat the oven to 350 degrees Fahrenheit.
• Mix the water, melted butter, sugar, and salt until the sugar and salt are dissolved.
• Put the corn and the liquid mixture in a 9 X 13 baking pan. Bake for 45 minutes. Stirring about every 15 minutes.
• Cool. Ladle the corn and some juice into labeled freezer bags or other airtight storage container.
• Lay bags flat and stack on top of each other in the freezer.