Freezing Corn On The Cob Recipes
SWEET FREEZER CORN RECIPE
See how to freeze corn on the cob because there isn't anything better than pulling a bag of sweet freezer corn out on winter days! Freezing corn is so much easier than you think!
Provided by Amy
Categories Freezing Preserving Side Dishes
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 201 kcal, Carbohydrate 39 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 975 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB
This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn
Provided by Kittencalrecipezazz
Categories Corn
Time 13m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have all you cobs of corn shucked and silks removed before starting this.
- Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
- Fill a large pot of water a little over half full.
- Add in the sugar; bring to a full boil.
- Add in as many cobs of corn that will fit into the pot without over crowding.
- Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
- Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
- Place the cobs onto a clean tea towel. to drain slightly.
- Dry the outside of each cob slightly with a clean tea towel.
- Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
- Place the foil-wrapped cobs in a large bag, then freeze.
- WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
- To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
- The corn is now ready to eat and enjoy!
FREEZING CORN ON THE COB
Categories Vegetable Side Freeze/Chill Quick & Easy High Fiber
Yield 40r 6 1
Number Of Ingredients 1
Steps:
- see above
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- Shuck the Corn. how-to-freeze-corn-on-the-cob-2.jpg. Elizabeth Laseter. Before you start shuckin,’ you want to make sure your corn looks nice and fresh—on the outside and on the inside.
- Blanch the Corn. how-to-freeze-corn-on-the-cob-3.jpg. Elizabeth Laseter. What is blanching? Blanching is a cooking process where a food (usually a fruit or vegetable) is scalded in boiling water and removed after a brief time.
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- Get yer corn! Start with fresh corn on the cob - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it.
- Get the pots ready. Get the largest pot you have (I use my canner) filled 3/4 full with hot water, put it on your largest burner (or straddle two burners) and get it heating to a full rolling boil..
- Husk the corn. Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.
- Blanch the corn. All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage.
- Cool the corn. Cool corn immediately in ice water. Drain the corn thoroughly. After vegetables are blanched, cool them quickly to prevent overcooking.
- Cut the kernels from the cob. Obviously, if you are freezing the corn on the cob, skip this step. Whole Kernel Corn - Cut kernels from cob about 2/3 the depth of the kernels.
- Bag the corn. I love the FoodSavers (see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work.
- Done! Pop them into the freezer, on the quick freeze shelf, if you have one! Later, when you are ready to serve the corn, it just takes about 3 or 4 minutes in the microwave (from frozen) or in the top of a double boiler.
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- Get yer corn! Start with fresh corn on the cob - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it.
- Husk the corn. Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.
- Get the pots ready. Get the largest pot you have (I use my canner) filled 3/4 full with hot water, put it on your largest burner (or straddle two burners) and get it heating to a full rolling boil..
- Blanch the corn. All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage.
- Cool, then drain the corn. After corn is blanched, cool them quickly to prevent overcooking. Plunge the corn into a large quantity of ice-cold water (I keep adding more ice to it).
- bag the corn. I love the FoodSavers (see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work.
- Label the bags! At least put the date on them so you can eat the older ones first. With clear bags, it is pretty obvious what it is. "Sharpie" marking pens work well on plastic and won't rub off.
- Done! Pop them into the freezer, on the quick freeze shelf, if you have one! Later, when you are ready to serve the corn, it just takes about 3 or 4 minutes in the microwave (from frozen) or 5 or 6 minutes in a pot of boiling water.
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