TIPS & TRICKS: CORN

 

If there is a king of the summer freezer, it's corn. Sweet corn freezes exceptionally well and holds onto its flavor far better than many vegetables, making it a favorite for winter meals.

Method:
Shuck the corn and blanch whole cobs in boiling water for 4 minutes. This step is essential, as it helps preserve the corn's sweetness, color, and texture during frozen storage. Immediately transfer the cobs to an ice bath to stop the cooking process, then drain and dry thoroughly.

For loose kernels, stand the cooled cob upright and cut the kernels off with a sharp knife. Spread the kernels on a baking sheet, freeze until firm, then transfer to freezer bags.

If you'd like whole cobs for later, wrap each cob individually in plastic wrap, then a layer of foil, and store them together in a freezer bag.

Best Uses:
Frozen corn kernels are perfect for soups, chowders, chili, casseroles, corn cakes, salads, and skillet dishes. Whole cobs can go straight from the freezer to the grill, oven, or boiling pot.

Freezer Life:
For best quality, use within 10 to 12 months.

Pro Tip:
Freeze some corn both on and off the cob. Kernels are convenient for cooking, but when January rolls around, biting into a sweet ear of summer corn fresh from the grill feels like a little taste of August.