Frozen Sweet Corn
Equipment & Tools
Large pot
2 large bowls
Tongs
Cutting board
Knife
2 quart-size Ziploc bags
Ingredients
Produce:
1 dozen ears of sweet corn
Recipe Notes
If you take one thing away from this recipe, let it be this: buy and freeze corn the same day it is picked. The time that elapses between the moment it’s picked and the moment it’s eaten (or cut and frozen!) greatly influences its flavor. Sweet corn contains sugar and starch. It’s high in natural sugars and low in natural starches the day it’s picked, and as time progresses, those sugars convert into starches, making the sweet corn less…sweet! Farms oftentimes announce on Instagram they have corn picked that morning for sale. This is the corn you want!
Don’t hesitate to ask what kind of corn is for sale. I love bi-color sweet corn (white and yellow!). White sweet corn is also excellent albeit even sweeter. I use white sweet corn in summer salads and salsas.
We often source sweet corn from Smiley’s Farm at Nashville Farmers’ Market. I oftentimes see the farm deliver freshly-picked corn while I’m there, and I snatch it right up!
Step-by-Step Process
Yield: 2 quart-size Ziploc bags
Total steps: 7
Read the full recipe. Read through each step below to learn your landscape ahead.
Shuck your corn. Find a comfortable place to sit and shuck outside, and completely remove the husk from your corn.
Blanch your corn. Fill your large pot with water, and bring to a boil. (Use a pot large enough to fit full ears of corn.) As you’re waiting for the water to begin boiling, fill your large bowl with ice water. (You can also plug your sink and fill it with ice water. Both the boiling water and ice water need to be ready at the same time.) Once the water is boiling, drop your corn into the water for 4 minutes. Start timing after the last ear has been dropped. After 4 minutes, remove your corn from the boiling water using your tongs, and immediately submerge it in your ice water. Allow each ear to completely cool. Hold each ear tightly, and notice if you feel any heat. You want to feel no heat at all.
Cut your corn off the cob. Once the ear has completely cooled, carefully cut the corn off the cob, and begin to fill your second large bowl.
Savor the sweetness. Run the back of your knife’s blade along the bare corn cob to extract any excess sweet and creamy liquid from the cob itself.
Fill your Ziploc bag(s). Once you’ve cut the corn off the cobs, fill each bag ½ full. Lay flat, and push as much air as possible out of the bag before sealing.
Date and store. Write the date on each bag of corn, and store flat in your freezer.
