Sweet Freezer Corn Recipe (2024)

FAQs

What is the best and easiest way to freeze sweet corn? ›

Cut the kernels from the cob. An electric knife is a handy tool for cutting off the kernels. Package the corn in freezer containers, leave one-half inch headspace. Seal and freeze at zero degrees F or below.

Place the steamer over high heat until boiling, then reduce to a simmer. Put the corn in a steaming basket or sieve. Place the frozen corn in a steaming basket or sieve before placing the sieve into the steamer. Add any seasoning you would like, this could be fresh herbs, spices, or simply salt and pepper.

It takes about 6 to 8 ears of corn to fill one QUART FREEZER bag. If you want to preserve with the best flavor and taste, follow the steps below.

Fill a large pot with water and bring it to a roaring boil. Using a pair of tongs, add the corn cobs to the pot and boil for 4 minutes. The blanching process helps preserve the texture and sweetness of the corn by breaking down the corn with time.

You may wonder if you can freeze corn without boiling it. The answer is yes, but it's not recommended. Blanching the corn before freezing locks in flavor and nutrients, so we do recommend cooking it before freezing.

If you wish to store corn for a longer time, consider storing it in a freezer. Before doing so, you must remove them from the knob, blanch them, and then store them in an airtight container. If you skip the blanching step, your corn will lose its yellow colour and sweet flavour.

To cook it properly and make sure you retain more of its vitamins, it's always best to microwave it straight from the freezer. Place the amount of sweetcorn you need in a microwaveable bowl with a tablespoon of water. Set your microwave on a higher setting, and leave it between 3-4 ½ minutes (depending on the setting).

You can add butter and cream to make it taste better. Also a pinch of pepper. A little butter, milk and a dash of sugar will go a long way to improving the flavor. If you have the option, I'd recommend frozen corn over canned.

Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space. Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.

Why is my frozen corn chewy? ›

Corn that has not been blanched before freezing can become chewy (and sometimes downright mushy) once it's thawed. This may be okay if you plan to puree it in something like a cream-based soup. It's better to have options for how you can use your frozen corn, though.

Corn is one of the easiest vegetables to freeze. Start with corn that's as freshly picked as possible, then choose the method that works best for you: Freezing whole cobs, or slicing off the kernels and freezing them either raw (the speediest!) or cooked. It takes just a few minutes to bank the sweet taste of summer.

The process of boiling and blanching the corn first is the absolute best way to prepare your corn for the freezer. That's because this method will preserve the bright color and sweet flavor. It only takes a couple of minutes, but the extra steps will prevent the corn from becoming chewy or mushy when you defrost it.

If foods from the freezer appear tough, shriveled, discolored in spots, or covered in ice crystals, they are probably freezer burnt. Here's what you should know about freezer burn, including whether affected foods are safe to eat and how to protect your food from this phenomenon.

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).

You do not need to thaw frozen corn before cooking. In fact, the way you'll thaw it is by actually cooking it!

Don't peel any part of the husk, not even to peek at the cob beneath! Either wrap the corn (husk and all) in plastic wrap. Or, seal insider freezer bags or vacuum seal bags. Freeze the corn for up to four months.