Fresh Sweet Corn - Processing & Freezing

It’s that time of year folks! Whether you grow your own or purchase from a vendor or farmer’s market, freezing sweet corn allows you to have that taste of summer, all year long!

Processing & Freezing Fresh Sweet Corn

Ingredients (Can be multiplied)

18 ears fresh corn on the cob
1⁄2 cup butter, melted
4 quarts water
1 teaspoon sugar
6 Ziploc freezer bags

Directions

Step 1: Remove husks and silk from fresh sweet corn.

Step 2: Bring water and sugar to a slow boil, cook corn in batches, boiling for 4 minutes each batch. *Laurie’s Cooking Tip: You use sugar and not salt because salt will make the corn tough!

Step 3: Flash cool corn in ice water.  (You cool quickly so it doesn’t get too watery.)

Step 4: Transfer cooked ears to a dish towel and allow to drain

Step 5: Cut corn from the ears by angling your knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut. *Laurie’s Cooking Tip: If you’re struggling holding the corn, use an angel food or Bundt cake pan, place ear on center and begin cutting kernels off so they fall into the pan. The center holds the ear in place. Also, I always use a cutting glove to avoid accidental cuts to the fingers!

Step 6: Pour butter over kernels and mix well (this gives each kernel its own seal).

Step 7: Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.

Step 8: Freeze flat on a cookie sheet (or cardboard like I did) to keep each bag flat, then stack to store in freezer.

Corn will be good for up to a year.