Corn - Freezing
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- 4 qt
- fresh corn
- 4 c
- 1 c
- 4 tsp
- canning salt
1Shuck and silk corn.
2Use a large dish pan or a 9x13-inch pan. Cut the kernels of corn off the cob (I have a mandolin and set it in the pan...makes it a whole lot easier). Using the blunt side of the knife, scrape the cob to get any remaining milk.
3Put all ingredients in a large pan (I use my Dutch oven) and mix together.
4Place pot on stove over medium heat. Bring to a boil, stirring occasionally.
5Reduce heat and continue to cook (stirring occasionally to prevent corn from sticking or burning). Taste when you stir the corn...when the milk has set in the corn, turn off the burner and remove from heat. Watch this step, because once it starts boiling it will only take 3-4 minutes for the milk to set.
6Cool completely (it is important to cool it completely and not just until it is lukewarm). I run one side of the sink full of cold water and set the pot in it. Stir occasionally and when the water gets warm drain it and replace with cold water. Continue to stir occasionally and change the water until the corn is completely cool.
7Place 4 cups of corn in each freezer bag and freeze.
8When ready to eat it (it's already been cooked) just thaw, put it in a pan with a stick of butter and heat through.
9It really is very simple...the most tedious part is shucking and silking the corn. I have found that when I'm working with large amounts of corn (and cherries, beans, peas, etc.) that it's easiest to put a large plastic tablecloth on the floor and put everything, including me, on it. It contains the splatters and the rest of the kitchen stays clean. Set a couple of trash bags by you so you can discard the husks, silks and cobs as you go.