Virginia (Ginger) Dean
How to Make Freezing Corn
- Next, cut the kernels off with a knife or use a corn cutter. I've done it both ways and I like using a knife. The one I use is a small serrated Rader® knife. But I have used a fillet knife. Whatever you use, be careful not to cut your hand. (A potato peeler could also be used instead of a knife).
After cutting off the kernels, scrape over the corn cob with your knife.
The corn can also be left whole for corn on the cob.
Also, at this point...try to resist the temptation to eat too much of it...it is soooo good.
- After cutting off the corn, place it on cookie sheets or in pans and place it in your freezer for approximately 20 to 30 minutes and possibly up to 45 minutes. The amount of time it takes to cool the corn at this stage will depend on how thick you layer it in your pans. This cooling step is very important if you want the most delicious tasting corn you can have. If corn is put into freezer bags before it is cooled properly, it will taste bad after a few months. If you have a lot of corn to put up you'll be doing these steps in batches. So if you get too busy and forget about it that's okay...it may just freeze your hands to handle it.
- Remove the pans of corn from the freezer and measure into freezer bags or containers that you have properly labeled. Remove as much air as possible from bags, etc. Freeze corn at 0 degrees or lower.
Corn processed in this way is almost ready to eat when you take it out of the freezer. All you have to do is heat it.