Best Freezing Corn Recipes

CREAM STYLE CORN FOR FREEZING

Steps:

• 1. Scald 1 1/2 inch ears of corn for 6 minutes, 2 inch diameter ears for 8 minutes, and larger ears for 10 minutes. Drain and cool 10 minutes. Cut off kernel tips.
• 2. An easy method of positioning the corncob for cutting is to place the cob upright in the center of a angle food or bundt cake pan. if one of these pans is not available any dish will do.
• 3. Slice kernels from cob into the pan, cutting as closely as possibly to the cob. Using the back of the knife scrape the pulp and milk from the cob.
• 4. Pack the corn into freezer containers leaving 1/4 inch head space mashing once or twice with the back of a spoon, depending upon consistency.
• 5. If added richness is desired, the cob may be boiled for 20 minutes in a large pan. The cobs should be removed and the water reduced to about1/4 of the original quantity by boiling off.
• 6. This water may be used to cover the corn in the freezer container, after it has completely cooled

KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB

Steps:

• Have all you cobs of corn shucked and silks removed before starting this.
• Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
• Fill a large pot of water a little over half full.
• Add in the sugar; bring to a full boil.
• Add in as many cobs of corn that will fit into the pot without over crowding.
• Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
• Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
• Place the cobs onto a clean tea towel. to drain slightly.
• Dry the outside of each cob slightly with a clean tea towel.
• Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
• 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).
• To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
• The corn is now ready to eat and enjoy!

FREEZING FRESH CORN

Steps:

• 1. Mix all ingredients together and place in a large pot. Bring to boil, SLOWLY, as corn will burn easily. Turn down heat and simmer 10 minutes, stirring almost constantly. This will take a while as you are bringing this to a boil slowly so as not to burn. Take off heat and let cool in container. (Put hot container on a towel so as not to burn counter, etc.) When cool, place in freezer containers and freeze. NOTE: To cook - thaw, not necessary to thaw completely. Place in microwave safe container. Microwave 5 minutes, stir well, microwave another 5 minutes, stir. Add about 2 tablespoons butter (bacon drippings if you prefer), salt, pepper. Microwave another 4 minutes. If your corn is not thick enough for you, mix about a teaspoon of cornstarch and some water and add to corn before last cooking. If you prefer to cook it on top of the stove, that's fine, just cook a little longer on low, stirring often.
• 2. NOTE: Try Peaches 'n Cream Corn, it's delicious and freezes well.

FREEZING CORN

Steps:

• 1. Select fresh, tender ears in the milk stage. Strip only the outer shucks from your corn.
• 2. Then trim the bottom and top ends...removing the darker silk and any wormy corn if necessary. (You can break the stem end by hand or trim with a knife). You'll get the hang of it.
• 3. Bring a large pot of water to a boil. Put the corn, still in the shucks, into the boiling water; return to a boil. Cook covered for 7 to 10 minutes. If you go over your time a little it won't hurt...your corn will just be more done.
• 4. Carefully remove the hot corn to a large bowl or the kitchen sink and run cold water over the corn. As the corn is cooling and when it can be handled, begin to remove the shucks and silks. You'll discover that the silks are very easy to remove.
• 5. Continue cooling your corn by adding some ice to the water. After cooling, I remove it to a collander to drain. But you can just remove it from the water to a bowl or your counter top.
• 6. 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.
• 7. 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.
• 8. 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.

CORN - FREEZING

Steps:

• 1. Shuck and silk corn.
• 2. Use 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.
• 3. Put all ingredients in a large pan (I use my Dutch oven) and mix together.
• 4. Place pot on stove over medium heat. Bring to a boil, stirring occasionally.
• 5. Reduce 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.
• 6. Cool 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.
• 7. Place 4 cups of corn in each freezer bag and freeze.
• 8. When ready to eat it (it's already been cooked) just thaw, put it in a pan with a stick of butter and heat through.
• 9. It 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.

FREEZING CORN ON THE COB

Steps:

• see above

FREEZING CORN OFF THE COB

Steps:

• Mix all ingredients together and place in a large roaster, covered.
• Bake in the oven at 375F for 40 minutes.
• Remove from oven, let cool and freeze in desired quantities for future use.