Freezing Corn on the Cob (2058)

Nothing tastes as good as the sweet corn you freeze yourself, if you do it right. Use a "standard" sweet corn variety, instead of a "supersweet" variety, which may discolor once frozen. Harvest corn early in the morning for best flavor, especially if the weather is hot. Also, harvest corn at its peak maturity for best flavor and texture.

Use a large kettle—about 12–15 quarts to blanch corn. Use 1 gallon of water for each 2 to 3 cobs of corn. Bring the water to a rolling boil. Immerse corn in the boiling water and begin counting the blanching time immediately. Cover the kettle and boil at a high temperature for the required time.

You may use the same blanching water 2 or 3 times. Replace water that has boiled off, and change the water if it becomes cloudy.

Cool the corn immediately in ice water or it may become mushy. Drain the corn thoroughly; extra water will form too many ice crystals.

Blanching time varies depending on the diameter of the corn cob. Failure to follow recommended blanching and cooling times will result in off-flavors. The following times are for blanching in 12 quarts of water:

- Blanch small ears of corn that are less than 1¼ inches and up to 1½ inches in diameter for 8 minutes and cool in ice water for 16 minutes.

- Blanch medium to large ears of corn that are over 1½ inches in diameter for 11 minutes and cool in ice water for 22 minutes.

Package corn-on-the-cob in moisture- and vapor-resistant wraps such as heavy aluminum foil or plastic freezer bags. The recommended storage time for frozen corn on the cob is 12 months at 0 degrees F or lower.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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