Ears with uniform kernel sizes are best for frozen corn on the cob.
Fresh corn on the cob is one of summer's favorite treats in many parts of the U.S. In an effort to extend sweet corn season into the winter, gardeners have traditionally cut corn off the cob to freeze or can for cold-weather use. However, corn can be frozen on the cob for a summer treat year round. One bushel of corn yields five dozen ears of corn on the cob for your freezer. One or two bushels should supply a small family until the fresh version is available once more. Does this Spark an idea?
Instructions
1. Pick the corn two to three hours before you plan to freeze it to prevent the sugars in the kernel from becoming starchy. For the best results, select ears with fresh green husks and silks that have not yet dried.
2. Fill a large kettle with 1 gallon of water and bring it to a full boil. Fill two or three large bowls with 1/2 gallon of ice water each.
3. Remove the husks and silks from the corn, trim the ends and wash the ears. Sort them into batches by size and process each batch separately. Use a sharp knife to cut the ears into two or three pieces, if desired.
4. Place approximately 1 lb. of corn ears into the boiling water. Set a timer as soon as the water returns to a full boil. Small ears should be blanched for seven minutes, medium ears for nine and large specimens for 11.
5. Use tongs to remove the corn from the boiling water. Place the ears in a bowl of ice water for approximately the same length of time that they were blanched. If one bowl of ice water becomes warm, transfer the corn to another bowl.
6. Remove the ears of corn from the ice water and drain them. Wrap each ear in plastic wrap or freezer foil. Loosely fill 1-gallon freezer bags with the wrapped ears. Remove excess air from each bag. Use a waterproof marker to label the bags with the item and the date.
7. Place the packaged corn on the cob in a freezer set to zero degrees Fahrenheit.
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