Hi everyone, Jess here, and it’s that time of year! The corn is sweet and at peak flavor, and it’s a great time to freeze some up for the cooler seasons. An hour or two of your time provides a great return on your investment come winter months. It In case you’ve never frozen summer corn, here’s a quick trip through the process.
Once the water is at a rapid boil, put your first batch of shucked corn in and set a timer for 4 minutes.
After 4 minutes, quickly (and carefully) remove the corn with tongs and plunge the cobs into your ice water for another 4 minutes. Once all the cobs have been removed from the boiling water, restart your water boiling for your next batch.
After 4 minutes in the ice water, transfer those blanched cobs to your platter (dripping off as much excess water as possible) and repeat the process. You’ll hopefully get a rhythm and can get an assembly line going.
That’s the process of freezing corn as it happens in the Anderson household. If you’ve tried this, how did it go? Do you have a different method for preserving your summer corn? As always, I’d love to hear your thoughts!