How I freeze big batches of sweet corn

For some time now, Clara has been passionately into everything and anything that captures her big brothers’ attentions. In her opinion, they’ve hung the moon and stars and she wants to be just like them.

So she plays LEGO, learns to balance on logs and ‘fences’ with sticks. She chases the soccer ball and dances with abandon to this hit song. It’s cool – if Noah and Mateo think so.

Rewind to July and a big summer picnic we attended. There was a corn shucking contest for the kids, with some tantalizing surprises; Noah and Mateo were all in. Clara witnessed it all from the sidelines as husks flew and cobs piled up. Her brothers didn’t win anything that day, but something was firmly fixed in Clara’s brain: corn shucking was a sport to practice with abandon.

girls shucking corn

For the remainer of the summer, Clara has prepped all of our corn. Standing barefoot in the grass or perched at her picnic table, our wispy-haired two-year-old tears into the cobs and doesn’t stop until it’s ready for the pot. Of course, it’s more fun with friends, but heaven forbid mama tries to help.

A recent preserving project recently tested her stamina, though. She ploughed through nearly 2 dozen ears before I started feeling guilty and called her brothers in to help. And I made them clean up the husks and pile them on the compost.

cutting corn

I know I’ve talked about freezing corn before, or rather, a guest poster shared a her method. However, for the last two summers I’ve improved on the method. Why cook the whole cob, when you really only need to quickly blanch the kernels? I’ll explain this a bit more further in the post.

corn stock

Okay, so you’ve shucked your corn and cut it off the cob. Now what? Well first you need to make a big batch of corn stock.

You can find a printable recipe here, but all you really need to do is cover the cobs in cool water, add a few aromatics (peppercorn, thyme, onion, etc) and simmer for a few hours. Then strain, cool, and use for chowders, soups, and risotto.

corn in bags

For the kernels, bring a large pot of water to a boil and add a 1/2 teaspoon or so of salt. Cook the corn in batches -say 2-3 cups per- for about 2 minutes. It doesn’t have to be completely cooked; we do this to preserve the colour and texture before freezing the corn.

Scoop the corn out with a spider strainer and cool it on a tea towel lined baking sheet. This helps to absorb the excess water as well. When the corn is cool to the touch, scoop into small resealable bags and seal them tightly. I do 2 cups per bag.

corn stack

Lay the bags flat, smooth out the corn and try to press out as much air as possible. Your corn is now ready for freezing. Beware of photobombing, corn-crazed chickens that will stare down your stash and will it to fall over.

UPDATE: This stack fell over about one second after I snapped this iPhone photo.

UPDATE 2: I somehow missed a bag out there when I brought the others in and that dang hen got her wish. I emptied the pecked bag onto the grass and insisted she share with the flock.

hens eating

Corn for everyone.

I now have 2 dozen bags of corn in my freezer. Let the snow fly! Just kidding. But seriously, grab the kids and freeze some corn this weekend.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.

Comments

  1. Aimee, wow, I can’t believe we’ve just been throwing away our corn cobs after big freezing sessions! I almost want to go out and buy more just to freeze to redeem our actions with a nice batch of corn stock 🙂 Anyways, thank you for the suggestion and inspiration!

  2. These are my favorite type of posts. Thanks for another great lesson from a long time reader. 🙂

  3. Sweet corn is the best! Thanks for sharing your tips!

  4. This is an amazing idea Aimee and we love sweet corn all year round too!

  5. Go Clara! 2 dozen cobs?! Kilmeny insisted on a doing half a dozen for dinner the other night, I think she can stretch the goal so I can freeze some bags. =)

  6. I love this post – full of tips and helpful hints.

  7. Such a great way to preserve summer!! I love all these ideas!

  8. Love this! Thanks for reminding me about this – now I know what I’m doing this weekend!

  9. What a great idea Aimee! Love your family photos!! xo

  10. Oh, I am so going to have to try making corn stock. That sounds so delicious!

    I wonder if the corn is usually blanched on the cob to help it retain vitamins? You’d think that more water soluble vitamins would be lost from cut kernels than from the whole cob. Just a guess.

  11. great information and i am gong to try this!!

  12. I just got a big batch of sweet corn from my mother-in-law. I was just mulling over how I was going to store it all when I saw your post. Talk about providential! I’m doing all this first thing tomorrow. 🙂

Speak Your Mind

*