|How to Freeze Corn on the Cob|
What You Need:
|fresh corn on the cob, approximately 24-30 ears of corn|
|Plastic sealable freezer bags|
Preparation for Freezing Corn:
|Peel back the husk removing it from the corn cob.|
|Break or cut off any excess corn stalk.|
|Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.|
|Remove kernels by standing the ear of corn upright on a cutting board or inside a pan that can be used to catch the corn as it is cut off. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time.|| |
|Place 14 cups of prepared corn into a large stock pot. Add sugar and salt.|
|Slowly pour in 7 cups of water. Adjust amount of water to just cover corn. Stir.|
|Bring corn mixture to a boil. Boil 1-5 minutes to desired tenderness.|| |
|Allow corn to cool. Spreading corn onto a large cookie sheet will cool the corn quicker.|| |
Scoop corn into a plastic sealable freezer bags, include a small amount of the remaining water mixture in each bag. Flatten corn filled bag and place in freezer.
Tip: With a permanent marker, write the date the bag of corn was frozen for future reference.