Frozen corn on the cob has never been that appetizing to us. However, we find that fresh corn cut off the cob and frozen is delicious if it is only warmed for eating and not overcooked by boiling. I warm it in a skillet with a bit of butter and salt.
Directions for Blanching and Freezing Corn Off the Cob
1. Gather the Corn
Start with the freshest corn possible. Ideally, use corn that is free from worms and deformities but you can cut the ends off cobs that have been damaged so that none is wasted. Mature corn, with larger kernels, is easier to cut off the cob.
2. Blanch the Corn
Bring a large pot of water to a rolling boil. Place cleaned ears of corn in the boiling water for three minutes. You can drop your corn down into the water and remove it with tongs, or you can place the corn in a basket strainer and submerge it in the water. If you use a basket, make sure that the corn is packed loosely so that it can be equally steamed. Remove the corn and chill it immediately.
(It is suggested that an ice bath is the best method to cool the hot corn. Because I process such large batches, I simply run cold water over the corn to cool it off. This is an important step. If you don't cool the corn, it will continue to cook from the heat and you won't have a nice, crisp texture when you pull it from the freezer.)
3. Cut the corn off the cob.
3. Cut the corn off the cob.
This step is messy. You will have to find your own method and rhythm for cutting the corn off the cob. I put the smaller end of the corn down, in a large, stainless bowl. I start at the end of the corn closest to me and run my knife down the cob.
4. Freeze corn.
I used ziplock bags or containers for years but now I vacuum seal. Freeze in portions suitable for your family. We freeze two cups per bag.
Having homegrown corn in the freezer to eat in the middle of winter is a real treat: cream it, add it to salads, throw some in cornbread, and put some in your vegetable soup!