To me, nothing says SUMMER like the taste of corn on the cob fresh from the garden. Did you know there’s an easy way to get that taste even in the middle of winter? I call it “Easy Freeze Corn!” You won’t believe how simple it is.
Growing up, as I’ve said in other posts, my dad had a huge garden, a fruit orchard, nut trees – the whole kit and caboodle. Although I was an unwilling pupil, I did learn how to do certain things in preserving food and I’ve been grateful for the knowledge many times over. I’ve even called my parents to say “thank you!”
One of the things we did every year was freeze corn on the cob. Mom would wake me up early to get into the garden before it got too hot and we’d strip the stalks of every ready ear. Then back to the garage we’d go to shuck what felt like a thousand ears of corn, but probably was only a hundred or so! Once that was done, we’d carry them all into the kitchen where mom had pots of water boiling and ready for us to drop the ears in to blanch them for a quick minute before we grabbed them out and dunked them into ice water. Drying them on towels before putting them into freezer bags was my job, along with sucking out the air with a straw! LOL Never even heard of a Food Saver back then!
When I started canning and freezing food, I would do things the same way mom always did- start to finish. I never really even thought about trying another way. I did, however, wonder if I couldn’t try something different, but just didn’t because I was of the mindset “If it ain’t broke, don’t fix it!”
As my parents got older, they still planted tons of corn, but mom didn’t want – or need – to put the same amount into the freezer, so she started asking if we wanted it. Never one to say no to free food (especially corn as delicious as what my dad grows!) I naturally said “YES!” I went down to pick it up, thinking I would have maybe 30 or 40 ears. Nope – they put SIX GARBAGE BAGS of corn into the back of my truck and said “Enjoy!”
I got back home with about 200 ears of corn and we had a family corn shuck party. And lest you think there was dancing and Karaoke – nope – all that means is we sat around piles of corn with music on the radio and shucked until our feet were covered! The party happened when we were done.
The next day I did some research and decided to fix what wasn’t broke – I was going against ALL tradition and I was not going to blanch the corn. *GASP* I could just hear my mom now “WHAT?!? It won’t KEEP. It will RUIN!” But I forged ahead, figuring this was how the early explorers felt (never mind the fact I had read this ON THE INTERNET where others had done it already! LOL)
I’m here to tell you – IT WORKED! And worked WELL! Cut my freezing time in half, made it much less messy, and went from shucked to freezer in less time that you can imagine. I was thrilled – and knew I would never look back to the old way. I know that’s what I write about on here – but let me tell you – preserving food is an “old way” but that doesn’t mean everything has to be old – right? So here’s the lowdown on the how to do it.
EASY FREEZE CORN
You will need:
- Corn (LOL)
- Gallon size freezer bags
- A Straw
- Music (optional, but does help it to go faster 🙂 )
Shuck your corn and get the silks off as best you can. I will throw in a side note here – all my life, I’ve shucked the corn, broken off the bottom part where some stalk remained, then cut off the top where the silks were brown. I always HATED it because inevitably you’d find a corn worm – and let me tell you – I HATE corn worms! But – today – my almost 15 year old daughter, who just started working at a restaurant that serves fresh corn, taught me a new way that worked like a charm – and nary a single corn worm to be seen! She said they pull off the brown silks, then cut THROUGH THE SHUCKS down a piece where you can feel the kernels start and cut the top off. You use that to then pull the shucks down. I’ve got to say – it was the easiest way I’ve ever done it. Any worms that might have been lurking ended up in the bucket and I didn’t have to deal with them at all. Gotta love it when your kids teach you a better way!
Once you get the corn shucked and silked, you can compost the shucks and all. Carry the corn into the house. You can use your hands under water, or a dry paper towel or a gentle vegetable brush to get the rest of the silks off. I’ve found that all 3 of these work just as well as the other so whatever works for you to de-silk – go for it!
Once you have them ready to go and stacked up – grab your gallon size freezer bags. As a rule, I’ve found six cobs fit well into a freezer bag. It lays flat and stacks well in the freezer this way.
When you get the corn into the bag, use a straw and suck the air out. Yes – you can use a Food Saver for this. I have a Food Saver and we’ve done it this way. But sometimes, I just do it the way I was taught and suck the air out. I usually put the straw in one corner, close the bag until it is right around the straw, suck out the air and then pull the straw out and close the bag quickly. The straw you see is a Ball Jar Reusable Straw. We use them to make mason jars into drinking glasses! The straw, though, works pretty well for this purpose too!
Once the bags are all completed, I label the month and year with a Sharpie marker and WHAM/BAM – you are DONE! I think it’s one of the easiest foods to preserve.
When you pull these out of the freezer in December, and pop them in a pot of boiling water for a few minutes – you will swear it is the middle of July and you’re having a heat wave. And – once they’re cooked – you can cut them off the cob if you want. They work well any way you want to eat them!
Have you ever frozen corn this way? Or have other ideas for how to preserve corn? Let me know below if you try this and how it work! I always like to hear back.
Til next time