Kittencal's Method for Freezing Corn on the Cob Recipe

"This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy fresh-tasting corn on the cob all year around. I have stated 10 corn, but you may make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate. You will need lots of ice for this so pick up a bag or two and also you will need a very large pot. Prep time does not include shucking the corn"

Original is 10 servings

Metric US

I've Tried It

Ingredients

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10 corn on the cob, shucked and silks removed
Water

2 tablespoons sugar
Ice ( lots of ice)

Nutritional

Serving Size: 1 (31.1 g)
Calories 76.2
Total Fat - 4.4 g
Saturated Fat - 1.1 g
Cholesterol - 23 mg
Sodium - 292.7 mg
Total Carbohydrate - 0.4 g
Dietary Fiber - 0.2 g
Sugars - 0.1 g
Protein - 8.6 g
Calcium - 9.5 mg
Iron - 0.6 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Have all your cobs of corn shucked and silks removed before starting this.

Step 2

Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove. Fill a large pot of water a little over half full. Add in the sugar; bring to a full boil.

Step 3

Add in as many cobs of corn that will fit into the pot without over crowding. Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.

Step 4

Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.

Step 5

Place the cobs onto a clean tea towel. to drain slightly. Dry the outside of each cob slightly with a clean tea towel.

Step 6

Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time. Place the foil-wrapped cobs in a large bag, then freeze.

Step 7

WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).

Step 8

To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn). Your corn is now ready to eat and enjoy!