A few weeks ago we made a trip to Iowa to visit my in-laws. There were so many things to look forward to…seeing Gma and Gpa, staying in a hotel, getting a break from cooking, bowling, etc! What I didn’t expect was to see that their garden was about 6 weeks ahead of ours! They were enjoying BLT sandwiches (with REAL tomatoes ) and eating fresh sweet corn picked earlier in the day!
Gpa Walt went kinda crazy and bought 5 dozen ears of corn- some to use for dinner that night and some for us to take home and enjoy! Delicious! After sharing corn with other people, we still had quite a few cobs of corn left. I couldn’t let it go to waste, so I called upon my trusty friend, Google, to help me learn how to freeze corn so we could enjoy it in the winter time as well!
Here are the steps that I took.
- I husked the corn and took off all of the silk. (I engaged all people around to help me do this!) Many hands make light work, ya know!
- Blanch the corn: I filled a big pot with water to hold about 5 cobs of corn. When the water boiled, I put the cobs in and put the lid on. When it came back to a boil, I took the cobs out.
- When removing the cobs from water, I placed them directly into another large bowl of ice water and let sit for 5 minutes to cool. (This stops the cooking process)
- After 5 minutes, remove corn from ice water and let dry.
- Using a bundt pan, I placed the cob of corn over the hole and used an electric knife to cut the corn from the cob.
- Label your plastic bag (I used a quart freezer bag) with “Corn” and the date. You’d be surprised how many times I’ve found things in my freezer that I couldn’t identify! Ha!
- Bag the corn by the cupful into the bag. I put 4 cups into one quart sized bag.
- Lay the bag of corn in the freezer as flat as you can and squish (it’s a technical term) most of the air out.
Using 24 cobs of corn, I filled 4 quart sized bags with 4 cups in each bag. This will taste wonderful as a side dish this winter when I’m hungry for some homegrown, Iowa corn!!