Its my favorite time of the year, as far as eating is concerned. The months of August and September are a feast of fresh goodness and I love ‘garden dinners’ more than I love Thanksgiving Dinner. I love green beans, squash, and corn on the cob. I’m even learning to like fresh tomatoes. Shocking, I know.
One of the problems with corn is it all seems to come on at once and two weeks later it’s over. A summer full of watching and waiting ends so quickly. To savor the sweetness of summer a little longer since we have been married I have always made a few bags of freezer corn. Now our freezer is not very big so it’s just a little treat to get us through the dead of winter. I think we can all agree that when compared to corn on the cob, canned corn may as well be classified as a seperate vegetable.
So today I’m sharing with you another kitchen tip. What to do with all of that corn. You don’t have to be a master chef or as talented as your grandma to preserve fresh produce. I’ll admit canning may not be for everyone, it scares me. Freezer corn is easy to do and can be done in an hour and enjoyed for months to come!
I love the taste of steamed vegetables. I grew up steaming corn and so that is how I do it in this recipe. Because I did 2 dozen ears of corn I had to cook them in several batches. Make sure you have enough water each time before starting the next batch. You also don’t have to cook it to complete doneness either because when you eat the corn you’ll be heating it up again.
I found when you cut the corn off of the cob on average you get just under a cup of corn per ear. I used 2 dozen ears to make 10 freezer bags. In each bag I put 2 cups of corn. That way it is easy to use in a recipe or a perfect portion for my husband and I for dinner. You can choose how to bag your corn however you wish.
Yield: 10 bags (about 2 c servings)
Time: 1 hour
- 24 ears of fresh corn
- large stock pot with lid
- 10 Quart size Freezer Ziplock Bags
- Sharpie Marker
- Bunt pan or cookie sheet for cutting
- long sharp butchers knife or electric knife for cutting corn off of the cob
- Step 1
Husk and wash all ears of corn. Cut off any bad portions of the cob and remove any unwanted fibers. Set corn aside.
Fill stock pot with 2-3″ of hot water. Place on stove and bring to a boil.
Once water has began to boil carefully place corn into the pot. I am able to fit about 10 ears of corn in my pot if I stand them on their ends.
- Step 2
Return water to a boil. Once boiling cover with a lid (or tin foil) to trap in the steam. Turn heat to low. Cook on low for 12-15 minutes or until corn has reached desired doneness.
- Step 3
Allow corn to cool for several minutes before cutting. I use this opportunity to get my next batch cooking.
Once corn is cool place corn over a bunt pan or cookie sheet and cut off the kernels.
For years I have just used a cookie sheet and that works just fine too.
- Step 4
Measure 2 cups of corn into each ziplock bag. I like to label mine with the amount (2 cups) and the date that I made it.
Freeze for up to one year. To use simply bring corn to a boil on the stove, add a little butter and salt, or add the corn to a favorite recipe.
Really every year when I make freezer corn I try and make it last until Christmas. I’ve never had a freezer big enough to do a lot of freezer corn at once so for us it’s more like a treat. Do you have a favorite way you like to use your freezer corn? Share in the comments below.