I've been busy freezing sweet corn! I've already put almost 20 bags in the freezer for us to enjoy all winter long. Who doesn't love that sweet taste of summer in the cold winter months? We love it for eating, stirred into soups, and mixed in casseroles. This no-cook method is super easy and doesn't use any fancy gadgets. I've been using this method for freezing sweet corn for many years now.
Here is what you need:
16 cups corn (this can be anywhere from 2-3 dozen, depending on the size of the ears and kernels)
4 cups water
1/4 cup canning salt
3/4 cup sugar
1. Prepare your space. Here are some tips:
- I lay down an old sheet on the floor to help make clean up easier. When I'm done, I pick it up, shake it off outside, and toss it in the wash!
- A bath towel on the counter works great to set all your washed corn on.
- I use my glass pyrex measuring cups to help me measure the water and corn.
- A large pan is great for cutting the corn into. The sides of the pan catch most of the corn that wants to bounce around and fly across the counter. I have an 11x15 pan with two inch sides that I love for this.
- You will need a large bowl for mixing the corn with the brine.
- A large tub is handy for collecting all the cobs after you have cut the kernels off.
2. Husk and wash the corn. Try to get all the silk off that you possibly can. I do this by hand. I've tried different types of brushes that are designed specifically for removing silk, but haven't found one that I love. I've also noticed that some of the brushes can scratch the kernels. If you have one you love, let me know so I can try it.
3. Prepare your brine. In a bowl, measure 4 cups water, 1/4 cup canning salt, and 3/4 sugar. Stir until the salt and sugar dissolve. I usually take breaks from cutting kernels off the cob to stir.
4. Cut the kernels off the cob. Many people prefer to use an electric knife for this, I prefer to cut with some man power.
5. Mix the corn and the brine together. Make sure the salt and sugar are fully dissolved before mixing together. I also like to add some extra water at this point, just to make sure that there is enough brine, especially if you have a little over the 16 cups of corn. I just add enough until the water is almost even with the corn. (I forgot to take pics at this point, which bothers me because I wanted to show you what it looked like. Ugh.)
6. Scoop your corn into freezer bags. I like to use a 1 cup measuring cup and scoop out two cups per quart freezer bag because that is about how much my family will eat. It's also the amount I need for soups and casseroles that I make. I know people who fill the quart bags completely full. It's really a preference as to how full you fill the bags. When closing the bag make sure to force as much air out as you can. Be sure to write the date on the bag. (Again, forgot to take pics. I was watching reruns of Fixer Upper while freezing corn, so I'll blame my forgetfulness on being distracted by Chip and Joanna.)
7. Freeze your corn. I lay the bags down in the freezer so that the bags freeze flat and skinny. I also spread them out so they freeze faster. You can see in the pics how I have them spread out. Once they are frozen, I stack the bags. I would use the corn up within 9 months.
8. When you are ready to eat your corn, thaw it out and drain the brine from the corn. Warm the corn on the stove over medium heat with some butter until it is heated through and the butter is melted. Add your choice of seasonings to taste.
This method of freezing sweet corn really can't be much easier, you just need the time. Try it! You'll thank me later. :)
