If you have ever grown your own produce you know that there is a huge difference in taste between homegrown fruits and vegetables and those purchased from a store. This is especially relevant to fresh sweet corn. Therefore, in today’s post, we’ll show you How to Freeze Fresh Sweet Corn.
As I have mentioned before in several previous posts, I grew up on a farm. Every spring my Mom would plant a garden. Actually, she had 3 gardens. Each garden was on the same farm but in different spots. In one garden she grew tomatoes, onions, lettuce, spinach, asparagus, peas, green beans, okra, cabbage, broccoli, and radishes. In another garden plot she planted potatoes, sweet potatoes, and some herbs and in another, she planted rows of fresh sweet corn, squash, watermelon, and cantaloupe. Now that I am older I am so very grateful that she taught me so much about gardening… and now that my Mom is older she has limited her planting to just one small garden.
One of our favorite things out of the garden has always been and still is, sweet corn. Sweet, juicy, delicious sweet corn. There’s nothing like picking an ear off of the stalk, shucking and cooking it, slathering creamy sweet butter and salt all over it and devouring the whole thing. (I am drooling just talking about it!)
Through the years my Mom has tried planting a variety of different types of corn but she told me that her all-time favorite is a brand called Bodacious. This particular brand of corn is sweet, flavorful and exceptionally tender. It also has excellent disease resistance and matures 75 days from planting.
Ears of corn mature differently. Therefore at harvest-time, we pick the corn every other day or sometimes every third day. In the spring my Mom also stages her planting of sweet corn. Consequently, some of the corn matures one week, then a couple of weeks later the second planting of corn matures. This helps greatly at harvest-time and spreads out our workload. Plus this also provides us with fresh sweet corn to eat over a period of weeks.
Once the corn is picked we pile it up in the yard and remove the husk from the ears. We place the ears of corn in large containers and take it home. It is simple to freeze fresh sweet corn.
Cutting the corn off of the cob isn’t hard but it does take some time and can be a little messy.
Next, we prepare to blanch the corn. Blanching simply means to scald the corn in boiling water for a short time, then plunge it into cold water to cool it off quickly. This process cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also softens the vegetables and makes them easier to pack. Plus it also allows you to keep them for an extended period of time.
It is not advised to try to blanch your vegetables in a microwave because this process will destroy nutrients in your vegetables. This may lead to off-flavors and loss of texture and color.
When the corn has cooled completely, we fill our freezer containers, making sure to leave about 1 inch from the top of the container. As the corn freezes, it will expand. If we do not leave this extra space the lids will ‘pop’ off.
We always date our containers so that we know when we fixed the corn. It is best to use the corn within one year but it will keep well for longer if you keep it frozen solid.
This whole process takes a little time and some effort but it is well worth it. Whenever we eat some of this corn in the middle of the cold winter months we always remark at how much it tastes just like fresh corn on the cob. It is also great in vegetable soup, casserole, cornbread, corn pudding, sweet corn tamale cakes, or just plain cooked corn.
What is your favorite corn recipe?
Have fun and I hope you love this recipe as much as our family does.
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