Instead of trying to eat your way through the corn crop in a couple short weeks, enjoy some now and freeze the rest for later. It’s remarkably easy to make your own frozen corn kernels for use in the winter months. Here’s how we recommend you do it:
- Start by removing the husk and silk. Wash and trim the cobs.
- Prepare a large bowl of ice water. Use plenty of ice cubes to keep it nice and chilly.
- Boil a large pot of water. Add the cobs of corn and cook for four minutes.
- Quickly and carefully remove the cobs of corn from the pot of boiling water, and transfer them into the large bowl of ice water. Let them chill for several minutes until completely cooled.
- Using a knife, cut the kernels off the cob as close to the cob as possible.
- To quickly freeze the corn, lay the kernels out in a single layer on a parchment-paper-lined baking sheet and pop it into the freezer until the kernels are frozen.
- Quickly package the kernels in freezer bags and put them into the freezer immediately. It may be helpful to measure the corn into portions before freezing it, so you know how much corn is in each bag. Write the quantity and date packaged on the side of the freezer bag to save you time and guesswork later. You should use the corn up within one year of freezing.
Frozen kernel corn is great as an ingredient in chowders, chili, muffins, fritters, salads, casseroles and side dishes. To showcase the corn’s natural flavour, simply reheat it and serve on its own as a side, tossed with some butter, salt and freshly cracked pepper.