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Freezing Corn on the Cob

Recipe Introduction


I have just tried this for the first time this summer. We ate one batch 2 weeks after I froze it. It was good. If it turns out that it doesn't taste good when we eat it this winter, I will delete this. Otherwise wait for an update.





List of Ingredients



• Corn on the Cob (the fresher the better)
  






Instructions



1. Bring water to boil.
   
   
2. Submerge several ears of corn in boiling water.
   
   
3. Blanch corn ears 1 1/2-inches in diameter 6 minutes; 2-inches in diameter 8 minutes, and larger ears 10 minutes. (No, I did not measure my corn!)
   
   
4. Remove corn from boiling water and immediately submerge in cold water to cool.
   
   
5. Allow corn to remain in cold water for the same amount of time used for blanching.
   
   
6. Drain and dry.
   
   
7. Wrap ears individually in freezer wrap. Pack ears into plastic freezer bags, removing as much air as possible.
   
   
8. Seal and freeze.
   
   






Final Comments


I just placed the frozen ears in boiling water and cooked them a few extra minutes.


RECIPE CONTINUES

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