Blanching or boiling for a short period is a key step before freezing vegetables. Blanching inhibits the action of enzymes within vegetables that are associated with the depletion of texture, flavor, color and vitamins. If you have extra corn that you want to store, freezing is an option. You can use your microwave to blanch the corn but this method may lead to off-flavor, loss of color, texture and reduced quality, according to the University of Georgia Cooperative Extension Service.
Step 1
Remove the husk and silk from the corn.
Step 2
Run each ear of corn under cold water to wash it.
Step 3
Measure 3 tbsp. of water into a microwaveable dish. Place ears of corn in the dish in one layer and microwave on high for 4 minutes. To freeze the corn on the cob, blanch 7 minutes for small ears, 9 minutes for medium ears and 11 minutes for large ears. If you have more corn to blanch, repeat the process.
Step 4
Immerse the corn in a pan of cold water to cool it. Add ice as needed to keep the water cold as you immerse more ears.
Step 5
Hold an ear of corn upright on a cutting board. Gently slide a sharp knife down the ear of corn, approximately 2/3 the depth of the kernels, to store whole kernels. Do not scrape the cob. For cream-style corn, cut the kernel at half its depth and remove the corn off the cob using the back of the knife. This allows you to get to the juice within the kernels.
Step 6
Place kernels in freezer containers to within 1/2 inch of the lid. Seal tightly and label with "corn" and the date. For corn on the cob, wrap each ear in plastic wrap and place wrapped ears in freezer bags. Label and date the bags. Corn will last eight to 12 months in the freezer.
Things You'll Need
- Microwaveable dish
- Large pan
- Sharp knife
- Cutting board
- Freezer containers
- Plastic wrap
- Freezer bags
Member Comments