A straightforward blanch-and-freeze method that preserves sweet corn’s flavor and texture for long-term freezer storage.
Ingredients
6 ears of corn
4+ quarts water
Directions
- Blanch 6 ears of corn at a time in 4 quarts rapidly boiling water for 4 minutes; plunge into cold water to cool for 4 minutes.
- Cut corn from cobs.
- Fill freezer bags with cut corn, shaking to pack lightly and pressing out excess air. Freeze up to 10 months.
