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The Farm is still high on energy as we all wrap things up so we can escape to the lake for a few days before my sister and family head back to their home in Virginia. On the agenda this week was freezing (preserving) sweet corn for my sister, mom, grandma, and myself! The corn was at its peak.

There are many different ways to freeze sweet corn but we think we have perfected the process to a fine science. Since preserving corn is a bit of a mess, once you start, you may as well do as much as you can, especially if you have plenty of help. It’s no secret that many hands make for light work.

We start by harvesting the corn, usually in the early hours of the day for cooler weather, and immediately husk the corn and take off as much of the silk as possible. You do not want to leave corn in the husk for too long or many of the sweet flavors will be absorbed into the cob. Cut off any abrasions or bad spots on the corn. If you are not used to handling sweet corn, there are two easy ways to tell if the corn is ready. If the kernels are dented, the corn is over-ready. On the other hand, if your fingernail pokes the kernel and the juice releases quickly, it is at its prime time to eat and preserve.

After cleaning, always wash the corn and remove any more silk that may be on the corn. During this time, large pots of water should be brought to a boil so you can start cooking the corn as soon as it is cleaned. Place the corn in boiling water and bring back to a boil for five minutes.

Remove the corn from the cooker and cool immediately in ice water. This cooling process will take a while; you want the center of the cob to be cold before you start cutting off the corn or it will not keep well in the freezer during the year. Make sure to have a lot of ice ready to use.

Once cold, start cutting off the corn. We have found no easier way to remove the corn from the cob than by using the old-fashioned method of cutting with a sharp knife. It may take you a few ears to feel how deep to cut, but you will learn quickly.

Place the cut corn in freezer bags or reusable boxes. Label and freeze!

I have found that one five-gallon bucket of unhusked corn will yield close to seven pints of corn for the freezer. This corn will be the envy of anyone you share it with. It is immeasurably superior to the store-bought variety and is absolutely delicious!

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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11 Comments

  1. You are so right about two things. 1) It is best to have lots of help when freezing corn and to do it all at one time. 2) There is nothing in the grocery store like home-frozen corn. It tastes like summer-in-your-mouth on those cold winter nights!

  2. Hi Kaleb,

    I love watching your videos and love your high energy! I am wondering if you could prepare the corn and then instead of cutting it off the cob, would it freeze and taste delicious left on the cob?

  3. Kaleb,
    I really enjoy watching your videos. I watch daily. Your energy in infectious. Praying for you little buddy Kip.

    JD.

  4. I meant to ask whether you have recipes for Pickled Okra. I have made 2 of your pickled beets and we love both. The one that includes the rosemary is our favorite. Thank you.

  5. I have found it when processing corn for freezing, we do as you have suggested in your recipe. However using a bundt cake pan to set the ear on and then use an electric knife to slice the kernels makes the process go much quicker. The ear stands up great on that center Post of the pan and you can slice right down with the electric knife and all of the kernels Fall away into the main part of the pan

  6. Hello , Love your videos. I was wondering if you can do one on pickled corn ? My Granddaughter loves pickles and corn…lol. Thank you so much. God Bless and happy Easter.