Preparation
- Husk and trim the ears, remove silks and wash.
- Prepare ice bath for cooling blanched corn.
Corn-on-the-cob
- Water blanch 1 minute.
- Cool in ice water promptly and completely to prevent a “cobby” taste.
- Drain and package.
- Seal and freeze.
Whole Kernel Corn
- Water blanch 1 minute.
- Cool promptly, drain and cut from cob.
- Package, leaving ½-inch headspace.
- Seal and freeze.
Frozen corn is best used within 9 months of freezing.