🌽 1. Freeze Corn at Peak Freshness
Freezing is the best way to preserve the taste and texture of fresh summer corn. Here’s how:
Option A: Freeze Whole Cobs
Choose fresh ears – preferably same-day picked.
Husk and clean the corn thoroughly.
Blanch in boiling water for 4 minutes.
Cool quickly in an ice bath (about 4 minutes).
Dry completely with towels.
Wrap each cob tightly in plastic wrap or foil.
Place in freezer bags or vacuum-seal. Remove as much air as possible.
Label and freeze. Best used within 8–12 months.
Option B: Freeze Kernels Only
Blanch cobs for 4 minutes, cool in an ice bath.
Cut off kernels using a sharp knife.
Spread kernels on a baking sheet in a single layer; freeze until solid.
Transfer to freezer bags, press out the air, seal, and label.
Bonus: Frozen kernels can be tossed into soups, stir-fries, or sautés directly — no thawing needed.
🫙 2. Preserve Corn by Canning (Advanced)
Pressure canning corn kernels is a longer-term storage method. Note: Corn is low-acid, so you must use a pressure canner, not a water bath.
Cut fresh kernels from blanched cobs.
ADVERTISEMENT
