Freezing corn on the cob
When the corn is picked out of the fields and arrives at the produce stands, I normally buy a bushel. This starts the long and tedious process of husking, washing, and slicing the kernels off the cob.  I blanch the kernels and transfer them to seal-a- meal bags, so I can enjoy fresh picked corn all winter. This process is long and tiring, it can literally take an entire day in the kitchen. This year I decided there must be a better way to process the corn. I needed to find an easier way that sets me free from a day in the kitchen. I came across the idea of freezing the corn, husk, and all after talking with a local farmer. You simply clean up each end, by cutting off a few inches. The major benefit of freezing corn on the cob in the husk is that there’s no need to blanch it first. The thick husks help to prevent freezer burn as well. However, by skipping the blanching process, you’re shortening the shelf life of your frozen corn. It will last only four months in the freezer and those bulky husks will also take up extra freezer space. If you decide to freeze corn on the cob in its husk, I recommend doing so with freshly picked corn for the best results Place up to six ears in your seal-a-meal bag, and seal the ends. By placing the corn in the bag nice and snug, this prevents air pockets and helps the freezing to be uniform. The seal- a- meal corn will keep up to 1 year in the freezer You will want to completely thaw the corn out, prior to cooking, so the husk and silks come off easily. To thaw the corn, you can leave it on the counter for about an hour or in the fridge for a couple hours. Then, you can cook the frozen corn. The other option is to husk the corn, boil (blanch) it in hot water for 2 minutes, transfer the corn cobs to a baking sheet, then place the baking sheet in the freezer. Freeze for just 1 to 2 hours. Once firm, transfer the frozen corn cobs to freezer bags using your seal-a-meal. Label, date, and freeze for up to 6 months This way, you get the best frozen corn on the cob experience!   Enjoy!
Servings: 24 yield(s)
Prep Time: 60 mins
Ingredients
  • 24 ears of fresh corn in the husk
Instructions
  1. Lightly wash the corn to remove any dirt You may remove dried up or brown husk leaves Clean up each end of the fresh corn, by cutting off a few inches.
  2. Place up to 6 ears in your seal a meal bag, and seal the ends. By placing the corn in the bag nice and snug this prevents air pockets and helps the freezing to be uniform. You will want to completely thaw the corn out, prior to cooking, so the husk and silks come off easily. The seal a meal corn will keep up to 1 year in the freezer
Recipe Notes

Knowing how to freeze sweet corn is especially handy if you want to stock up on corn when it’s on sale during the summer, or if you grow it yourself and wind up with more than you can eat fresh off the cob You want the corn silk (the fibers sticking out of the top of the husk) to be brown and sticky. If they’re black or dried out, it’s an old ear of corn. The corn silk should also smell sweet and fragrant. Feel the corn kernels through the husk. Make sure they feel plump and that there aren’t a lot missing. The husk itself should be bright green in color and wrapped tightly around the cob. If the husk is yellowing or super dry, don’t buy it. Blanching prolongs the shelf life of frozen corn as well as preserving the flavor and texture. However, you can freeze raw corn (on or off the cob) without blanching if desired.