|Lagniappe: How to Freeze Corn|
Recipe Type: Side Dish
This method works beautifully, providing frozen corn kernels that will last for many months in the freezer. Plan to process at least a dozen ears at a time.
- Fill a large pot with water and bring to a rolling boil.
- Remove all the outer leaves and the silk from the corn, just as you would for regular corn on the cob.
- Drop two ears of corn into the boiling water at a time; allow the water to come back to the boil and blanch for one minute. Remove the corn from the water and allow to cool. Repeat with all of the other ears of corn.
- When the corn is cool, find a large bowl and a sharp knife. Cut the kernels off the cobs into the bowl, and break up the clumps of kernels with your hands. You can then place into a freezer bag and put into the freezer. It’s a good idea to bag a known quantity (such as four ears of corn) each time so that when you use the corn later you know exactly how much you have in the bag.