How to freeze sweet corn

All this talk of freezing corn on my facebook feed is making me wish we had a sweet corn patch this year. Then my cousin even talked about freezing corn with our grandmother’s recipe yesterday. And nothing triggers a memory of grandma like the sweet nectar of sweet corn.
When I first moved to Indiana, I helped my husband’s family freeze sweet corn. I was thrown completely off by the blanching of cob after cob of sweet corn and the cutting of kernels from hot cobs. It seemed crazy. And it was definitely not the way grandma did it. So, here is how to freeze sweet corn the cool way.
ears of sweet cornSo, the way my family has froze sweet corn is cooler on the fingers. You start by cutting all the corn raw off the cob.
How to freeze sweet cornSo, at this point my grandma would blanch the corn. However, my mom discovered a cooler way that successful preserves the corn as well. Once it is cut, put into freezer quart bags. Try to measure how much you are putting in. I usually do small bags of 2 cups (equivalent to a can of corn) or 3 cups.bags of sweet cornThe key is in the brine. A brine is one of my favorite things. I use meat brines all the time.

The brine for freezer corn is a 1 cup water to 2 teaspoons of of sugar to 1 teaspoon of salt. The corn to brine solution should be 2 cups of corn to 1/3-1/2 cup of brine. So, if you have around 10 cups of corn or five bags of sweet corn I would make a brine with 3 cups of water, 6 teaspoons of sugars, and 3 teaspoons of salt. To make the brine, heat the water, sugar and salt until all sugar and salt is dissolved.

heating sweet corn brine

Depending on the amount of corn in each bag do a 4 corn to 1 brine ration. Like I said before I would do 1/3-1/2 cup of brine to two cups of corn. Add the brine into bags. Seal. Freeze. Enjoy all winter long.

How to freeze sweet corn

How to freeze sweet corn

A quick and cool way to freeze sweet corn on a hot summer day.

Ingredients

  • 10 cups of sweet corn, cut off the cob
  • 3 cups of water
  • 6 teaspoons of sugar
  • 3 teaspoons of salt

Instructions

  1. Place two cups of corn in quart sized freezer bags.
  2. Heat water and add salt and sugar. When salt and sugar are dissolved, remove from the heat.
  3. Pour 1/2 cup of brine in each bag of corn.

Notes

To alter amounts, brine solution is 1 cup water to 2 tsp sugar to 1 tsp salt. The corn to brine ratio is 4 parts corn to 1 part brine.

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Comments

  1. Lynn says

    I’m getting prepared to do this. I’ve done other methods of freezing corn, but just hate all the steam and hot water and work! So this method interests me and I’m going to do it. When I use the first bag in a few months, I’ll know how well it turns out! Thanks for sharing a method that makes sense and is do-able. I’ll let you know how it goes.

  2. Dana says

    I just found you via Pinterest. And, please forgive me, but I’m extremely new to gardening and the subsequent storage of everything I’m growing. My question is: when do you cook the corn? Do you cook it right when you are ready to use it? I use sweet corn mostly for making fresh corn salsa, so I want the corn to be crisp and cold. So would I need to cook it? Or would the brine take care of that?

    • Leah says

      You have a legit question. You have two options. You can cook the corn in the brine prior to freezing post cutting it off the cob. This is how my grandma would do it. Or cook it when you get it out of the freezer. If you are using it in a salsa, the corn wouldn’t have to be cooked either. When I have fresh ears of corn I don’t cook the corn when I use it in salsa. Does this help?

      • Dana says

        Yes! Thank you! I was thinking that I wouldn’t have to cook it, but doubting myself because I’ve never used fresh corn like this. I cut up 6 ears yesterday (4 cups worth) and froze them in the brine. I can’t wait to pull out one of those bags the next time I use corn!

        I’ve also ventured around your website some. I just wanted to say thank you for being such a great ag-vocate and sharing your lifestyle. I am from a very small farm in central Illinois, grew up in 4-H and now work in the ag industry. I love seeing others helping share a positive light on a lifestyle and industry often misunderstood!

Trackbacks

  1. […] and 1 quart of tomato juice that we made from our tomatoes last weekend. I also added 2 cups of frozen sweet corn from our garden. (Just toss it in there in a frozen block. Check back in about an hour and it will […]

  2. […] **PRO TIP #2 – You don’t need to use fresh sweet corn, if you can’t find it right now! Frozen or canned works just as well (use about 3 cups of frozen or two cans). I used last year’s sweet corn that I had stashed in our freezer! […]

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