Date: March 1989 (Revised April 1995)
Source: NDSU Extension Service Nutrition Specialists
To freeze cut corn (whole kernel or cream style), select ears ready for table use. Remove husks and stalk. Discard any immature ears (undersized kernels with watery milk), and over mature ears (relatively tough kernels with thick milk).
Wash ears thoroughly. Before cutting corn from the cob, blanch cobs for 4 minutes. It's easiest to work with a few ears at a time.
Chill quickly in ice cold water and drain. Cut kernels from the cob, enough for one container at a time. Package in airtight containers and freeze immediately.
To freeze whole kernel corn, cut kernels from the cob at two-thirds the depth of kernels.
To freeze cream style corn, cut kernels from the cob at one-half the kernel depth. Reverse knife and scrape to remove juice and hearts of kernels.
To freeze corn on the cob, select ears as for cut corn. Trim ends and sort cobs into small, medium and large. Wash thoroughly. Blanch in boiling water; small ears for seven minutes; medium ears for nine minutes; and large ears for 11 minutes. Chill quickly and thoroughly in ice cold water. Drain well and package each ear individually in freezer foil or freezer wrap.
Then package two or three ears together in heavy-duty freezer foil. If any steam forms, you did not chill them completely. It takes two or three times as long to chill than it does to heat. Do not let corn soak in water. Use frozen corn on the cob within three months for best taste.
To freeze precooked corn, cut and scrape the corn from the cob without blanching. Put a little water in a saucepan, add cut corn and seasoning. Cook over low heat and stir constantly for about 10 minutes or until it thickens. Prepare only enough for one quart at a time. It is hard to properly process more than this. Set pan in ice cold water. Stir often to chill fast. Package in airtight containers and freeze immediately.
If you have further questions, contact your county office of the NDSU Extension Service.
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