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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bags with 4 servings per bag 1027g Recipe makes 6 bags with 4 servings per bag) |
||
| Calories 503 | ||
| Calories from Fat 164 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.3g | 28% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 527mg | 21% | |
| Potassium 1107mg | 31% | |
| Total Carbohydrate 88.1g | 29% | |
| Dietary Fiber 10.5g | 42% | |
| Sugars 14.2g | ||
| Protein 12.5g | 24% | |
How to Freeze Fresh Corn
By: Dawnab
Sep 6, 2007
I developed this way to freeze corn when other methods came out watery, mushy or tasteless. The butter puts a seal around the kernels the lets it keep crunch and the flavor in. I do about 2-3 batches per year and it keeps me through to next season. Number of ears will vary depending on size.
6 bags with 4 servings per bag
Ingredients
- 18 ears fresh corn on the cob
- 1/2 cup butter, melted
- 4 quarts water
- 1 teaspoon salt
- 6 ziploc bags
Directions
1
Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.2
Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery).3
Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut.4
Pour butter over kernels and mix well (this gives each kernel its own seal).5
Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.6
Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.7
Corn will be good for up to a year, to use, defrost in the microwave and serve.
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Featured Reviews for This Recipe
From: Heather Reynolds in Virginia
On Sep 9, 2008
I put up 20 dozen ears of silver queen white corn last month and followed the directions exactly (without the salt) and let me tell you!! Its fantastic!! I just pull a zipock freezer bag out of the freezer, break it up into a bowl and microwave for a couple of minutes. The corn is just as good as the day i froze it. Crisp and super sweet. I am thinking i might need to go and get about 10 or so more dozen because this wont last in our house. My dad keeps sneaking up here and getting a quart size bag every week. I will NEVER do corn any other way EVER!! As far as i am concerned there is no other way but this way. I cant thank you enough for this recipe especially when it gets to be winter and i can pull a little but of summer out of the freezer. This is the best recipe i have ever used from Zaar!!
From: Diana #2
On Aug 21, 2008
This is only a partial rating for now. I put the corn up yesterday, and it was very easy. I blanced the cobs using the 'dishwasher' method as mentioned by Nana Chickens. I've only ever frozen corn on the cob, so this was new for me. I had 19 cobs of 'Valley Super Sweet' and ended up with 8 bags containing 2 cups each. I'll come back later when we actually eat it. Thanks Dawnab.
From: Nana Chickens
On Aug 18, 2008
Thank you so much for posting this technique. We are having a very good year for the corn and method produced wonderful corn. The only change is that when I measure out I put the corn into containers and freeze, then pop out and use the vacuum food saver. LOL, I just read a method of using the dishwasher for blanching and I'm going to try that, mix with your butter ratio and there you go, fast, easy, not much clean up and delicious!
From: Montana Heart Song
On Sep 7, 2007
Wow! I just tried this, great! Now I will pop in the freezer and be able to taste the flavor and hopefully the crunch. There is also no mess with these instructions, cleanup is minimal.
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