To freeze corn on the cob properly and maintain its freshness, texture, and taste, follow these steps:
- Shuck the corn:
- Remove the husk and silk from the corn cob.
- A simple hack is to cut off ½ inch from the root end, then hold the top of the cob, twist and pull the corn to slide it free from the husk.
- Blanch the corn:
- Bring a large pot of water to a boil.
- Fully submerge the corn and boil it for about 4 minutes with the lid on.
- Blanching helps preserve the corn's color, texture, and nutrients and stops enzyme activity.
- Cool and dry:
- Immediately plunge the corn into an ice water bath to stop cooking.
- Leave for about 10 minutes or until fully cooled.
- Dry thoroughly with towels to avoid ice crystals in the freezer.
- Freeze:
- Arrange the blanched and dried corn on a freezer-safe tray so the cobs do not touch.
- Flash freeze until solid (a few hours or overnight).
- Transfer the solid cobs to freezer bags or wrap them tightly in plastic wrap, removing as much air as possible.
- Label with the date and store in the freezer.
Frozen corn on the cob can be stored for 8-12 months at 0°F (-18°C). To thaw, transfer to the fridge overnight and reheat by boiling or oven-roasting until heated through.
This method ensures the best preservation of the corn's flavor and texture.
