Ingredients:

  • 6-8 ears of fresh corn on the cob, husks and silk removed
  • Approximately 8 quarts / 7.5 liters of water
  • Optional: 1 tablespoon salt
  • Ice water bath
  • Freezer-safe bags or containers

Instructions:

  1. Husk the corn, removing all silk. Trim the ends if desired.
  2. Bring a large pot of water to a rolling boil. Add salt if using.
  3. Carefully lower the corn into the boiling water.
  4. Blanch for 4-6 minutes, depending on size. Smaller ears 4 minutes, larger ones 6.
  5. Remove corn and immediately plunge into the ice water bath to stop the cooking process.
  6. Let the corn cool completely in the ice bath (about 15-30 minutes). This is crucial for preventing freezer burn.
  7. Remove corn from the ice bath and pat completely dry with paper towels. Excess moisture leads to ice crystals.
  8. Place the corn in freezer-safe bags or containers. Remove as much air as possible. For bags, press out the air or use a vacuum sealer.
  9. Lay the bags flat in the freezer to promote even freezing and efficient storage. Follow these steps for freezing corn on the cob.