Ingredients:

  • Fresh Corn on the Cob, as many ears as desired
  • Water, enough to submerge the corn
  • Optional: Sugar (½ tsp per quart of water)

Instructions:

  1. Shuck the corn, removing husks and silk. Cut off any discolored ends with a sharp knife.
  2. Bring a large pot of water to a rolling boil. Optionally, add sugar to the water.
  3. Submerge corn in boiling water. Blanch small ears (6-8 minutes), medium ears (8-10 minutes), large ears (10-12 minutes).
  4. Immediately transfer the blanched corn to an ice water bath.
  5. Let the corn cool completely in the ice water to stop the cooking process (about the same time as blanching).
  6. Remove corn from the ice water and pat completely dry with kitchen towels.
  7. Lay the corn on a baking sheet lined with parchment paper, making sure the ears don't touch. Freeze for at least 4 hours, or until solid.
  8. Transfer the frozen corn to freezer bags or vacuum-seal for optimal storage. Remove as much air as possible.
  9. Label each bag with the date and contents (e.g., Corn on the Cob, August 2024).
  10. Store in the freezer for up to 8-12 months.