In this article we have listed a detailed guide on freezing corn on the cob without blanching which will enhance your kitchen skills.
If you harvest your own cob or buy it on the ear or in dishes like zucchini, corn, and pepper sauté with parmesan or lick-the-plate creamy freshly made corn, there will come a moment after you’ve eaten all you like and want to save the remainder. Freezing corn cob is the most convenient technique to store a large volume of it. It’s also the method I consider it to be the most adaptable – frozen corn creates a fantastic grilled corn salsa, a fresh-tasting sauté with peppers and onions, and a sausage-corn stew.
Corn may be frozen without blanching, but it’s not as straightforward as green beans or snap peas. I’ve discovered that I appreciate corn that has been frozen in three distinct ways:
Is it possible to freeze corn without blanching it?
Yes, you certainly can, and this approach is really simple. If you don’t cultivate your organic corn, I suggest going to a local farmer’s market and purchasing a lot of sweet corn kernels to freeze at home. And while you’re at, prepare your freezer for the winter by freezing green beans and squash.
- This stage is crucial because, first and foremost, acknowledge your gardening abilities because you have harvested a beautiful corn ear.
- We incorporate frozen corn in a variety of dishes, including soups, casseroles, salsas, and more. Imagine being able to freeze this corn and using it in a Thanksgiving dish or a delicious soup on a cold winter night! That will bring joy to your (and my) garden-loving soul!
- Remove the corn from the cob. Remove the leaves and tassels from the corn as much as practicable. There’s no need to clean them.
- In a plate, place the corn. This is the most effective method for keeping your space clean and preventing corn from flying about.
- Cut the kernels from the cob with a knife gently running along each side.
- Continue once all of the cobs are clean and you have a large dish full of corn kernels.
- Break up any larger bits of corn in the container with your hand.
- Fill freezer bags with the mixture. For each bag, I prefer to freeze two cups of corn, which equates to 1 can of corn.
- Unless you don’t have a vacuum sealer, I also use the straw technique to take out all the air to avoid freezer burn. Close the bag nearly fully, insert a straw, draw out the air, extract the straw, and firmly close the packets.
- Mark the packets and place them in the freezer.
What is the best way to cook frozen entire corn cobs?
- A big pot of water should be brought to a boil.
- Place frozen corn ears in a pot of boiling water.
- Boil for 3-5 minutes, or until desired doneness is achieved.
Also Read : HOW TO BUILD A COMMERCIAL CORN ROASTER
How long can I keep frozen corn on the ear in the freezer?
Corn on the cob that has been frozen should last 8 to 12 months in the freezer. The most important thing to keep an eye out for is freezer burn. Prepare the frozen corn on the cob in boiling water on the cooktop or in the microwave when ready – to – eat.
- Stovetop: Take out the frozen corn cobs and put them on the stove. Put the corn in a large saucepan with enough cover with water it. On high heat, boil the water. Then reduce to medium heat, cover, and simmer for 6-8 minutes, or until well cooked.
- Microwave: Unpack the frozen corn cobs and place them in the microwave. Add 1⁄4 cup of hot water to 1-2 ears in a 2-quart microwave-safe pan. Heat on medium for 7-9 minutes, or until well cooked, rotating half along the way.
Other two ways for freezing corn cob:
Make sure your corn is ready before you start freezing it. Before you begin, pluck your corn, regardless of whatever technique you choose. You may also get started right away by grabbing your freezer bags and a permanent pen (to mark the date on the package).
How to Freeze Corn Kernels That Have Been Blanched?
Blanching is a time-honored cooking technique for preserving fresh food for extended periods of time. It also aids in the removal of dirt and maintains the beautiful golden color of your corn.
- Pull the corn silks and shuck the corn.
- Bring a big saucepan of water to a boil.
- Put corn cobs in boiling water for seven minutes (7 minutes for tiny cobs, 9 minutes for medium cobs, and 11 minutes for big cobs) and then instantly into cold water for the same amount of time.
- Take the corn out of the saucepan and blot it dry with tissue paper.
- Remove the corn kernels off the cob and place them in freezer bags.
Use blanched cut corn in the following ways:
- Any veggie salad, such as this fast chopped salad, will do.
- To prepare the black bean and corn salsa, combine the corn and beans with a can of fresh rote, garlic, lemon zest, and spices.
- This frozen corn may be used in any dish that asks for corn, exactly like the unblanched approach, making it quite flexible.
- Cooked corn can also be roasted using the same way.
How to Freeze Corn Kernels That Haven’t Been Blanched?
If you’re curious whether corn can be frozen without being blanched, the answer to that is yes! When freezing kernels of corn, make absolutely sure there’s enough room for the kernels to breath. Corn kernels should be frozen in a single layer.
- Pull the corn silks and shuck the corn.
- Cut the kernels from the corn cob and place them in a dish or container.
- Fill freezer bags halfway with corn kernels and press air out.
- Use a permanent pen to date a sealed freezer bag.
- Put the freezer bag in the freezer
Use unblanched or uncooked cut corn in the following ways:
- Add the chopped onions or jalapenos if preferred, and sauté in a little butter.
- Cook 3-4 slices of bacon until crisp, move to a towel-lined dish to dry, then cook 2 to 3 cups of corn till done, about five min in the hot bacon fat. Season to taste with pepper and salt, then top with crumbled leftover bacon.
- Put to soups and stews, such as this black bean soup, or even any recipe where the corn will simmer with other items, such as this sausage-corn pastry, this bacon-corn tart, or these delectable filled zucchinis.
- It’s been roasted! Simply place it on a prepared sheet pan, frozen, and roast until browned at 400 degrees. Season as desired, or prepare a tasty corn salsa.
When it comes to freezing kernels, here are some pointers I’ve learned:
- Instead of pints or bottles, I use quart-size zipper sachets since I can get a large amount of air out of them in a straw and they stack well in the refrigerator.
- I’ve tried a variety of methods for cutting the kernels off the cobs with the least amount of mess – ordinary cutting boards, tube cake pan approach, special corn cob cutters, and so on. – but I always come back to my reliable over-the-sink cutting board with a drain/hole inside one side. I can put a huge bowl beneath the hole and just slide the kernels into dish as I cut, and most of the waste is kept because it’s over the sink.
Since our family enjoys corn in so many various ways, I store the season’s fresh corn in each of these methods – one approach is just not enough for corn. It’s helpful to have the alternatives, however, particularly if you’re concerned about the time or have a lot of produce to freeze at once, which is common when you cultivate your own or discover a good bargain at a farmer’s market.