Freezing corn in four styles

Yield: 1 servings

Measure Ingredient
2 pounds To 2-1/2 lb; in husks
2 pounds To 2-1/2 lb; in husks
2 pounds To 2-1/2 lb; in husks
1 each Ear of corn makes 1 ear Makes 1 pint Makes 1 pint Makes 1 pint

WHOLE KERNEL CORN

CREAM STYLE CORN

PRECOOKED CORN

CORN ON THE COB

WHOLE KERNEL CORN 1. Choose well developed ears with plump, tender kernels and thin, sweet milk. Press a kernel with a thumbnail to check the milk. Corn must be fresh to freeze.

2. Husk, remove the silk, and trim the ends. Sort by size.

3. Blanch small ears (1-½ inches or less in diameter) 1 minute; medium ears (2 inches or in diameter) 8 minutes; large ears (more than 2 inches in diameter) 10 minutes. Cool; drain well.

4. Cut kernels from the cob at ⅔ the depth of the kernel.

5. Tray freeze or pack in containers, leaving ¼ inch head space.

Seal, label, and freeze.

6. Cook frozen corn 3 to 4 minutes.

CREAM STYLE CORN 1. Prepare as for whole kernel corn, but cut the kernels from the cob at ½ the depth of the kernel. Then scrape the cob with the back of a knife to remove the milk and heart of the kernel.

2. Pack with liquid in containers as for whole kernel corn. Seal, label, and freeze.

3. Cook as for whole kernel corn.

PRECOOKED CORN 1. Choose, husk, and sort corn. Don't blanch.

2. Cut corn from cob as for cream style corn.

3. Heat corn with about ¼ cup water for each pint of corn over low heat, stirring frequently, just until thick.

4. Pour hot corn into another pan and set pan into ice water to cool. Stir frequently to hurry cooling.

5. Pack in containers, leaving ¼ inch head space. Seal, label, and freeze.

6. Cook just until heated to serving temperature. Note: Don't cook more than 3 quarts of corn at one time.

CORN ON THE COB 1. Choose corn and prepare as for whole kernel corn.

2. Blanch small ears (1-½ inches or less in diameter) 6 minutes; medium ears (2 inches in diameter) 8 minutes; large ears (more than 2 inches) 10 minutes. Cool thoroughly; drain well.

3. Pack in containers or wrap ears individually or in family size amounts in freezer paper, plastic wrap, or foil, then in plastic freezer bags. Seal, label, and freeze.

4. Thaw frozen corn on the cob before cooking, then cook about 4 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-29-95

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