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The term used to preserve corn is called “blanching”. Blanching is the process of scalding a vegetable and immediately putting it in ice water. By putting it in water it stops the cooking process, but also keeps the vegetable fresher for longer.
First thing you’ll want to do to is shuck and silk the corn. I use a brush to silk. Now when I was a little girl I distinctively remember sitting outside with my papa shucking and silking. I think I played with the worms more than anything, but the memories are unforgettable. So when we were shucking corn I had my little boy out there with me, and what do you know? He was playing with worms more than working 🙂 It’s okay though. Hopefully these are memories he’ll grow up to tell his kids.
Anyways – after the corn is silked and shucked you’ll want to wash them very well. After cleaning put them in a boiling pot and start the boiling process. I had about 15-20 corn cobs in a stockpot full of water. I blanched them for 9 minutes. Start the timer AFTER the corn starts boiling.
While the corn is boiling, fill the kitchen sink full of cold water and add ice.
That’s it! Then fill your freezer bags full of corn and store away! I like to put a date on my bags because if I put up any more, I know which bags to use first. Freezing corn is not a difficult process, and the result is yummy tasting corn!
