Corn day is a big day for our family. We love to have homegrown sweet corn frozen in our freezer to enjoy all year long. Not only is corn one of my husband’s favorite foods, our children love sweet corn too. They each ate 2 to 3 bowls while we were processing it today!
We do things a bit different when we freeze our sweet corn. So I felt I needed to share this here so you can see our process and also see some tricks and shortcuts we use!
First, we do not cook our ears of corn before we cut it off. Nope! We save a step and cut the corn off the cob first while “raw” and then we cook just the kernels in a large pot with water and sugar (see recipe below.) This is life changing as you do not need to boil the cobs first, it also saves the amount of large pots you need to cook the corn.
The second secret, is one my husband used his inventive mind for. He uses a drill with a lag bolt (he made ours with a 5/16″ lag bolt with a nut but here is one I found on Amazon) and a corn cutter (we love this Norpro one, heavy duty and lasts) to get the corn off the cob. He can cut off a cob in a matter of 10 seconds or less. This saves us a tremendous amount of time and it cut the cob clean off! I am thankful for his inventive mind. He saw this on YouTube years ago and made it work!
Our full recipe is below but before you get started I suggest you carve out a whole day to do this as you need to pick the corn, shuck/husk it, de-silk it and cut if off the cob! And there is tons of dishes to be done too. I keep this simple by using large steamer pans for collecting the ears of corn but also for cooling my corn.
Clayton and I picked our corn and had 14 batches of this recipes done in 4 to 5 hours but we really move and have a good system. You may be tired at the end of the day, but when you pull a bag of corn out of the freezer you are thankful for all that hard work during the summer!
Do you have questions? Leave them below in the comments!
Freezing Sweet Corn 101
Ingredients
16 cups (1 gallon/4 quarts) sweet corn, fresh cut off the cob
2 cups water
1/4 cup sugar
Directions
- Add the corn, water and sugar to a large stockpot.
- Cook until it comes to a boil, approximately 8 to 10 minutes. Continue to stir the cook frequently so it does not scorch in the pot.
- Transfer corn to a large baking dish and spread out to allow corn to cool completely.
- Once cool, bag into freezer bags and freeze.
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