Monday, August 6, 2012
This week I figured I'd freeze it. I resolved this year to not have rotting vegetables in my fridge--I was pretty good about it last year, and wanted to be even better about it this year. I also knew that I wouldn't be able to eat the corn this week, so I figured I'd freeze it.
It was pretty easy. I shucked the corn, I cleaned off the silk, and blanched it in boiling water for four minutes. I took them out and put them in ice water, sliced the kernels from the ears with a very sharp knife, and put the kernels in a freezer bag. I got out as much air as I could from the freezer bag, sealed it and put it in the freezer.
Now, sweet corn is a little different from regular corn. The kernels are lighter colored, and they are, as the name attests, quite sweet. I read that canning it will result in slightly discolored corn (though it will taste fine). I'm not sure if freezing it will do the same thing, but it can't hurt to try it.