Freezing Corn

Summer has begun with hot temperatures in most of the country.  Here in the South is no exception.  We were nice and cool this morning, but by Saturday we will be around 100 degrees.  On occasion while I was growing up, we would have 3-5 days in a row with temps hovering around 100, but we’ve not seen it for quite a while. And even though we had almost 2 inches of rain fall on Sunday evening, we are still about 6 inches below the norm for the year.  At least we are not having fires like Colorado is having now.  Many prayers are being prayed for the people there.

All this warm air after Sunday’s rain is making the few garden plants that I have grow and produce like crazy!  We have a few tomatoes approaching the ready-to-pick stage; butternut squash growing visibly each day; and red bell peppers growing fast.  I even picked our very first green bell pepper the other day!

Growing sweet corn was always one of my mother’s favorite gardening activities.  She would plant 6 or 7 long rows of corn (or even more!) and tenderly care for it as it grew and produced.  I remember one summer when we harvested corn by the wheel barrows-full!  We ate it at every supper, froze it both on and off the cob, and sold or gave it away.  Unfortunately, my attempts at growing sweet corn never produced such crops like Mom’s did!  When one of our local grocery stores had corn on sale last week at the great price of 5 for $1, I knew I had to get extra.  We ate quite a few ears of the deliciously sweet corn and then I froze the rest.  I relied on my memory of helping Mom when I was younger, but double checked myself using my Fannie Farmer cookbook.  I did indeed remember the process!


Fill a large cooking pot with water and bring to a boil.  While waiting, remove the husks and silk threads from the corn.  Wash the ears. Once the water is boiling, slowly drop the ears of corn into the water. Try to keep the water boiling.  When you have filled the pot with as many ears of corn as possible and the water is back to boiling, set the timer for 6 minutes.

While the corn is blanching, fill the sink with cold water and add ice cubes.  When the blanching time is over, quickly drop the ears of corn (using kitchen tongs) into the ice water.  Keep the corn in the ice water for 6-8 minutes.  Remove the corn and set on a towel to drain.  Place corn in freezer bags, label, and freeze until ready to use.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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