Do you love corn on the cob as much as me? Because I really, REALLY love it. In fact, after eating it all summer, I’m always so disappointed to go back to eating store-bought frozen corn in the fall. So… this year, my family and I made freezer corn from their farm-grown sweet corn. It took us a couple hours and several hundred ears of corn, but we ended up with about 60 quarts of corn! Here’s how we did it:
Step 1: Pick corn (or buy from a local farmer!) We didn’t count but probably had about 500-600 ears of corn. Some were a bit small but we didn’t think we’d up to another day of making freezer corn so we grabbed as much as we could.
Step 2: Husk it all… remove the silk and any blights, bugs, or nasty bits. My family gardens organically so we did have to cut off a few rotten ends. But it’s worth it to me to know that our corn is chemical-free.
Step 3: Cook the corn. We set up an area outside with a couple tables and a turkey deep frier. (This is a really big pot with it’s own heat source and holds 30+ ears at a time. Perfect for large batches of sweet corn.) Once the water is boiling, drop in the ears of corn for THREE minutes. Yes, 3 minutes. Don’t cook much longer or it starts to get tough/not as sweet. Remove the corn and let it sit until it’s cool enough to handle with your hands.
Step 4: Use an electric knife and shear the corn off the cob. You could use a traditional knife but electric knives make this soooooo fast and easy. We just used a couple of extension cords and had three electric knives running at once.
Finally, pack it all in whatever size freezer bag you prefer. We chose quart sized and packed it to lay flat so it will take up less room in the freezer. Perfecto.
Tips: We had six people helping and formed an assembly line of sorts. While some of us were picking, others were husking. Then once the water was hot enough, we divided into groups. One person was responsible for cooking, three of us used electric knives to cut corn, and the other two emptied the area of corn cobs and husks, and also helped pack the corn into bags. This was a huge pile of corn and we were completely finished within 4 hours. Within 6 hours of being picked, this corn was cooked, packed, and frozen.