Corn frozen at its peak of maturity does not lose its aroma or its excellent taste. The effort spent on freezing it pays off handsomely. Pay attention to the type of corn you are freezing. Sugar subspecies are ideal.
It is necessary
-
- Corn on the cob
- Large pot of water
- Wide bowl of cold water and ice
- Freeze bags
- Freezer
Instructions
Step 1
Peel the husk of the corncob, starting at the end of the brush. Remove all fibers.
Step 2
Place the ears in a large saucepan, cover with water, put on fire and bring to a boil. Cook for no more than five minutes.
Step 3
While the corn is boiling, prepare a large, wide bowl of cold water and ice.
Step 4
Drain the hot water and place the corn cobs in a container of ice. It is important that the corn cooking process is stopped immediately. This method is called blanching. Thanks to it, the corn kernels will remain wrinkle-free, and the next step - husking the kernels - will be much easier.
Step 5
Hull the kernels from the cob into a large bowl.
Step 6
Prepare freezer bags and a large spoon or special spatula. Fill in one pouch and note how many spoons or scoops you need.
Step 7
Place the bag flat on a work surface and smooth it out slowly and gently with your hand. This will release excess air, the grains will freeze faster and take up less space. Close the bag and put it in the freezer.
Step 8
Divide the leftover corn into bags and place in the freezer in one layer. When all the corn is completely frozen, the bags can be folded one by one.
Step 9
If you're short on time, you can freeze the corn without blanching. It will lose a little in taste, but it will be quite edible. Peel the ears and freeze whole. After freezing, remove them and shell the grains. Divide them into bags and put them back in the refrigerator.
Step 10
You can freeze blanched corn on the cob, but this will take up much more freezer space. Corn on the cob can be quickly reheated in the microwave by wrapping it in damp paper towels.
