During the summer harvest season, corn can be bought on the cob and cooked at home. When this time passes, you can buy canned corn at the store or already boiled and packed in vacuum bags. But in winter and at other times of the year, you can also cook corn yourself if you freeze it.
It is most convenient to freeze corn on the cob. You can, of course, prepare grains as well, but in general the corn will look more appetizing and in this case there will be much less work with it.
How to freeze corn properly?
- First of all, we clear corn from leaves and other vegetation.
- Then we put the cobs in a saucepan, fill with water, let the water boil.
- The corn is then cooked for five minutes. You do not need to cook longer.
- While the corn is cooking, prepare a large container of cold water. It is better if the water is icy. Ice can be used.
- When five minutes have passed after boiling, you must immediately transfer the cobs to cold water for instant cooling. We do this in order to preserve as many useful substances as possible. After this procedure, the corn will remain juicy and soft after defrosting.
- Let the ears cool for a while. Then we dry it, pack it in bags and place it in the freezer.
How to cook frozen corn?
- The quickest way to defrost is in the microwave by wrapping the ears in a damp paper towel. You can do without a microwave, but this will take more time.
- Place the corn in a pot of water and bring to a boil.
- After the water has boiled, we reduce the heat and leave to cook for at least forty minutes. After that, we check the readiness. When the corn is cooked, take it out of the pan and add salt to taste.
