Freezing Fresh Corn

When I found corn on the cob on a fantastic sale, I called my grandma, my foremost authority on preserving, and said, "Now what?" The first time I ate this, I was amazed at how fresh it tasted, like I had just picked it that day and cooked it for dinner. It was the best frozen corn I'd ever eaten.

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Prep Time 30

Cook Time 10

Servings: 8

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

fresh corn on the cob

Method

Shuck the corn.
With a sharp knife, run your blade gently, in a sawing motion, down the ear of the corn, as close to the cob as you can get. Be patient and slow and it will work.
Once all of the corn is off of the cob, place it in a skillet over medium heat.
Heat, stirring regularly, just until hot. You're not cooking the corn here; you're just heating it.
As soon as it's hot to the touch, remove it from the heat and bag it in freezer bags.
Label it and freeze it.

Notes

When you're ready to cook it, remove it from the freezer and put it in a pan. Cover it with water and cook it very similarly to how you would cook The Best Corn on the Cob Ever.

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