Coming up in the next month I will be sharing some food storage tips, ideas, etc. When I think about food storage, I usually think about the dry goods that have a long shelf life, rice, wheat, flour, beans, etc. but canned and frozen foods are also a part of our food storage. I keep several freezer meals on hand, and frozen fruits and vegetables as well as dried and canned. This summer my mom helped me to make freezer corn. It is like the corn you would buy in the freezer section of the grocery store, only you freeze it yourself from fresh corn. It is something my family has done for years, and it is fresh and delightful. And oh so sweet!
Start by shucking your corn. You want to remove as many as the silks as you can, as you do not want them to get in your finished product.
Then you are going to put your corn in boiling water. Let them sit in it until the corn has turned a bright yellow. How long this takes depends on how much corn, how hot your water is, etc. But you do not want it to be under done. Boiling it will kill the enzymes, stopping the corn from aging when you put it in your freezer. I estimate this takes 6-8 minutes.
At this point, you want to put your corn in a cold water bath. This will stop the cooking process so that it does not get mushy or overdone.
Now you are going to cut the kernels off the cob. We used an electric knife to do this, but after I was done doing 10 DOZEN ears of corn, my friend told me about this nifty device for accomplishing the same thing in a far simpler manner. Who knew?
Then just put it in your containers, I use bags, but my mom prefers to put it in plastic freezer containers. Then freeze. Be sure to label with the date so you get it used up within about 6 months.
I added this freezer corn to my crockpot chicken tortilla soup, and it was perfect!