What you need:
1 dozen ears of corn
Gallon freezer bags
1-10 lb bag of ice
Steps of Getting Setup:
1. Remove husks from the cobs and rinse.
2. Fill your stockpot 3/4 full of water.
3. Fill a large bowl full of ice water. I bought a bag of ice so I knew that I would have enough to blanch the corn.
4. Place a kitchen towel next to the bowl of ice water for a "drying station"
5. Label 3 One gallon freezer bags with date. I also put on my label where I bought the corn so I knew next year where to buy it.
1. Bring water to a boil in your stock pot. Place 4 ears of corn in boiling water using tongs (so you don't burn your fingers. Boil the corn for only 5 minutes. Because you are freezing these and you will be reheating them. You don't want to over cook the corn and make it too soft.
|My corn all ready to go next to my stockpot!|
3. Remove them from the ice bath and pat dry. Place in labeled freezer bags and put in freezer to enjoy later.
|In the ice bath.|
You can portion these out any way you like. I did four in each bag because I would normally cook that amount for dinner so we have some for lunch the next day. You can even cut them in half for kids size or picnics. When it's time for you to cook them pop them in the microwave for about 1-1 1/2 minutes (depending upon desired temperature). If you don't have a microwave like myself, place them in boiling water for a few minutes until corn is heated thru.