Frozen corn has more of that “fresh corn taste” than does canned, although canned has a delightful flavor and texture of its own – we’ll talk about this on Friday. If you grow your own corn you have the advantage of hauling it into the house as fresh as it can possibly be. Although you may consider doing the shucking portion outside, as it gets really messy and you’ll find strands of silk showing up in the strangest of places in the house if you do it inside.
The Whole Kernel
Wash the ears carefully to remove the silken stragglers. Blanching comes before cutting. Blanch for 4 minutes and then plunge the ears into cold water.
When the corn has cooled, use a sharp knife or corn slicer to cut the kernels from the ears. Don't scrape all the way to the cob. If you aim for about two thirds of the kernel, you'll get plenty.
For creamed corn, cut from the cob at about the one half mark on the kernel and then use a kitchen knife to scrape the milk and the rest of the kernel pieces from the cob.
The Whole Enchilada
For corn on the cob, blanching times are 7 minutes for small ears, 9 minutes for medium ears, and 11 minutes for large ears. Cool the corn quickly and thoroughly, and you'll help prevent it from having a "cobby" taste.
Then pack the corn in labeled and dated moisture/vapor-resistant freezer bags or containers and freeze.
Wednesday's Random Slang-o-rama: Essence-peddler
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