Freezing Corn Recipes
FREEZER SWEET CORN
People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. -Judy Oudekerk, St. Michael, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 3 quarts.
Number Of Ingredients 5
Steps:
- In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 245mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.
FREEZER CORN
Every summer we get an abundence of sweet corn. I like to cut it off the cob and freeze some to enjoy for winter.
Provided by Shelli
Categories Corn
Time 50m
Yield 12 cups
Number Of Ingredients 4
Steps:
- Mix corn, sugar, water, and salt in a large kettle.
- Bring to a boil and cook for 10 minutes.
- Stir often so it doesn't scorch.
- Cool and put into freezer bags and stick them in the freezer.
Nutrition Facts : Calories 164.7, Fat 1.8, SaturatedFat 0.3, Sodium 1185.9, Carbohydrate 37.6, Fiber 4.2, Sugar 13.3, Protein 5
HOW TO FREEZE FRESH CORN
I developed this way to freeze corn when other methods came out watery, mushy or tasteless. The butter puts a seal around the kernels the lets it keep crunch and the flavor in. I do about 2-3 batches per year and it keeps me through to next season. Number of ears will vary depending on size.
Provided by Dawnab
Categories Corn
Time 1h15m
Yield 6 bags with 4 servings per bag
Number Of Ingredients 5
Steps:
- Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.
- Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery).
- Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut.
- Pour butter over kernels and mix well (this gives each kernel its own seal).
- Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.
- Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.
- Corn will be good for up to a year, to use, defrost in the microwave and serve.
Nutrition Facts : Calories 503.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 40.7, Sodium 560.4, Carbohydrate 88.1, Fiber 10.5, Sugar 14.2, Protein 12.5
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Author Hannah SelingerPublished Jun 4, 2020Estimated Reading Time 4 mins
- Smoky Poblano Corn Pudding. Frozen corn comes alive in this dish, which can be used either as a side or as the main event. In fact, it's such a great addition to the rotation that some, like Katheryn Bludis, have even added it to their Thanksgiving menus.
- Cornbread Muffins. These cornbread muffins are a fun and flexible take on cornbread. A little bit sweet, a little bit savory, they can be eaten for breakfast, as a part of a savory meal, or simply on their own as a midday snack.
- Andouille Sausage and Corn Chowder. For a hearty, smoky, and filling take on the traditional corn chowder, try this excellent recipe, which elevates ordinary frozen corn to new heights.
- Cream Corn Like No Other. The ultimate comfort food comes to life in this recipe, and you don't even need fresh corn to make it. This creamy and cheesy dish pairs perfectly with a steak that's right off the grill.
- Southwestern Eggrolls. Corn transforms an otherwise ordinary dish into an extraordinary dish with these southwestern-inspired egg rolls. Seasoned with cumin, cayenne pepper, and chili powder, you'll find it hard to stop after having just one.
- Avocado Corn Salsa. This avocado corn salsa brings life to any event you serve it at. "I took this to a small dinner party, thinking that there would be WAY too much for the crowd, but there was hardly any left over at the end of the evening," says JFUCCELLA.
- Chunky Chili Cornbread. A traditional cornbread recipe that's perfect for eating with chili, this bread has a subtle kick from the addition of red pepper flakes and subtle sweetness from kernels of corn.
- Slow Cooker Chicken Tortilla Soup. Chicken, green chile peppers, cilantro, and, yes, frozen corn give this "set it and forget it" soup incredible depth of flavor.
- Jicama Corn Salad. Crunchy jicama adds great texture and body to this salad, but the star here is still frozen corn. Impressive on its own, this salad also makes a great accompaniment to your favorite grilled proteins.
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- How to Freeze Unblanched Corn Kernels. If you were wondering if you can freeze corn without blanching, the answer is yes! Pro tip: When freezing corn kernels, make sure you allow enough space for the kernels to breathe.
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