Freezing that delicious corn...Here's 3 ways

Freezing Method#1: Blanched Corn Kernels   

The corn you’ll find frozen at the grocery store has been blanched prior to freezing. This is a great option for freezing at home as well because it makes the corn even easier to use, as the cooking is already done. Remove the corn from the cob, blanch it in salted water for two minutes, drain, and immediately shock in an ice bath to stop the cooking process. Remove the corn to a towel to drain, pat dry, and then freeze in whatever quantity you prefer. You can also boil the whole corn on the cob and then remove the kernels for freezing. 

Freezing Method #2: Unblanched Corn Kernels

My favorite way to freeze corn is raw because it’s easy to do and versatile to use once thawed. First, remove kernels from the cob. Once the kernels have been removed from the cob, you can
pop them in a freezer bag (or vacuum seal them), label and date them, and store them in the freezer for up to 12 months. For those who love corn chowder save your cobs, freeze them the same way until you’re ready to make corn stock or corn chowder.

To use frozen raw corn, place the whole bag of corn in the fridge overnight, or run the bag of corn under running water if you’re short on time. Frozen raw corn won’t have the same texture as fresh corn, so I wouldn’t recommend it for salads or fresh salsas, but it does work well insautés, soups, and chili.

Freezing Method #3: Corn on the Cob

You can also freeze whole cobs of corn. Simply shuck, blanch for about four minutes, and put the cobs in an ice bath before drying and freezing; make sure to remove as much air from the freezer bag as possible before popping them in the freezer. To use frozen corn on the cob, bring a pot of salted water to a boil, and boil the cobs for two to three minutes, just enough to cook the kernels without getting them waterlogged. While the texture of the corn won’t be as crisp and fresh, frozen corn on the cob is quite close in taste andtexture to its fresh counterpart, and it makes a simple, quick side dish for busy weeknight dinners.

As for me...I am freezing just a enough for a few dinners of Creamed Corn and 

Mexican Street corn...Yum!!!