Freezer Corn

* The 120 ears will make 8 full batches. A batch is 4 quarts of fresh cut corn. If you don’t want to make this big of a batch, you can use the following ratio (4 quarts of fresh corn kernels cut off the ears to 3 cups water to 1 cup sugar to 2 teaspoons salt).

Remove all the husks and silks from the ears of corn.

Carefully cut all of the kernels off of each ear of corn.

Measure out 4 quarts of fresh corn kernels and add 3 cups water, 1 cup sugar and 2 teaspoons salt to a large pot. Bring everything to a boil. Boil the corn for 15 minutes.

Then cool the corn completely in an ice bath. You can put the pot directly into a sink full of ice; or move the corn into a plastic container and stick it in a cooler full of ice. This is important for 2 purposes. First it stops the cooking process of the corn and will help preserve the crispness of your fresh corn. Second it is good food handling practices to cool a hot item before freezing.

Now that the corn is cool it is time to freeze. Use freezer bags. Be sure to label and date your corn and rotate the corn from last year (if there is anything left) to the front of the freezer before you put your new corn in the freezer.

Portion your corn into 2 generous cup portions and put it into a bag. Remove the air from the bag before sealing it and laying flat to freeze.