While we enjoy having corn on the cob at evening picnics, it is also nice to have creamed corn ready to eat during the fall and winter months. Freezing corn may seem like an arduous task but there are simple steps to take to make the process much easier.
- Husk the corn and clean off the leaves and silk.
- Wash the corn.
- Cut the corn off the cob at the center of the kernels and scrape the cob with the back of a knife to remove the juice from the cob.
- Cook the corn in a double broiler or kettle. Add some water so the corn does not stick to the bottom and heat and stir for about 10 minutes or until hot.
- Drain the corn and save the juice for later use.
- Spread the corn on cookie sheets or flat pans in order to cool.
- After cooling, place the corn in freezer bags or boxes and add 1/4 cup of the saved liquid before placing in the freezer.
This is a great way to savor the corn season all year long!