How do you blanch corn on the cob and then cut it of the cob to freeze it? How long do I boil it and how long do I submerge it in an ice water bath?
By Elaine
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I don't remember how long the corn is supposed to be blanced for freezing, but everybody that I know has always cut it off the cob before blanching it.
Bring a 1/2 filled pot of water to a boil. Fill the pot with ears several inches from the top. Cover and bring to 2nd boil. Boil uncovered 3 minutes. Immediately take out and place in icy cold water to stop cooking. Freeze whole. When preparing for meal: thaw and place in boiling water, Bring back to back to boil for another 3 minutes.
I forgot to add to keep it submerged in the cold water til it's cool enough to handle. The cooking needs to stop inside the kernal. Also it is ok to cook the corn and then cut the kernals off, I just have never done this either.
Husk and silk the ears. Corn must be scalded, on the cob, otherwise there is too much loss of corn milk. Sort ears according to size. Scald only a few at a time. Blanch in boiling water for 4 1/2 minutes. Ice bath until cool enough to handle easy to stop the cooking.
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