The best way to harvest corn for the winter

The sooner the corn is frozen after harvest, the better, as natural sugars turn into starch over time. The cobs are pre-blanched and dried. So, you can start.

Step 1. If you’re self-harvesting, it’s best to do so early in the morning when the corn has the best flavor and texture. If you are making a purchase in the market or in a store, you can skip this step.

Step 2. Clean the cobs and leaves and remove the silk threads as carefully as possible using a vegetable brush.

Step 3. Rinse the cobs thoroughly to remove dirt and debris under cold running water. Trim the remaining roots from the stem with a kitchen knife.

Step 4. Fill a large saucepan three-quarters full with water. Boil.

Step 5. Fill the kitchen sink with ice water or put ice in it at the rate of 12 cubes per ear of corn.

Step 6. Dip the bottom four or five ears into boiling water with tongs. Let the water boil again and cover the pot with a lid.

Step 7. Blanch the corn according to size. For cobs 3-4 cm in diameter – 7 minutes, 4-6 cm – 9 minutes, more than 6 cm boil for up to 11 minutes. After the specified time, remove the corn with tongs.

Step 8. Immediately after blanching, dip the cobs in ice water. Let cool for the same amount of time as you kept them in boiling water.

Step 9. Before freezing, each cob is dried with a paper towel. This reduces the amount of ice in the grain after freezing, and the corn will not become soft in the end.

Step 10. Wrap each cob in plastic wrap. By that time, the corn should be well chilled, and there should be no steam under the film.

Step 11. Place the wrapped cobs in plastic bags or containers. Remove as much air as possible from packages before sealing.

Step 12. Label bags and containers with the expiration date and place in the freezer.

Keep corn in the refrigerator until frozen to preserve its flavor and freshness.


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