Freezing Vegetables - Corn, Cream-Style

Preparation:
Husk, remove silk and wash whole ears of corn.

Blanching Time:
Blanch in boiling water. Boil whole cobs for 4 minutes. Cool immediately and drain well.

Pack:
Cut corn from the cob at about the center of the kernels, then scrape cobs with the back of a knife to force out the juices and pulp of the kernels; mix with the cut corn. Leave 1/2-inch of head space.

Yield:
4 to 5 pounds of corn (on cobs) = approximately 2 pints.

Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables