Preparation:
Husk, remove silk and wash cobs.
Husk, remove silk and wash cobs.
Blanching Time:
Blanch in boiling water. Boil whole cobs for 4 minutes. Cool immediately and drain well.
Blanch in boiling water. Boil whole cobs for 4 minutes. Cool immediately and drain well.
Pack:
Cut corn from the cob, about 2/3 into the corn kernels. Do not scrape. Leave 1/2 inch of headspace.
Cut corn from the cob, about 2/3 into the corn kernels. Do not scrape. Leave 1/2 inch of headspace.
Yield:
4 to 5 pounds of corn (on cobs) = approximately 2 pints frozen.
4 to 5 pounds of corn (on cobs) = approximately 2 pints frozen.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Recipes Using Corn:
Corn on the Cob with Horseradish Butter
Herb Butter
Corn on the Cob with Roasted Red Peppers
Corn with Chile Peppers
Fiesta Corn
Stewed Corn and Tomatoes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Corn on the Cob Index
Corn Recipe Index
Corn Casserole Recipes
Side Dish Casseroles
Corn on the Cob with Horseradish Butter
Herb Butter
Corn on the Cob with Roasted Red Peppers
Corn with Chile Peppers
Fiesta Corn
Stewed Corn and Tomatoes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Corn on the Cob Index
Corn Recipe Index
Corn Casserole Recipes
Side Dish Casseroles
