A friend just dropped off 4 and a half dozen ears of fresh picked sweet corn. I want to freze most of it but have heard different ways to do it. Some recipes say to add sugar to the frozen corn some say add nothing, some say butter. How do you guys do it?
Thanks for any help.
datgirl

DAtgirl, if it's really good sweet corn I wouldn't add anything to it. Are you planning on freezing it on the cob or cutting off the kernels?

BTW, the sooner you can do something with it, the better the flavor. It's best to pick it and take it straight in the house and go about freezing it.

I was planning to get it off the cob. I guess I'll just blanch it and freeze it plain.
datgirl

Blanch, cool rapidly, freeze. If you slice the kernels off the cobs, you'll have more room left in your freezer. Ripe, sweet corn has the best flavor. The longer you wait, the more the sugars in the corn turn to starch, so blanching then freezing right away preserves the best flavor.

I froze some last year for the first time. I blanched it, cut it off the cob, and stuck it in freezer bags. On Thanksgiving it tasted like it was just picked. It was delicious!!

I always cut it off cob for freezing and don't add anything to it. Figure I can do that later.

We blanch, cut and place in freezer bags. The only thing I have ever added is a bit of sugar in the blanching water....(which we SO probably don't need to do!) and freeze. It is the BEST!

We also blanch, cut off the cob, & freeze. Only difference is we use pint canning jars to freeze in.

It's been proven that plastic leaches a carcinogen when frozen or heated. Over the last few years we've gradually changed from plastic to glass - and use mostly canning jars.

The neat thing about using them to freeze in is the used inner lids can be used over and over again - unlike when things are done in a water bath or pressure canned.

I also like using the canning jars in the fridge. I can actually see what's in them without having to mark them - unlike plastic containers.

One other idea for the corn. After blanching and cutting the corn off the cob, I use another bowl and scrape down the cob with the back of a table knife. It takes alot of cobs to get just a little, but this is GREAT "creamed" corn.

Oh, and the best corn casserole recipe I've ever used: frozen corn, 8 oz. cream cheese, 1 stick butter, 1 cup sugar (I use less). Chuck it all in the crockpot..... People often ask for it. You'd never know it had cream cheese in it, but it makes it nice and "creamy".

Thanks,I like the idea of canning jars. We found a box of them in my parents basement. I think I'll use them for freezing the tomatos. I have a freezer in the basement so space is not a problem.
datgirl

Good idea about the jars. I never would have thought of that.

We freeze lots of sweet corn each year. it's a family tradition. we've now switched to useing the vacuum seal machines to reduce freezer burn. My mom and I use the American Corn Cutter from Kitchen Krafts catalog. It makes slicing the corn a breeze!