Blanching was originally used to kill off any bacteria or enzymes that might be lurking on the corn, which, if left unchecked, could cause the corn to lose its flavor and texture. But, with the advent of modern freezing techniques, we can now freeze corn without blanching, and still get that perfect, just-picked taste.
So, how do you do it? Well, it's actually quite simple. You'll need to start with fresh, ripe corn, and then husk it, removing any silky threads or debris. Next, you'll need to rinse the corn under cold running water, to get rid of any dirt or impurities.
Now, here's the part where most people would tell you to blanch the corn, but not us! We're going to skip that step, and go straight to the freezing. You can either place the corn on a baking sheet lined with parchment paper, or use a fancy freezer tray, designed specifically for freezing corn on the cob.
Once you've got your corn all lined up, pop that baking sheet or tray into the freezer, and let it chill for a few hours, or until the corn is frozen solid. Then, you can transfer the corn to airtight containers or freezer bags, and store them in the freezer for up to 8 months.
How to Freeze Corn on the Cob - Best Tips for Freezing Corn
