Freezing Sweet Corn
Quantity: As much or as little as you'd like!
Freezing the entire cob:
Bring large pot of water to a boil. Husk corn and remove the peels & silk. Fill clean sink with cold water and dump a couple trays of ice into it. Blanch entire cob in boiling water for 3 minutes and immediately remove it from the boiling water and place in the ice water bath. Once cooled, place in freezer bag and use a vacuum sealer to get the air out.
*In my experience, without the vacuum sealer this style of corn doesn't turn out very well. If you don't get almost all of the air out, it exposes the corn and gives it a soggy freezer taste. If you use the vacuum sealer, it will taste super fresh for about 3 months post freezing!
Freezing the kernels cut off the cob:
Husk the corn, removing the peel and silk. Blanch on the cob for 3-5 minutes, rinse under cold water, and drain. Dry corn well, cut off the kernels with a knife, and then pack it into airtight freezer containers. Use a straw to suck out the excess air, the less air flow in the zip lock storage bag, the longer it will stay fresh in the freezer.
Freezing corn methodology comes from my cook book.