Freezing Corn
Ingredients
- 15 cups corn
- 3/4 cup sugar
- 1/4 cup canning salt
- 5 cups ice water
Step-by-Step Instructions
- Cut corn off the cob.
- Measure 15 cups of corn kernels.
- In a large bowl, combine corn, sugar, canning salt, and ice water.
- Stir well until sugar and salt completely dissolve.
- Pack in freezer containers or ziplocks, leaving 1/2 inch headspace for expansion. Freeze.
Common Problems and Solutions
Q: Why does my corn get mushy after freezing?
A: Make sure you're using fresh corn at its peak ripeness and freezing it the same day you cut it off the cob. The sugar and salt solution helps preserve texture, but starting with quality corn is essential.
Q: Can I skip the sugar or salt?
A: The sugar helps maintain sweetness since some natural sugars convert to starch during freezing, and the salt enhances flavor and helps with preservation. You can reduce them slightly, but don't skip them entirely for best results.
Tips and Techniques
Use the freshest corn possible - ideally picked the same day you freeze it. The sugar-to-corn ratio might seem high, but it helps maintain that just-picked sweetness after freezing. For easier cutting, stand the shucked ear upright in a bundt pan or tube pan - the kernels fall right into the center.
Ingredient Substitutions
- canning salt: kosher salt
- ice water: very cold tap water
Equipment Needed
- sharp knife for cutting corn off cob
- large bowl for mixing
- measuring cups
- freezer containers or ziplock bags
Historical Context
Before modern freezers, Louisianans preserved summer corn through canning or drying, but this freezing method became popular in the mid-20th century as home freezers became common. The sugar and salt technique ensures frozen corn tastes almost as good as fresh.
