1. Place the ears of corn in boiling water. Blanch them for about 3 minutes. 2. Cool the ears and drain. 3. Cut kernels from the cob. No need to scrape the cob. Just cut at about 2/3 to 3/4 of the depth of the kernels. 4. Fill freezer-safe containers or bags with whole kernel corn. Don’t forget to leave 1/2 inch of headspace. 5. Seal the containers, then label them with the date.
1. Remove the husks and silks of the corn. 2. Place the corn cobs in freezer-safe, moisture and vapor-resistant bags. Don’t forget to push the air out! 3. Seal, then label the bags. Unblanched frozen corn usually lasts up to 6 months.