My sweet, little victory garden is producing zukes, cukes, watermelon, broccoli, cabbage, bell pepper, squash, and tomatoes. What I didn't grow this year is corn. Our Amish neighbors south of here, near Etheridge, Tennessee, have grown delicious corn and sell it for $2 a dozen ears. With a deal like that, why spend the time, space, and sweat growing your own?
A neighbor and friend Michael brought me a dozen ears on Monday. I don't know when I'll get around to eating that much corn, so thought it best to freeze it. You can freeze corn without blanching it, but you run the risk of ruining the sweetness that breaks down when the corn gets cold.
The best way to freeze corn on the cob is to blanch it in a large pot of boiling water.
First, shuck the corn. Remove any little critters hiding inside. Cut off any cob spoiled by said critters.
Reserve husks for compost heap.
Bring the water to a rolling boil, plink the corn in the water, cover the pot, and begin timing immediately.
Small ears (between 1-1/4 and 1-1/2 inches in diameter) should be blanched for 8 minutes and cooled in ice water for 16 minutes. Medium to large ears should be blanched for 11 minutes and cooled in ice water for 22 minutes. If you don't blanch the corn long enough, you are likely to have off-flavors when you get around to eating it.
Once cool, drain the corn thoroughly. Please note, and this is important: Extra water will form ice crystals in the frozen corn, causing damage to the kernels. Once the corn is dry, place in gallon-sized freezer bags and freeze for up to 10 months.