Our local organic farm (same place we picked strawberries several weeks ago) is now in the middle of a GREAT sweet corn harvest. They were offering a discount to other homeschool families, so the kids and I went out there this morning and picked up 8 dozen ears.

Now, I’m just about to send them outside to shuck 96 ears of corn. We’ll have our fill tonight for supper, of course, but I will be freezing the rest.

Here’s some quick and easy instructions for blanching and freezing sweet corn:

To Freeze Sweet Corn

Select only tender, freshly gathered corn in the milk stage. Husk and trim the ears, remove silks and wash in cold water.

Corn on the cob

Water blanch small ears (1 1/4 inches or less in diameter) 7 minutes, medium ears (1-1/2 inches in diameter or more) 9 minutes. Cool in an ice water bath for approximately the same amount of time as blanching. Cool completely to prevent a “cobby” taste. Drain and package in gallon-size zip closure freezer bags. Push excess air from the bags, seal and freeze. Leave space between each bag until frozen.

Whole Kernel Corn

Water blanch corn on the cob for 4 minutes. Cool promptly in ice water for 4 minutes. Drain and cut corn from the cob. Cut kernels from the cob about two-thirds the depth of the kernels. Package in zip closure freezer bags or rigid containers leaving 1/2 inch head space.