Michigan State University Extension
Preserving Food Safely - 01600283
10/13/97

### FREEZING SWEET CORN

     Whole-kernel  and  cream-style.  Select ears  with  plump,

    tender
     kernels and thin, sweet milk.  If the milk is  thick

    and
    starchy, it is better to freeze corn as cream-style.

     Husk  ears, remove silk  and wash the corn.   Blanch  ears

    for
    4 minutes.  Cool promptly in cold water and drain well.

     For whole-kernel corn, cut kernels from cob at about  two-

    thirds
    the depth of the kernels.

     For  cream-style corn, cut corn from the cob at about  the

    center
    of the kernels.  Scrape the cobs with the back of the

    knife
    to remove the juice and the heart of the kernel.

    Pack
     corn  into containers, leaving  1/2-inch  headspace.

    Seal,
    label and freeze.

     On-the-cob.  Select same as  for whole-kernel sweet  corn.

     Husk, remove silk, wash and sort ears according to size.

    Blanch:

    Small
    ears.......................... 7 minutes

    (1
    1/4 inches or less in diameter)

    Medium
    ears......................... 9 minutes

    (1
    1/4 to 1 1/2 inches in diameter)

    Large
    ears.......................... 11 minutes

    (over
    1 1/2 inches in diameter)

     Cool promptly in cold water and drain well.

     Pack  ears  into  containers or  wrap  in  moisture-vapor-

    resistant
    material.  Seal, label and freeze.

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