Freezing sweet corn

1. Prep

• Lay out 60 cobs.

• Set up: large pot, ice bath, bowls, knives, cutting board, measuring cups, 15‑gallon freezer bags.

• Blanching (Stops enzymes so corn freezes perfectly)

  1. Bring a big pot of water to a rolling boil.

  2. Drop in 10–12 cobs at a time.

  3. Blanch 4 minutes.

  4. Immediately move cobs to ice water for 4 minutes.

  5. Repeat until all 60 cobs are done.

  6. 3. Cutting Corn Off the Cob

     1. Stand each cob upright.

     2. Slice downward to remove kernels.

     3. Collect kernels in a large bowl.

     4. Stir to release heat and steam.

     5. 60 cobs   👉 And the total yield was only 15 bags × 1.5 cups = 22.5 cups   👉 Meaning 22.5 cups from 60 cobs total