#323_How to Freeze Corn

I like to freeze corn when they are in season and only when they are cheap, so that I will have them handy to make "Ginataang Mais", even in the Winter and Spring time. It's a very tedious process specially if you're doing a bushel of them, but I only freeze just enough for making Ginataang Mais which only calls for 3-4 ears of corn per recipe. (click here for the recipe)

I learned this process from an acquaintance, Mrs. Scharffer, one day while she was freezing corn from their own harvest.

Here's how to freeze corn:

First off, shuck the husks and take the silks off the corn.

In a huge pot, bring water to a rolling boil, then carefully drop the halved corn on the cob. (you'll find out later why I cut them in half). Bring the water back to a boil then begin timing for 4 minutes.


After 4 minutes, take the corn on the cob from the boiling water and let them cool in ice cold water for about 10 minutes. Put them in a colander to drip.


The reason why I cut the corn in half so I can have them stand on the flat end and stay steady on the board and not wobbly when cutting them.

Place the corn kernels in plastic bags, label and freeze.