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