So, at this point my grandma would blanch the corn. However, my mom discovered a cooler way that successful preserves the corn as well. Once it is cut, put into freezer quart bags. Try to measure how much you are putting in. I usually do small bags of 2 cups (equivalent to a can of corn) or 3 cups.The key is in the brine. A brine is one of my favorite things. I use meat brines all the time.
The brine for freezer corn is a 1 cup water to 2 teaspoons of of sugar to 1 teaspoon of salt. The corn to brine solution should be 2 cups of corn to 1/3-1/2 cup of brine. So, if you have around 10 cups of corn or five bags of sweet corn I would make a brine with 3 cups of water, 6 teaspoons of sugars, and 3 teaspoons of salt. To make the brine, heat the water, sugar and salt until all sugar and salt is dissolved.
Depending on the amount of corn in each bag do a 4 corn to 1 brine ration. Like I said before I would do 1/3-1/2 cup of brine to two cups of corn. Add the brine into bags. Seal. Freeze. Enjoy all winter long.
- 10 cups of sweet corn, cut off the cob
- 3 cups of water
- 6 teaspoons of sugar
- 3 teaspoons of salt
- Place two cups of corn in quart sized freezer bags.
- Heat water and add salt and sugar. When salt and sugar are dissolved, remove from the heat.
- Pour ½ cup of brine in each bag of corn.