Corn can be frozen fresh or boiled. Freezing corn at home

– it’s incredibly tasty, but not so healthy. In addition, it is also high in calories. We offer you a recipe on how to freeze corn directly on the cob for the winter, preserving all the vitamins and microelements as much as possible. If you freeze corn correctly, it will retain its taste and aroma, and after preparing your favorite dish, it will be impossible to distinguish fresh from frozen.

Frozen corn can be used for preparing salads, side dishes and hot dishes. You can also boil frozen cobs. To do this, put frozen corn in boiling water and cook for 20-25 minutes. Helpful Tips:

Corn for freezing is taken only of milky ripeness and sweet varieties.
You need to freeze in separate bags in portions. Do not re-freeze! Before cooking, you need to clean the cobs from hairs and leaves, rinse thoroughly, and cut off the top. Corn, frozen on the cob, is stored without losing its beneficial properties for 6 months. If you pack in a vacuum, the shelf life will last up to 11 months. If you don't have time to boil the corn before freezing, you can simply peel the cobs, rinse, dry and freeze. Then the cooking time using frozen corn will increase. Ingredients: - corn on the cob - water.
Remove leaves and hairs from the corn cobs. Rinse under running water. Prepare a pan of boiling water that will hold the entire amount of corn to be frozen, and a pan of cold water that will hold the ice cubes. Place the prepared corn in boiling water and cook over high heat for 5 minutes. Using a slotted spoon, place the cobs in a bowl of ice water and let sit for 5 minutes. Then the corn needs to be dried. You can use a paper towel. Place the cobs and let them lie on the table for 10 minutes. Take ziplock bags and place corn on the cob in portions. You cannot open the package, take out one cob, close it and put it back. Also, corn should not be re-frozen, like any other deep-frozen product. Squeeze out as much air as possible from the bags, but it is better to use vacuum bags. This way you can extend the shelf life of frozen corn by an order of magnitude. We remind you that last time we told you

How to freeze corn for the winter, because corn is one of the healthiest grains. Today, many delicious dishes are prepared from corn: soups, salads, all kinds of side dishes for meat or fish.

In addition, fresh or canned corn is added to stewed vegetables, rice, and potatoes. Is corn frozen for the winter and how to properly freeze corn, if possible? Look for answers in the article on the SadovnikPRO website.

Is corn frozen for the winter? Of course they freeze! Like any other product grown in the garden, corn can also be frozen. However, it is important to approach the freezing process correctly so that the cereal does not lose its beneficial properties after defrosting. As well as aroma and taste.
How to freeze corn for the winter. The first thing that is important to pay attention to here is the variety of cereal.

Note!”] Sugar varieties of corn are most suitable for freezing for the winter. As a rule, this variety is grown at home, and not on farm plots and collective farm lands.

How to freeze corn kernels

Housewives successfully use frozen corn grains in winter for salads or when preparing delicious healthy soups.

For proper freezing process, prepare:

raw sweet corn on the cob;
large saucepan (10-14 liters);
water;
a wide bowl with a large volume;
bags for freezing food (you can take special plastic containers, special bags with a zipper);
freezer (we make room for freezing, remove, if there is garbage, remains of old ice, other food).

Attention!”]If there are many varieties of corn, then it is better to freeze each one separately from each other.

How to freeze corn on the cob for the winter - step-by-step freezing instructions:

Take each prepared cob in order and remove husks and hairs.

Note!] To quickly remove the skin from raw corn, start peeling the cob from the tip where the brush is located, then pull down to the end, removing the fibers. When the leaves are removed, the remaining hairs should be removed from the cob.

Place the peeled cobs in a large saucepan, cover with cold water, bring to a boil and boil for 5 minutes. While the corncobs are cooking, prepare ice, cold water and a large bowl. Drain the boiling water from the pan and place the cobs in a plate with ice and cold water.

Attention!] If you want to properly freeze corn so that it is stored all winter and does not lose its properties during the freezing process, it is important to stop the cooking process immediately, that is, drop the cobs from boiling water into ice water.

Thanks to blanching (instant cooling of products), the corn kernels will be strong, they will not wrinkle or lose their taste, and when separated from the cob they will peel off well.

Take the cobs in order and peel the grains from them into a container. This could be a bowl, pan, bag, etc. Get freezer bags or containers. Using a wooden spatula or spoon, place the corn kernels in an even layer.

Attention!”] Frozen corn should only be placed into bags with a spoon or a special spatula; you should not use your hands in this case.

Gently smooth out the filled bag or shake it so that the layer of corn kernels is no more than two cm wide, squeeze out if there is excess air from the bag.

If corn is frozen in containers, then the grains should be placed so that there is a distance of 1 cm from the lid to the grains.

Close containers or bags. Place in the prepared freezer for 20 minutes so that the packages lie separately, at a certain distance from each other. It is not recommended to stack them together.

How to properly freeze corn on the cob

In the era of the development of civilization and when spaceships roam the expanses of the galaxy, some modern housewives are questioned: is it possible to freeze corn on the cob and then cook it? The answer is clearly simple: yes. And then you can safely eat this boiled corn in the winter, enjoying its unsurpassed taste.

Tip: you can correctly determine the ripeness of the cobs as follows: the grains should be dense, juicy, and when pressed on them, a milky liquid will release. If the grains are hard, then the corn is old and not chewy; too soft and with a pale gray tint, the young grains are still unripe and are not suitable for food (they will be absolutely tasteless).

Preparations for freezing:

The cobs should be selected fresh, collected during the period of milky-waxy ripeness, not flaccid, without visible defects and small in size.
The selected vegetables are cleaned of leaves and corn silks, the stalk and the upper edge with unripe grains are cut off from the peeled cob, and then washed.
Place the prepared corn in boiling water, blanch for 2 minutes, place in a colander and cool under running water, and then lay out on a towel.
After the cobs are dry, place them entirely in a vacuum or plastic bag.
Place these bags in a drawer or on a shelf in the freezer, without leaning against each other, so that they freeze evenly. And after 6 hours, you can stack them on top of each other.

Advice: you need to lay them exactly in one layer so that you can use the entire amount at once and not re-freeze them if there are any leftovers.

And then, at any time, you can get frozen cobs in sufficient quantity, cook, and eat, or use boiled corn for other ready-made dishes.

How to freeze corn on the cob for the winter

You can freeze corn either as kernels or on the cob. The principle of action in this case does not change.

Frozen cobs can subsequently be quickly cooked at the right time, for example, on a winter evening, at the time of some holiday. You just need to remove the corn cobs from the freezer, wrap them in a damp towel and place them in the microwave for 5-6 minutes at maximum heating power.

Note!] Frozen corn for the winter, regardless of whether it is frozen in the kernels or on the cobs, can be stored in the freezer for 1 year.

How to freeze corn at home

1. When purchasing an ear of corn, be sure to burst several of its grains - whitish juice should ooze from them. If this is not the case, then the corn is already mature and you will need to cook it much longer than young corn. Clean the corn cobs from leaves and plant fibers and rinse in water. Using a sharp knife, cut the kernels from each cob, being careful not to go too deep so as not to cut off the tough core.

2. Pour all the cut grains into a saucepan or cauldron.

3. Add salt and granulated sugar. Pour boiling water and place the container on the stove. Boil for 5 minutes from boiling if the corn is young, and 25-30 minutes if it is mature.

4. Place the corn kernels in a sieve or colander and rinse them with ice water. Due to the temperature difference, the shell of each grain will become less dense. Let the remaining water drain out.

5. Place all cooled grains into freezer bags or containers. Tie them or seal them with lids and place them in the freezer for 30 minutes. During this time, the grains will completely freeze. The shelf life of this product is about 1 year.

To add corn kernels to a salad, simply create a marinade based on salt, sugar and vinegar, boiling water, and then dip some of the frozen kernels into it. They are already boiled, so the grains only need to cool in the marinade so that you get tasty and aromatic corn, just like from a can.

Video: freezing raw corn

If you know how to freeze corn for the winter at home, you will be able to enjoy the taste and benefit from the plant until spring.

In order to properly freeze corn, you need to choose a product of suitable quality. It is necessary to select ears of medium maturity, without visible signs of disease, rot or any damage.

Reference:

The degree of maturity of corn can be determined by the appearance of the hairs; if they become brown, dry and easily separated, it means that the grain is ripe.

You should start freezing as quickly as possible, because the sugar in the grains is gradually converted into a starchy substance, which significantly worsens the taste of the product.

After selecting high-quality cobs, they must be cleaned of hairs and greens, rinsed well and dried thoroughly with a paper towel.

At the end of the preparatory process, you should decide on the freezing method. Corn can be frozen as whole cobs or individual kernels, raw or after blanching.

Freezing corn on the cob

This freezing method is attractive because it takes a minimum of effort and time, but in this form the product takes up a lot of space in the freezer and is not always convenient for consumption when it comes time to use it in cooking.

Raw

When the cobs are completely ready for freezing, you should proceed according to the following algorithm:

place the product in plastic bags;
release excess air from the bag;
carefully close or tie the packaging;
put the packages in the freezer.

To defrost the product, place it in boiling water for 25 - 40 minutes and cook until cooked until the grains become soft.

Important!

There should be no drops of water left on the surface of the cobs, otherwise they will become covered with a crust of ice and freeze to the packaging and to each other.

After blanching

Pre-blanching the cereal will allow you to spend less time preparing it in the future.

Cobs prepared for freezing should be processed according to the following scheme:

Place in boiling water for 5 minutes;
transfer as quickly as possible to a container with ice water, this will preserve the appearance and taste;
Dry the cobs thoroughly with a paper towel;
place them in plastic bags, remove excess air and close tightly;
Place the packages in the freezer.

To make the product ready to eat, place the frozen cobs in water and wait until the water boils.

Freezing corn grains for the winter

Freezing corn beans for salads, vegetable stews or for making pizza is completely easy, quick and less expensive, preparing it in the summer than purchasing it in the store in the autumn-winter period.

How to prepare vegetables:

We clean fresh and milky-waxy corn from leaves with stigmas and cut off the stalks.
Blanch the prepared cobs in boiling water for about 5 minutes, remove them into a colander and cool under running water, and then let them dry on a cotton towel.
We place a cutting board on the table, place the cut end of the cob on it and, holding it in a vertical position with a hand, cut the grains with a knife without touching its hard part. We do this with each cob in turn.
Place the raw grains in several vacuum bags in one layer and place them in the freezer for 2 hours. When the corn is frozen, put it in one food container or in portions in vacuum bags and put it in the freezer for storage.

Tip: It is better not to use a paper towel, as the paper will soften and stick to the grains.

Now you know how to freeze corn in kernels and cobs for the winter.

Freezing corn beans

The method of freezing corn in the form of grains is quite labor-intensive, but it will allow you to measure out the required portions of the product in advance and will facilitate the process of defrosting and using the grain in preparing various dishes. Plus, freezing your beans will save space in your freezer.

To freeze corn kernels, you need to husk the cob. This can be done by hand, using special mechanisms, or by carefully cutting the grains with a sharp knife, but then they may lose their integrity.

Advice:

To prevent the grains from turning into an ice lump, they must first be frozen for 1 - 2 hours, laid out on a tray or flat plate and placed in the freezer.

After the grains have been husked from the cob, dried and frozen, the following actions should be taken:

Raw

divide the grains into portions;
place them in plastic bags;
remove excess air from the bags;
seal the package tightly;
place the bags in the freezer.

Raw frozen grains can be thawed in the microwave.

After blanching

Before freezing blanched grains, heat treatment of the product is carried out according to the same scheme as before freezing whole cobs; after the cereal has cooled, you must proceed according to the following scheme:

the grains should be husked and dried;
freeze the product on a plate;
package in freezer bags;
remove excess air;
tie or close bags tightly;
place the resulting packages in the freezer.

Grains frozen in this way are the most pleasant to use. They do not require long cooking, just place them in boiling water. There is no need to peel the cobs; the grains can be immediately added to salads, vegetable dishes, or consumed as an independent product.

How to properly freeze corn for the winter

In order for corn to retain its taste and valuable elements during freezing, it is necessary to strictly follow the technology. There are 2 ways to preserve the product frozen: on the cob and in grains. For freezing, you need special bags (the most convenient is with a zipper), plastic containers (for grains) and a freezer that maintains a temperature of –12…–18°C.

Important! In one bag it is necessary to place as many heads of cabbage or their parts as will be used at a time. Repeated freezing of the product is unacceptable.

On the cob

Freezing corn on the cob for the winter is carried out as follows:

Pack several heads of cabbage in bags or wrap 1 piece in cling film. The cob can also be cut into several pieces.
Place the bags in the freezer.

Another way to freeze is after blanching. Once removed from the freezer, such a product no longer requires long-term heat treatment. In addition, it retains juiciness.

The technology for freezing blanched corn is as follows:

Pour water into a large saucepan.
Place it on the stove and boil.
Place the peeled heads of cabbage in boiling water.
Cook over medium heat until the grains are soft (about 7-10 minutes).
Cool the heads of cabbage at room temperature.
Place in bags or wrap in cling film.

Some cooks prefer to cool the heads of cabbage for 3-4 minutes in ice water after boiling.
Freeze them after drying on a paper towel. Important! When freezing heads of cabbage, you need to make sure that all parts are wrapped in plastic. Otherwise, chapping and loss of juiciness will occur.

In grains

This option is good because it saves space in the freezer. Cleaned dry grains should be placed in plastic containers or bags, leveled and frozen. Like cobs, kernels can be frozen after blanching. To do this, you need to first boil the heads of cabbage (we described the technology in the previous subsection), cool and separate the grains. Then you should put them in small portions in bags, release the air, level them into one layer and seal well.

Video: freezing corn kernels

Is it possible to freeze boiled corn?

According to reviews, you can freeze boiled corn, but this will significantly shorten its shelf life. To freeze boiled corn, you need to first boil the cobs in salted water until ready, for 25 - 40 minutes.

After the grains become soft, let the cobs cool, put them in bags and put them in the freezer. To make the product ready for use again, you just need to place it in the microwave and heat it up.

Reference:

For freezing boiled corn, you can use slightly overripe corn.

Frozen corn in kernels or on the cob, fresh or blanched, can be stored for 6 to 8 months if the correct freezing technology is followed. Boiled cobs can be kept in the freezer for no longer than two weeks. Shelf life

Important!

Corn cannot be re-frozen, so portions should be of a size that can be cooked and consumed immediately.

Whatever option you choose for freezing corn for the winter, each method allows you to preserve for a long time the maximum of nutrients contained in the product. If you adhere to a number of rules for freezing and storing cereal, then its taste and appearance will remain unchanged for a long time.

Corn is a seasonal plant and can be purchased mostly in or dried form after harvest. Experienced housewives recommend freezing it on the cob, as this method retains most of the beneficial qualities. Frozen cereal, like fresh cereal, has a calorie content of approximately 90 kcal per 100 g. The vast majority of the composition is water - 70–75%. Carbohydrates make up 20–23%, proteins 3–3.5%, and fats up to 1% of weight. About 2% of the mass of grains also comes from dietary fiber.

Due to the content of vitamins, macro- and microelements, the use of frozen corn helps improve the functioning of the heart and blood vessels, digestive organs, nervous and endocrine systems. As part of a varied diet, it improves the appearance, health of skin and hair, and stabilizes metabolic processes. Let's look at how to freeze corn on the cob at home

Frozen corn on the cob is a simple winter preparation that will help preserve the product for a long time. After defrosting and cooking, you can enjoy tasty and juicy cereal, just like in the summer.

Will the taste and beneficial properties be lost?

Freezing corn on the cob helps preserve not only its beneficial properties, but also the taste of the fresh plant. Cereal grains contain B vitamins, magnesium, phosphorus, iodine, potassium and calcium. Consumption of the product has a positive effect on the functioning of the gastrointestinal tract and the immune system as a whole.

Frozen vegetables, fruits and berries retain nutrients better than their canned counterparts. In addition, it is very tempting to be able to enjoy products in winter that seem to have just been picked from the garden.

Is it possible to freeze corn on the cob?

Frozen corn on the cob is a simple winter preparation that will help preserve the product for a long time. After defrosting and cooking, you can enjoy tasty and juicy cereal, just like in the summer.

Will the taste and beneficial properties be lost?

Preparing corn

Before freezing, the cobs need to be properly prepared:

remove cover leaves;
remove the stigma (brown hairs);
cut off the tip with unripe grains by 2-3 cm;
remove all damaged areas using a sharp knife.

Rinse each cob under running water, dry with a towel or leave to dry at room temperature.

Correct selection of cobs

The main thing when harvesting corn is to choose high-quality specimens. Fresh cobs should be frozen. If the crop has been stored for a long time, the sugar contained in the cereal turns into a starchy substance, which causes the taste to deteriorate.

Choose cobs of medium maturity. Unripe and overripe varieties will not give the taste that children and adults like so much. There should be no visible damage, dark spots or traces of insects on the cobs.

Which varieties are best?

Sugar varieties are excellent for freezing; the ripeness should be milky-waxy. When the pale yellow soft kernel of corn is pressed to release white, sweet juice, the corn is ripe.

Reviews from housewives about the nutritional qualities of corn after freezing are contradictory. But the cause of failures is not always associated with a violation of procurement technology. Most varieties of sweet corn are not intended to be stored by any means other than canning.

Mercur;
Nika 353;
Tsukerka;
Chell;
Fun.

Selection and preparation of corn

You can freeze different types of corn for the winter. The variety does not play a big role, but it is still recommended to take young cobs for this purpose, which have already formed grains. They should be tightly arranged in a row and have a pleasant aroma. When you press on the grains, a light white juice may release. This is a sign of young corn; after defrosting, it will be as tender and sweet as if it had just been picked from the plot.

It is desirable that the corn for freezing be whole, especially the grains, not diseased, without bugs or worms on the cobs. It is best to pay attention to sugar varieties; if technical types are selected, they are frozen immediately after ripening - later the grains will become hard.

Interesting!

It is believed that corn was cultivated in South America 7-12 thousand years ago!

It is advisable that the corn for freezing be whole, especially the grains

Before you freeze corn for the winter, you need to do some prep work.

The heads of cabbage are cleared of leaves and the upper forelock.
The top, which is usually dry in corn, must be cut off; it will be of no use.
Cleaned heads of cabbage must be washed under running water.
Now it’s important to dry the corn; it never freezes when wet!
If not whole cobs are frozen, but only grains, then it is necessary to separate the grains from the head of cabbage or cut them off with a knife.

After these preparatory procedures, the corn is ready for the freezing process itself.

The nuances of freezing cobs

You can freeze cobs in different ways. But in any case, more space will be required in the freezer than when preparing grains. However, the result is worth it.

Raw

When frozen raw, the advantages are:

beneficial substances are preserved as much as possible;
In the cold season, you can boil the cobs of corn and enjoy it straight from the head.

The disadvantages include the fact that the cobs need to be fully cooked for 30–40 minutes after defrosting.

Boiled

If frozen, the product can be eaten immediately after defrosting. A kind of “hardening” of boiled corn before freezing will preserve all its beneficial properties, taste and appearance. But it will take more time to prepare the product.

Step-by-step instructions for processing, packaging and freezing

Processing using the dry method and “hardening” will differ. Each method has its own advantages and disadvantages, but nevertheless allows you to preserve the beneficial substances and aroma of the vegetable.

Dry method

Pack the pre-prepared cobs into bags of 2-4 pieces (removing the air from them and fastening them with a zip fastener) or wrap each head individually with cling film. In this form, place the cobs in the freezer. In winter, all you have to do is take the corn out of the refrigerator, throw it into boiling water and cook for 20-30 minutes. We recommend putting in one bag the number of cobs that you use at a time. Repeated freezing is not advisable.

Hardening method

The blanching method is called a kind of hardening of the product. The sequence of actions for this method is as follows:

Prepare two pans - with boiling water and cold water (you can add ice cubes).
Place the prepared cobs in hot water for 5 minutes. During cooking, all heads of cabbage should be completely immersed in water. They can be turned over if necessary.
Then place in a pan of cold water for 3 minutes.
Repeat the procedure 3-5 times.
Place the cobs on a thin, lint-free towel and wait until they dry thoroughly.
Next, wrap each fruit separately in cling film and place in the freezer.

Shelf life

The speed at which corn on the cob freezes depends on the refrigerator. On average, it freezes in 2-3 hours. If you are packing several cobs in one bag, you can put them on a dish and place them in a chamber for a day, and then package them. This way you don't end up with a big frozen ball.

Frozen vegetables usually have a shelf life of one year, but corn is an exception and can be stored in the freezer for no more than 6-8 months, whether it has been blanched or not.

Advice
! Do not delay eating corn on the cob. It is advisable to eat up the reserves before the next harvest arrives: the longer the grain is stored, the less pronounced the taste and aroma of the grains becomes, and the harder their structure becomes.

Optimal conditions

The grains easily absorb foreign aromas. Since only vegetables are not always stored in the freezer, but also meat or fish, you need to isolate the cob from air, trying to achieve maximum tightness of the packaging.

How to defrost corn on the cob

The best way to defrost corn is by placing it in the refrigerator. This way the process will occur gradually, but the correct temperature regime will be maintained, which will not allow bacteria to develop. You can defrost the cobs in the microwave, but to do this you need to wrap them in a towel so that the grains do not dry out and remain soft and juicy.

It is recommended to partially defrost corn on the cob that has not been previously blanched and only then send it to cook in a pan. It is not a good idea to reheat frozen food by simply leaving it at room temperature, as bacteria may develop in it.

Attention!
Do not place frozen corn in hot water and assume that it will melt during cooking. This will make the grains unpalatable.

Further use

After defrosting, the raw cobs are boiled in boiling water for 20–30 minutes. Corn that has been pre-blanched should be kept in boiling water for several minutes.

Thawed corn can not only be boiled, but also cooked in the oven. To do this, mix butter (20 g per 1 cob) with herbs and spices (to taste). Coat the heads with the resulting marinade, wrap them in foil and place them in an oven preheated to +180˚C for 40 minutes.

Corn goes well with many foods, so it can be added to almost any treat. Salads and snacks with tender grains will always decorate the holiday table and daily meals.

To make eating frozen corn enjoyable, follow these simple recommendations:

Late varieties of the crop, harvested at the stage of milk maturity, remain fresh longer. The skin on the grains is not so rough, but strong enough not to burst during processing.
Do not leave cereals in the refrigerator without a bag or container. Without packaging, the shelf life of cobs will be reduced by a third.
Corn that has been frozen comes to readiness when cooked much faster than fresh corn.
Ensure that the packaging is completely sealed, otherwise the grains will certainly absorb foreign odors during storage.
Do not cook cobs while frozen. If you throw them directly into boiling water, the skin of the grains will become too tough. Wait until they are completely thawed.
Thawed heads of cabbage can not only be boiled, but also baked in the oven.

Freezing grains

How to freeze corn for the winter in individual grains? For this method you will need a saucepan, a deep bowl, ice and water.

First, remove leaves and fibers from the corn. Rinse the cobs under running water and place in a saucepan. Bring the product to a boil and let it cook for another five minutes. Prepare a deep bowl with cold water and ice in advance. Once the cooking is complete, you need to act quickly. Place the cobs in a bowl of ice and let them cool. Cooling should occur immediately.

Grains prepared and frozen in this way can be stored all winter, and at the right time taken out and cooked as required by the recipe.

Freezing raw product

This method will tell you how to freeze corn on the cob raw.

Take the product and clean it of leaves and fibers. Rinse under running water and place on a dry towel or napkin. It is necessary that all the liquid is absorbed into the fabric and you do not get the glaze effect.

Place the cobs on a flat-bottomed plate and place in the freezer. In this form, the product should last for about a day. If the time is exceeded, it’s not a big deal. Once completely frozen, transfer the corn to a convenient food storage container.

Cobs in this form can be stored throughout the winter, and they must be cooked like regular corn, without waiting for the product to defrost.

Can you freeze boiled corn?

To cook or not to cook cobs for freezing, that is the question? It all depends on how long you will store them later: frozen raw corn can be stored for 6 months, but boiled corn can be stored for no more than 2 weeks. That's all.

Let's start cooking:

Peel the corn cobs and place them in a pan with young leaves and stigmas.
Fill with water and boil for up to 1 hour, depending on ripeness.
We take out the cobs and place them on a plate until they cool completely.
And then we cut off the grains with a knife, without touching the hard part of the cob.
We put all the cooked grains in vacuum bags and store them compactly in the freezer.

After defrosting, you will be happy to eat the finished corn all at once, but if there is any left, you can leave it in the refrigerator until the next lunch.

Freezing corn as an additional ingredient

Many cooks like to add corn kernels to vegetables when preparing any dish. Since you can freeze corn for the winter not only as a separate product, this method will greatly simplify your life.

Wash the cobs and remove the grains. Prepare the necessary ingredients. It could be peppers, carrots or potatoes. All ingredients must be cut into small pieces so that later you can immediately begin the cooking process.

Rinse all ingredients and dry on a towel. Mix ingredients and place in freezer bags. Place in the freezer until you need them.

Disadvantages of freezing at home

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You may also encounter disadvantages when freezing corn for the winter. There are not many of them, but for many they are quite significant.

Re-freezing corn is not possible. Of course, no one will stop you from doing this, but when you re-freeze, most of the nutrients are lost and the grain film becomes hard. This kind of corn is no longer juicy and not everyone will like its taste.
When corn is re-frozen, most of the nutrients are lost.
Frozen corn, especially on the cob, requires a lot of freezer space. If the freezer is small, then this storage option will not work.

As you can see, these shortcomings are associated with the peculiarities of the kitchen and the freezing of corn. If you have a large freezer and freeze corn in small portions, then there will be no problems.