Frozen Corn & Herb Blend — FarmPal

Freezing recipe yielding 6-8 cups kernels. Stores for 8-10 months frozen.

Method
freezing
Yield
6-8 cups kernels
Storage
8-10 months frozen
Difficulty
beginner

Ingredients

  • •12 ears fresh sweet corn (bi-color or yellow varieties at peak sweetness)
  • •4 tablespoons unsalted butter
  • •1/2 cup chopped fresh herbs (basil, chives, parsley)
  • •1 teaspoon sea salt
  • •1/2 teaspoon black pepper
  • •Ice water bath

Instructions

  1. 1Shuck corn and remove all silk a damp paper towel helps catch stray strands
  2. 2Blanch ears in large pot of boiling water exactly 4 minutes
  3. 3Transfer immediately to ice water bath for 4 minutes (stops enzyme activity)
  4. 4Cut kernels from cobs using sharp knife stand ear in center of bundt pan to catch kernels
  5. 5In skillet, melt butter over medium heat, add corn kernels
  6. 6Sauté 2-3 minutes, season with salt and pepper
  7. 7Remove from heat, toss with fresh herbs while still warm (herbs release oils)
  8. 8Spread in single layer on sheet pan, freeze until solid (1-2 hours)
  9. 9Transfer frozen kernels to freezer bags, press out all air
  10. 10Label with variety and date frozen corn quality declines after 8 months
  11. 11From frozen: sauté directly in butter, add to soups, or fold into cornbread batter