Do you support your local Farmer's Market? We do! Even though we raise a garden every year, we still make numerous visits to our town square to buy veggies that we didn't raise or didn't do well. This year the corn and beets were no shows so off to the square we went early one Saturday morning. The early bird gets the worm...or in this case...the corn! We are so fortunate to have as many vendors as we do with the crowds coming out like they do. Buying locally raised corn at this point is pretty much over. The weather didn't help anyone's growing season this year.
Normally, we blanch, cool, vacuum seal and freeze our corn. It's a pretty time consuming task. Last year my brother was telling us about how he was freezing his with the husk on. We tried it, we liked it and it's a whole lot easier! If you don't have a vacuum sealer, you just don't know what you are missing! There is no freezer bag out there that can even remotely compete with vacuum sealing. Everything we've ever frozen in this manner tastes as good as fresh even two years later.
Part of the 8 dozens of Peaches and Cream we froze to enjoy all through 2012-2013.
Chop both ends of the corn off. We place 6 normal sized ears in a 1 gallon vacuum seal freezer bag.
Evenly distribute corn in the bag. The more uniform it is, the better it will seal. Carefully center bag opening over the gasket.
Close door, lock unit and seal! We froze 16 packs of corn which will barely get us until Memorial Day next year. We are some grilled corn eating folks!
HINT: Be sure to thaw your packs completely before you shuck it. It makes silk and husk removal a lot easier.