Blanching is not necessary to successfully freeze corn.
This is the easiest and quickest method if you have room in your freezer.
Shuck the corn and place the cobs in large freezer bags and freeze
The best way to cook frozen whole cobs:
Bring a large pot of water to boil.
Drop frozen ears of corn into boiling water.
Cook for 5 minutes or until done to your liking.
Shuck the corn and cut the kernels off the cob into a large bowl.
Spoon kernels into freezer bags or containers, remove as much air as possible, seal and freeze.
The best way to cook frozen corn kernels:
Sauté in butter with the additions of chopped onions or peppers.
Add to soups and stews.
Freezing Cooked Corn
Place the creamed corn from this recipe in a freezer container and save for a side dish at your Thanksgiving Day dinner. This recipe is also good for stuffing vegetables, such as tomatoes or bell peppers.
4 ears corn, husked
1 tablespoon honey
2 tablespoons all-purpose flour or Wondra flour
Salt and freshly ground black pepper
1 cup heavy cream
1 cup of corn broth
2 tablespoons butter
Cut the kernels from the cobs with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
Place the corn husks in a large pan and cover with 2 cups of water. Bring to a boil, reduce heat, and simmer until the liquid is reduced by half about 45 minutes. Discard the cobs and save the broth.
Whisk together honey, flour, ½ teaspoon salt, and ¼ teaspoon pepper. Add the corn kernels. Add the heavy cream and water. Mix.
In a large skillet over medium heat, melt the butter. Add the corn mixture and turn the heat down to medium-low, stirring until it becomes creamy about 15-20 minutes.