Corn may be one of the easiest things to preserve. When the summer is getting late it can be a good idea to buy some fresh corn and get it in the freezer. There’s nothing like pulling out some frozen local corn at Thanksgiving instead of grocery store bought or even worse…canned!
It doesn’t take much effort at all really and it will come out perfect every time. No need to blanch ahead of time or anything. We used a food saver sealer for ours but you certainly don’t have to. Instead, just buy some freezer bags (Make sure they are Freezer Bags and not gallon storage bags. The plastic is different. Storage bags will result in freezer burn!) place the corn in there and use a straw to suck all of the air out. You’re corn will stay good for up to a year!
Use a sharp knife to take the corn kernels off the ear itself. Try and clean out as much of the hairs as you can but if you can’t get them all don’t worry about it. We pack ours up into one pound bags but you can easily do whatever size you like if you have room in the freezer.
10 ears of corn yields a little more than three pounds of kernels!
We packed up the three pounds and had a heaping cup of corn left. So we decided to chop half of a zucchini and mix them together with a clove of chopped garlic. Then we beat two eggs with a little bit of flour and mixed it all together with salt, pepper, and a little honey to make corn and zucchini pancakes. Optional if you’d like to top yours with chili garlic sauce! We did.
They were delicious! 10 ears of corn is lots of frozen goodness and a meal for the family. Gotta love the summer, but it’s nice to bottle some of it up for later in the year, too.
Fisher Hill Farm 
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