For many of us, the aroma of boiled corn is a memory of summer vacations and the seaside, because this cereal crop ripens precisely during holidays and travel. A hot, salted ear of corn is not only tasty but healthy food as well.
You can also enjoy sweet grains in winter - in salads, soups, stews and other dishes, in the photo of which it looks so appetizing. To do this, you just need to harvest and freeze correctly. Homemade corn in winter is tasty, healthy and less costly, since a bag of a finished product is not cheap, and here you can get yummy practically for free.
Freezing whole ears recipe
Corn came to our diet thanks to the journey of Christopher Columbus, who brought several cobs from America. It is not only a vitamin-rich food, but also a frequent ingredient. cosmeticsas well as raw materials for fuel.
Corn grains contain B vitamins, magnesium, phosphorus, iodine, potassium and calcium. Isn't that a sheer benefit? Therefore, the use of the product has a positive effect on the functioning of the gastrointestinal tract and the immune system in general. You can freeze corn on the cob in several ways. Many people prefer to boil it, but the simplest and most convenient is raw. It's time to start cooking.
Ingredients
Servings: - + 4
- corn 1.2 kg
Per serving
Calories: 677 kcal
Proteins: 9.8 g
Fats: 20.6 g
Carbohydrates: 135 g
10 min.
Video Recipe Print- calorie content - 319.3 kcal;
- fats - 10.3 g;
- proteins - 4.9 g;
- carbohydrates - 58.5 g.
- corn in grains - 1 kg;
- water - 3 liters.
- Leaves and dirt are removed from the cobs, and then immersed in boiling water for 10 minutes.
- After heat treatment, the heads of cabbage are taken out and immediately lowered into a container with very cold water for 5-7 minutes. Then it is dried by spreading it out on a towel. Thanks to this procedure, the grains are separated from the stalk very easily.
- Then they are evenly laid out on trays or baking sheets and placed in the freezer for 1-2 hours.
- After the initial freezing, the grains are taken out and poured into prepared portioned bags with airtight fasteners. For faster freezing, the grains are poured so that they lie in a thin layer, and the bag can be slightly flattened.
- calorie content - 119 kcal;
- fats - 3.9 g;
- proteins - 1.3 g;
- carbohydrates - 22.7 g.
- canned corn - 1 kg.
- Drain excess liquid from the jar and pour the beans onto a flat surface. If you don't have much corn, you can stack it on the bottom of a short plastic container. This pre-freezing will prevent the seeds from sticking together and will be easier to reuse.
- After half an hour, take the corn out of the chamber and pour it into any convenient bag or container that will take up less space in the cell.
- raw corn - 1 kg;
- water - 3 l;
- sugar - 6 tbsp. l.
- Soak the grains for 2-3 days to swell.
- When they have increased in size, you can start cooking. Bring water and sugar to a boil, add grains and keep on low heat for about an hour.
- Then you need to cool and insist at room temperature for a couple of days.
- Drain the water. Pack the bait.
Young corn cobs are cleaned of leaves, stems and other contaminants, all hairs must be removed.
Each head of cabbage is washed under running water, then dried with a towel.
Corn is packed in zip bags or wrapped tightly in cling film and placed in the freezer.
Advice: you can pre-pour boiling water over the cobs, and then cool, dry and pack in a convenient way.
Recipe for freezing corn in grains
It is also possible to freeze corn in grains, but this process takes much more time and effort. The most difficult thing is to remove them from the head of cabbage, most likely, a strong "man's hand" is required. This can be done in several ways, but the most rational, especially if there is a lot of corn, is to cut the grains from the head with a knife.
The process is quite laborious, but at the same time, it is the corn grains that are more convenient to use after freezing: they are easy to boil, or they can be added to a boiling dish even when frozen. Unripe cobs are best used for canning, but here you will need fully poured and preferably fresh ones, such are at the end of the season.
Time for preparing: 4 hours
Servings: 10
Energy value
Ingredients
Step by step cooking
Important: the approximate weight of one ear of corn is 300 g, where 200 are grains. This information should be taken into account by people who are limited in nutrition and are counting calories. Despite all the useful substances, corn has a rather high calorie content, so it is suitable for few people for daily use.
Canned Corn Freeze Recipe
Store bought canned corn also suitable for freezing. Of course, you probably shouldn't buy grain on purpose. After all, at any time you can go to the nearest supermarket and buy a jar. But if it is already open and not all of it has been used, then this option is quite suitable.
Time for preparing: 60 minutes
Servings: 10
Energy value
Ingredients
Step by step cooking
Advice: in this way, you can freeze not only corn, but also make a bright, downright golden vegetable platter for winter soup, adding peas, carrot pieces and onions.
Fishing Corn Freeze Recipe
Corn is a great bait. Experienced fishermen use it as bait for carp, crucian carp and roach. For this purpose, you can not only buy corn in a specialized store, but also cook it at home, and then freeze it for future fishing.
Time for preparing: 2 hours
Servings: 10
Ingredients
Step by step cooking
Important: it is better to sign “fish” bags with corn or stick special stickers on them so as not to be confused with others prepared for food.
Freezing secrets and rules
Freezing corn on the cob or grains is a snap. This is a quick process that does not require any special skills and abilities. But even experienced housewives first need to study the rules and methods of freezing this culture, and it is better to watch several videos in which they talk about processing and proper harvesting.
Those who have repeatedly encountered the process of freezing corn grains are advised to take ripe heads of sugar varieties, preferably freshly picked. Green or overripe ears will taste bitter and tough, and even more boiling won't fix it.
If corn was blanched before freezing, it will cook much faster than frozen raw corn. Moreover, it can be cooked not only in a saucepan or oven, but also in a microwave.
The average shelf life of frozen corn is six months. It is best to consume all prepared foods during this time. You can pack in any container that is convenient. These are both plastic containers and zip bags. You can also use regular bags, but it is more difficult to distribute the corn so that it lies in one layer in them.
The product cannot be re-frozen, therefore it is necessary to pack the frozen grains a little at a time, for one meal.
Freezing corn for the winter in any of the ways will greatly facilitate cooking and help make them bright, tasty and as healthy as possible. By personal experience For many housewives, it is convenient to bring whole ears to readiness in a slow cooker or in a double boiler. The child will enjoy a fragrant ear with pleasure. No matter how much corn you harvest, everything is eaten.
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Every housewife knows that good nutrition is a guarantee of preserving and extending life. It depends on the consumption of vitamin products all year round. Therefore, you have to harvest vegetables and fruits different ways - salting, pickling, canning and drying, eating them until the new harvest. Modern technology has expanded this list, creating an excellent opportunity to have fresh food on the table all year round. It is about freezing, as a result of which we get fragrant products with all their vitamins. Of course, the freezer of a modern household refrigerator is not dimensionless, so I only have to freeze the essentials: strawberries, apricots and gooseberries for a child, peppers for stuffing, spicy herbs for soups, tomatoes for pizza and, of course, our family favorite vegetable - corn. Therefore, today we will figure out how to freeze corn in grains and cobs at home for the winter.
How to properly freeze corn on the cob
In the era of the development of civilization and when spaceships ply the vastness of the galaxy, some modern housewives are questioning: is it possible to freeze corn on the cob, and then boil it? The answer is unambiguously simple: yes. And then you can safely eat this boiled corn in 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, a milky liquid is released on them. If the grains are hard, then the corn is old and not chewy; too soft and with a pale gray tinge, young grains are still unripe and not suitable for food (they will be absolutely tasteless).
Preparation for freezing:
- The ears should be selected fresh, harvested during the period of milky-wax ripeness, not flabby, without visible defects and small in size.
- The selected vegetables are peeled of leaves and corn silk, the stem and the top edge with unripe grains are cut off from the peeled cob, and then washed.
- Dip the prepared corn in boiling water, blanch for 2 minutes, put it in a colander and cool it under running water, and then lay it out on a towel.
- After the cobs are dry, we send them whole in a vacuum or plastic bag.
- We put these packages in a drawer or on a shelf in the freezer, without leaning against each other, so that they evenly freeze. And after 6 hours, you can stack them on top of each other.
Tip: you need to stack exactly in one layer, so that you can use the entire amount at once and do not re-freeze them if there are excess ones left.
And then, at any time, you can get frozen cobs in sufficient quantities, cook, and eat or use boiled corn for other ready-made dishes.
Freeze corn beans for the winter
Freezing corn in grains for salads, vegetable stews or for making pizza is completely easy, fast and less costly, harvesting it in the summer than purchasing it in the store in the autumn-winter period.
How to prepare vegetables:
- We clean fresh and milky-wax ripeness of corn from leaves with stigmas and cut off the stalks.
- Blanch the prepared ears in boiling water for about 5 minutes, remove them in a colander and cool them under running water, and then let them dry on a cotton towel.
- We put a cutting board on the table, put a cob on it with the cut end and, holding it with our hand in an upright position, cut off the grains with a knife without touching its hard part. We do this with each ear in turn.
- We put raw grains in several vacuum bags in one layer and send them to the freezer for 2 hours. When the corn is frozen, we put it in one food container or in portions in vacuum bags and send it to the freezer for storage.
Tip: Avoid using a paper towel as the paper will soften and stick to the grains.
Now you also know how to freeze corn in grains and cobs for the winter.
Can boiled corn be frozen?
To boil or not to boil the cobs for freezing, that is the question? Everything depends only on how long you will store them later: frozen raw corn is stored for 6 months, but boiled corn - no more than 2 weeks. That's all.
Let's start cooking:
- We clean the cobs of corn and put them in a saucepan with young leaves and stigmas.
- Fill with water and boil for up to 1 hour, depending on ripeness.
- We take out the cobs and put them on a dish, until it cools 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 the ready-made corn, you will be happy to eat it all at once, but if it remains, then it can be left in the refrigerator until the next lunch.
- it's incredibly tasty, but not so healthy. In addition, it is also high in calories. We offer you a recipe for how to freeze corn for the winter right on the cob, preserving all vitamins and microelements as much as possible. If you freeze corn correctly, it will retain its taste and aroma, and after cooking your favorite dish, it will be impossible to tell fresh from frozen.
Frozen corn can be used for salads, side dishes and hot meals. You can also boil frozen cobs. To do this, frozen corn must be dipped in boiling water and cooked for 20-25 minutes.
Helpful hints:
Corn for freezing is taken only of milky ripeness of sweet varieties.
You need to freeze in separate packages in portions. Do not re-freeze!
Before cooking, you need to clean the cobs from hairs and leaves, rinse thoroughly, cut off the top.
Corn, frozen on the cob, is stored without losing its beneficial features, within 6 months. If you pack in 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 ears, rinse, dry and freeze. Then the cooking time using frozen corn will increase.
Ingredients:
- corn on the cob
- water.
Clean corn cobs of leaves and hairs. Rinse under running water. Prepare a pot of boiling water to hold all of the corn you are freezing and a pot of cold water to place the ice cubes. Dip the prepared corn in boiling water and simmer over high heat for 5 minutes. 
Put the ears with a slotted spoon in a bowl of ice water, hold for 5 minutes. Then the corn must be dried. You can use a paper towel. Place the ears on the table for 10 minutes. 
Take zip-lock sachets, put corn cobs in each of them. You cannot open the package, take out one ear, close it and put it back. Also, corn should not be re-frozen like any other deep-frozen product. Squeeze air out of the bags to the maximum, or it is better to use vacuum bags. 
This can extend the shelf life of frozen corn by an order of magnitude. We remind you that last time we told you
Corn for the winter is harvested in a variety of ways. In this article, you will learn how to properly make frozen corn on the cob for the winter. Step by step recipe with photo. Video recipe.
Freezing corn for the winter is a convenient way to preserve the product until the cold season. Frozen corn has an almost identical taste to a fresh product, and also retains all useful substances. To freeze nutritious grains, it is necessary to take mature cobs with milky-wax ripeness. It is better to take the cob size medium with a darkened top and slightly silky to the touch. Tooth-like and sugar varieties of corn are perfectly stored in the freezer. Freeze plant grains in whole cobs and cut from the stem. Earlier I talked about how to prepare corn in grains, and today I will present a recipe for freezing fruits on the cob. In preparation, frozen cobs are used for vegetable mixtures, soups, stews, roasts. Although they are also nutritious and tasty in their pure form. It is enough just to put them in boiling water, boil for 5 minutes, and the corn will be as fresh. The shelf life of harvested grain in a similar way is 1 year.
Before we start cooking frozen corn, let's figure out how it is useful. Grains contain starch, fats, proteins, malt and grape sugar, vitamins PP, E, B1, B2. The ears are rich in mineral salts of sodium, potassium, iron, silicon, calcium, phosphorus, magnesium, chlorine, etc. Fruits contain 20-23% of carbohydrates, 3-3.5% of proteins, and up to 1% of fats. Dietary fiber accounts for about 2% of the grain mass.
- Caloric content per 100 g - 86 kcal.
- Servings - any quantity
- Cooking time - 30 minutes plus freezing time
Ingredients:
- Milk corn - any quantity
- Salt - 1 tsp
Step-by-step cooking of frozen corn on the cob for the winter, recipe with photo:
1. Peel the corn leaves and silky fibers. To speed up the process, periodically rinse your fingers in water.
2. Place the ears in a saucepan. If they do not fit entirely, then break into 2-3 parts.
3. Cover the corn with water and add salt. Boil and simmer, covered, for 20 minutes. If the fruits are ripe, then they require a longer cooking, sometimes up to 2 hours. But in this case, remember that with a long boil, corn begins to release sugar and nutrients into the water, which affects the taste not for the better.
4. Remove the cooked corn from the boiling water and leave to cool.
5. Wrap cold cobs with cling film. For convenience, you can break the cobs into 4 parts. So it will be more convenient to add them to soup or stew immediately frozen.