Plastic-Free Sweetcorn (How To Remove The Kernels + Freeze)
Some things seem so glaringly obvious with the benefit of hindsight. I would never have thought of processing my own sweetcorn cobs if it hadn’t been for giving up plastic last year. Until then, I had always purchased bags of sweetcorn from the freezer aisle in the supermarket. I didn’t use it often, but it was one of those staples I liked to have on hand, for when my fridge was empty and the shops were shut.
The freezer equivalent of the tins of tomatoes that I liked to have on hand in the pantry.
So Plastic Free July came along last year, and out went plastic food packaging, and so did frozen sweetcorn. I wasn’t about to buy the tinned stuff, because it’s filled with added sugar and salt, and the tins are lined with BPA plastic. Plus I always think it has a grey tinge that fresh and frozen corn just doesn’t have, which rather puts me off.
I resigned myself to only eating sweetcorn for the month of the year when it comes into season and I could buy fresh corn cobs. Along came the season, and with it more corn than I knew what to do with. And it occurred to me that I could process my own cobs and freeze the sweetcorn, plastic free! Why this epiphany took so long to come to me I have no idea. But at least it did, as I now have a supply of frozen sweetcorn in my freezer that should last me until next season.
It still makes me smile when I think about how obvious it was.
So if you’re like I was, and have no idea how to process corn, read on. If you were on that page years ago, I hope you feel a sense of satisfaction that I have finally caught up!
How to Freeze Sweetcorn
An average cob makes approximately 150g frozen sweetcorn.
Remove the green husks and as much of the silky stuff as you can.
Place the corn in a pan of unsalted boiling water (wait until it is boiling before adding the corn) and allow to boil for 5 minutes. This is called blanching.
Remove the corn with tongs and place immediately into a bowl of icy water. This will stop them from cooking. Let them sit for at least 5 minutes, until cool to touch.
To cut the kernels off, hold the cob upright and using a sharp knife, cut downwards in strips. The corn will fall off in chunks but is easily broken up with your fingers.
Break up any clumps with your fingers. Place in a suitable container. Try to pack the containers as tightly as possible to minimise freezer burn.