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Transfer the corn immediately to an ice water bath for the same amount of time you blanched it. This halts cooking and helps retain the corn’s snap and color.
5. **Cut the Kernels (if desired)**
If you want loose corn (instead of whole cobs), stand the cob upright and slice downward with a sharp knife or corn stripper. Be careful not to cut too deep—you just want the sweet, juicy kernels.
6. **Package and Freeze**
Place the kernels or whole cobs into freezer-safe bags. Remove as much air as possible to prevent freezer burn. Label with the date, then lay bags flat in the freezer for easy stacking.
💡 How We Use It in Winter
Here are just a few of our favorite ways to use our frozen summer corn during the colder months:
* **Hearty Corn Chowder** – Creamy and comforting with potatoes and bacon.
* **Southwest Casserole** – A warm, cheesy bake with beans and peppers.
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