Michigan State University Extension
Preserving Food Safely - 01600283


  Whole-kernel  and  cream-style.  Select ears  with  plump,
tender  kernels and thin, sweet milk.  If the milk is  thick
and starchy, it is better to freeze corn as cream-style.    
  Husk  ears, remove silk  and wash the corn.   Blanch  ears
for 4 minutes.  Cool promptly in cold water and drain well. 

  For whole-kernel corn, cut kernels from cob at about  two-
thirds the depth of the kernels.                            

  For  cream-style corn, cut corn from the cob at about  the
center of the kernels.  Scrape the cobs with the back of the
knife to remove the juice and the heart of the kernel.      
Pack  corn  into containers, leaving  1/2-inch  headspace.  
Seal, label and freeze.                                     

  On-the-cob.  Select same as  for whole-kernel sweet  corn.
  Husk, remove silk, wash and sort ears according to size.  

Small ears.......................... 7 minutes              
(1 1/4 inches or less in diameter)                          
Medium ears......................... 9 minutes              
(1 1/4 to 1 1/2 inches in diameter)                         
Large ears.......................... 11 minutes             
(over 1 1/2 inches in diameter)                             

  Cool promptly in cold water and drain well.               

  Pack  ears  into  containers or  wrap  in  moisture-vapor-
resistant material.  Seal, label and freeze.                

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