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    The Chocolate Life

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    Thanks your post.
    Its inspired me to try freezing corn.
    Just wondering about whether you need to boil it first ?
    I have read things like this -
    "Blanch the corn.
    All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times generally vary from one to 10 minutes, depending on the vegetable. The duration should be just long enough to stop the action of the enzymes."


    Jeff - Blanching is a common step in most freezer preservation methods for veg. Personally, though, I've never had an issue with corn being frozen raw. It still tastes amazing with great texture. Greens like kale and spinach I do blanch and then shock in cold water (run it under the tap or douse it), squeeze out the water and throw the lumps of greens into a ziploc bags for freezing. I suppose that's why I used corn for the post - so bloody easy.

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