How to Blanch Corn

Blanching Corn on the Cob in Boiling Water

Prepare corn for blanching. Remove husk from corn completely. Peel down the outer green and leafy covering from the corn. Discard husk or compost it. Peel off and remove the silk from the corn. The grassy, hair-like strands can be pulled off by hand or with a soft vegetable brush, but don’t worry if you can’t remove every last one, they can be easily cleaned off after cooking. Break off any excess stalk from the ear of corn. If more than an inch or two of fibrous stalk remains at the bottom of the ear, you can snap off the rest. Personal preference dictates how much stalk you wish to leave on, from a few inches to none at all. Rinse corn to remove any dirt particles or excess silk.

Submerge corn in a large pot of cold water. Select a pot that is large enough to completely cover all of the corn you plan to blanch with water. Place corn in pot. Fill pot with cold, clean water, using roughly one gallon of water for every two to three ears of corn. Allow for a few extra inches of water to remain above the corn, and three to four inches from the water line to the lip of the pot.

Bring pot of water with corn to a boil. Turn heat to high and allow water to come to a boil.

Boil corn for seven to 11 minutes. If you have small ears measuring one and a 1/4 inches in diameter, boil for seven minutes. If your corn is medium sized and measures one and a 1/4 inches to one and 1/2 inches in diameter, boil for nine minutes. And if your ears of corn are large, measuring over one and 1/2 inches in diameter, boil for 11 minutes.

Remove corn from boiling water and place in ice water bath. Fill a large bowl or sink with cold water and ice to create ice water bath. Carefully remove corn from boiling water using kitchen tongs. Submerge corn in ice water bath. Change water periodically if water temperature rises above 60˚ F (15.6˚ C).

Drain corn from ice water bath.

Use or freeze corn. If your corn is fresh and tender it may be ready to eat or you can further cook the corn by roasting it in the oven or by cooking the kernels with another method. To freeze the corn, place entire blanched ears in freezer-proof bags or containers.

Blanching Corn on the Cob with Steam

Prepare corn for blanching. Remove husk from corn completely. Peel down the outer green and leafy covering from the corn. Discard husk or compost it. Peel off and remove the silk from the corn. The grassy, hair-like strands can be pulled off by hand or with a soft vegetable brush, but don’t worry if you can’t remove every last one, they can be easily cleaned off after cooking. Break off any excess stalk from the ear of corn. If more than an inch or two of fibrous stalk remains at the bottom of the ear, you can snap off the rest. Personal preference dictates how much stalk you wish to leave on, from a few inches to none at all. Rinse corn to remove any dirt particles or excess silk.

Prepare pot for steaming. Choose a pot large enough to blanch two to four ears of corn at a time in a single layer depending on the size of your pot. Place a metal steamer basket or mesh strainer at the bottom of the pot. Add roughly two to three inches (five to seven cm) of water to the pot. Use enough water that the surface of the water is roughly an inch ( two and a 1/2 cm) below the steamer basket or strainer.

Place ears of corn in steamer basket in pot without overcrowding.

Cover pot and bring water to a boil.

Steam corn for approximately four minutes.

Plunge corn into ice water bath. Fill a large bowl or sink with cold water and ice to create ice water bath. Remove corn from pot using tongs or by carefully lifting steamer basket from pot. Submerge corn in ice water bath. Change water periodically if water temperature rises above 60˚ F (15.6˚ C).

Use or freeze corn.

Blanching Whole Kernel Corn in Boiling Water

Bring water to boil in a large pot. Use roughly one quart (one L) of water for each cup (250 mL) of kernels.

Pour whole kernels carefully into boiling water.

Boil kernels of corn for approximately four minutes or until tender.

Drain water from the corn kernels by pouring the pot over a strainer placed in the sink.

Plunge corn into ice water bath to stop cooking process.

Use or freeze whole kernels of corn.

Blanching Whole Kernel Corn with Steam

Prepare pot for steaming. Choose a pot large enough to blanch one to two cups (250 to 500 mL) of whole kernel corn at a time. Place a metal steamer basket or fine mesh strainer at the bottom of the pot. Add roughly two to three inches (five to seven cm) of water to the pot. Use enough water that the surface of the water is roughly an inch ( two and a 1/2 cm) below the steamer basket or strainer.

Pour kernels of corn into steamer basket or strainer.

Cover pot and raise heat to bring water to a boil.

Steam kernels of corn for approximately four minutes or until tender.

Remove steamer basket or strainer with corn from the pot carefully.

Plunge corn into ice water bath to stop cooking process.

Use or freeze whole kernels of corn.