Ingredients:

  • 6 ears (approx. 2 lbs / 900g) fresh sweet corn
  • 1 gallon (3.8L) filtered water
  • 1 tbsp (15g) sea salt

Instructions:

  1. Remove the green and white husks and pull away all silk strands from the corn.
  2. Slice off the stem end so the cob is even and rinse the ears under cold water to remove remaining debris.
  3. Bring the salted water to a rolling boil in a large stockpot.
  4. Carefully lower the corn into the water and boil for exactly 7 to 9 minutes once the water returns to a boil.
  5. Immediately transfer the corn into a bowl of ice water and let them sit for 7 to 9 minutes to stop the cooking process.
  6. Use a kitchen towel to pat each ear completely dry to prevent ice crystals.
  7. Place ears in freezer bags, squeeze out all air, and seal tightly or use a vacuum sealer.