To blanch corn on the cob:
- Remove the husks and silk from the corn cobs.
- Bring a large pot of water to a boil.
- Use tongs to carefully add the corn cobs to the boiling water.
- Boil the corn for about 4 to 7 minutes depending on the source (4 to 6 minutes is common; some recommend up to 7 minutes for small ears, 9 for medium, and 11 for large ears).
- Immediately transfer the corn to a large bowl of ice water for about 4 to 5 minutes to stop the cooking process.
- Once cooled, remove the corn from the ice water and dry if needed.
This method preserves the corn’s texture, color, and flavor, making it ideal for freezing or cooking later.
