Harvesting: Fresh sweet corn is harvested at its peak ripeness to ensure maximum sweetness and flavor. Cleaning: The harvested corn is thoroughly cleaned to remove husks and impurities. Blanching: The corn kernels are briefly boiled or steamed to stop enzymatic activity that would cause spoilage and to lock in nutrients and color. Cooling: The blanched corn is then rapidly cooled, often using water, to prepare it for freezing. Freezing: The kernels are frozen quickly using technology like IQF, which freezes each kernel individually, preventing them from clumping together. Packaging: The frozen corn is packed into sacks or containers and stored in cold chambers at -18°C (0°F) or below
