I know that corn on the cob can be frozen, but I don't know if any special prep is needed to do this. Could someone please tell me what I need to do to freeze it on the cob? My dd's grandmother gives us some of their extra. Thank you in advance.
Janice from IL
I recently bought a bunch at a local farmer's market and shucked it, cleaned it well, broke each ear in half (that's all we eat at a sitting) blanched it for 7 minutes for small ears and 9 minutes for large ears. Then I dunked in ice water for the same number of minutes and food-saved it with two half ears in a package and stuck them in the freezer. Tastes great. (08/07/2006)
By Linda in MO
I have recently seen different ways, but all I do is cook it about 3 minutes like I would cook to serve corn on the cob. I cut it off the cob and put it in freezer bags. I drop the ears in cold water first. Has always worked for me and tastes so good when the snow is blowing. (08/07/2006)
By Mary Ann
We always have a lot of corn on the cob. All my husband does is put it in brown paper bags, tape the top closed and freeze. When we ready for corn, we pull out 4 or 5 ears of corn and shuck it and take the silk off. Put the corn in a pan of hot water. By the time the corn reaches a boil it is done. It saves a lot of time and it is ready in less than 30 minutes. (08/07/2006)
7 to 9 minutes blanching? You only are suppose to cook it 3 minutes to eat it fresh at the table. That sounds way too long. (08/07/2006)
A friend gave me two brown grocery bags full to put in freezer: the outer husks were taken of and both ends cut off a bit. The bag was sealed with masking tape. When one wants to cook some, all you have to do is take out the number of ears you want, put in microwave about 2 minutes per ear (10 minutes per 5 ears); when time is up take out and peel the remaining husks and silks off (the silks just cling to the husks and come off very easily, just like eating fresh corn. Doris B. (08/07/2006)
I have been freezing white corn for many years. All I do is clean it really well, cut it to the size you want and put it in vacuum sealer bags. I do not blanch it at all. Then you can put the bag and all in a pot to boil for a few minutes and you have really fresh corn.
Here's what I found.
Copy printable Format: http://extension.missouri.edu/explore/hesguide/foodnut/gh1503.htm
Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.
Water blanch small ears (1-1/4 inches or less in diameter) 7 minutes, medium ears (1-1/4 to 1-1/2 inches in diameter) 9 minutes, and large ears (more than 1-1/2 inches in diameter) 11 minutes.
Cool promptly and completely to prevent a "cobby" taste. Drain, package, seal and freeze.
Whole kernel corn
Water blanch 4 minutes on the cob. Cool promptly, drain and cut from cob. Cut kernels from cob about two-thirds the depth of the kernels. Package, seal and freeze.
Cream style corn
Water blanch 4 minutes on the cob. Cool promptly and drain. Cut off kernel tips and scrape cobs with the back of a knife approximately half the depth of the kernel to remove the juice and the heart of the kernel. Package, seal and freeze.
Another way to prepare cream style corn for freezing is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler and heat with constant stirring for about 10 minutes or until it thickens; cool by placing the pan in ice water. Package, seal and freeze.
I have been freezing corn on the cob, husks and all, for so many years. Take it out of the freezer when needed, put in the micro for about 17 minutes. You will be able to tell when it is done by the smell. Corn never tasted more like fresh, when done this way. And the husks and silk are easily removed. Try it, you will like it.
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