I tried freezing corn on the cob this year. I followed the instructions in a preserving book. After a few days in the freezer several kernels turned brown. Is this still safe to eat? What happened?
By Geraldine from Havre, MT
If too high a temperature is used when cooking, caramelization of the sugar occurs in the corn, causing the kernels to turn brown.
When I freeze corn on the cob, I shuck the ear and put it in the freezer as is, I put several in a ziplock freezer bag. I live alone so when I want one for a meal, I take out one, wrap it in paper towel and nuke it for 4 minutes. I could boil it, I just don't want to.
You didn't say how you stored your corn in the freezer.
I cut both ends of the ear of corn, remove loose husks, put ears with husks on into a brown paper grocery bag, close the top and freeze. I can remove any amount of corn, finish husking and cook. The best way to cook corn on the cob (learned from grandmother 50 years ago) is to bring water to a boil, drop corn in, when water begins to boil again, corn is done.
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