When we had a garden, I froze corn on the cob and off the cob. I preferred it off the cob as sometimes one could taste the cob if frozen on the cob, and it took up much more room in the freezer. When I froze it on the cob I always shucked it, cleaned off the silks, blanched it, cooled it and put them in zip lock bags.
When I froze it off the cob, I shucked it, cleaned off the silks, blanched it, and as soon as it was cool enough to handle, cut it off the cob. I filled a zip lock bag half full, flattened it out and put into freezer. By flattening out the bags, they freeze faster, take up less room, and defrost quicker.
There are many different ways that others swear by. What I do, cause I am elderly and disabled and live alone, is 'clean' the ear-take of the husk, put the ears in gallon size freezer bags, and simply freeze as it. When I want an ear, I take one, wrap it in a paper towel, and microwave it for 4 minutes. Add butter or whatever your choice is, and eat. Satisfies me.
When I freeze corn, I just trim the bottom off close to the bottom of the ear, leave the husk and silk in tact. Wrap each ear in plastic wrap, and store in a wire basket in the freezer. When you are ready to use them, just remove the amount you need, unwrap them, run a little cold water over them, shake off the excess and pop them into the microwave, a couple at a time for about 5 minutes, then remove the husks and the silks. They are pretty warm, so I use a couple folded paper towels when removing the silks. Just rub the towel against the ear of corn from the tip down to the base, and the silks come off pretty easily. No blanching, no fussing, and they taste almost like fresh from the garden. They really are better than what you find in frozen foods at the supermarket.
Harlean from Arkansas
I have frozen corn for over 30 years and this I have found:
1. If you are going to leave it on the cob then you blanch it for 7 minutes Ice water it for 14 minutes and dry with a towel, wrap each ear in tin foil and bag. This keeps it fresh for a year at least.
2. If you are going to use within 3 months leave in shuck and put in brown paper bag.
3. If you don't have the space blanch as Litter Gitter said and put in small bags. Tastes just as good without the hassle or extra work. (done this way you can also cut it off the cob and put in lge bowl and microwave till heated through and through.
I didn't like this method unless I used it within 3 months.)
When I freeze corn, I blanch it first, cool it and cut it off the cob and put in zip lock freezer bags. I have eaten some that has been in the freezer for 4 years and it was just as good as when it was first frozen. I believe in blanching.
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