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Preparing for Freezing: Husk and trim the ears, remove silks and wash. Sort according to size. Cobs should be pierced lengthwise in the center with a sharp knife. If freezing kernels, remove them from cobs.
Corn-On-The-Cob:
Whole Kernel Corn:
Cream Style Corn:
Suitable Packaging: Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing corn includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.
Maximum Storage Time: 10 to 12 months at 0ºF.
Thawing: To remove frozen cobs with husks, run them under cold water.
Tips & Shortcuts: To cook frozen cream-style corn, add a small amount of milk or light cream, salt, pepper and a 1/2 tablespoon of butter.
Refrigerating Corn: Keep corn in the refrigerator in perforated plastic bags for 1 to 2 days.
By
06/28/2010
The best and most success we've ever had with freezing good fresh sweet corn was to take it as quickly as possible and wrap each individual ear (do not shuck) in foil, and crimp tightly. Place as many of those wrapped ears as you think you'll want to cook at one time into a large Ziplock Freezer bag and freeze. When you're ready to cook the corn, remove from freezer, and place the wrapped in foil ears on a metal baking sheet and place in a cold oven. Set the oven's temperature to 400º and let the ears thaw and cook/bake in the oven for 1 hour.
Depending on your own oven, the corn should be done. Remove from the oven, and carefully using clean tea or dish towels, remove the shucks and you'll be amazed at how easily the silks all come off with the shucks. So easy. Your corn is ready to eat.
If you don't find the first ear as done as you want it to be, recover it and wrap back in foil...Return all corn back to the oven and continue baking for another 15-20 minutes. Test again. Keep doing this until you know the corn is done to suit you. Then be sure to note how long it took to both thaw and cook somewhere handy so that you have the exact time it took to bake it the way you like it.
You'll only have to do this one time. From then on, you'll know just how long it'll take with your particular oven.
Freezing and cooking corn-on-the cob this way will assure that you are getting the most flavor out of your good sweet corn. The shucks protect and keep the flavor locked in until you're ready to cook it.
Good luck and happy Summer. Having good fresh sweet corn is one of the best things about summer.
Enjoy it as often as you can.
Pookarina
By LITTLEGINGER@AOL.COM (Guest Post)
07/23/2007
IF I FREEZE CORN ON IT'S COB.HOW DO I COOK IT WANT WE WANT TO EAT IT?
How do you blanch corn on the cob and then cut it of the cob to freeze it? How long do I boil it and how long do I submerge it in an ice water bath?
By Elaine
By Cindy in Texas
08/23/2011
Husk and silk the ears. Corn must be scalded, on the cob, otherwise there is too much loss of corn milk. Sort ears according to size. Scald only a few at a time. Blanch in boiling water for 4 1/2 minutes. Ice bath until cool enough to handle easy to stop the cooking. Either freeze whole or cut off cob, then freeze. I have done it this way for years. Over a long period of time the one cut off the cob keeps better. These direction are from my freezer book.
Approximately what is the yield from 100 ears of sweet corn after being cut from the cob?
By Nancy
By redhatterb
07/21/2011
According to what I have heard, it takes about three ears of corn to make one cup.
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