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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.
IF I FREEZE CORN ON IT'S COB.HOW DO I COOK IT WANT WE WANT TO EAT IT?
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