How important is it really, to blanch corn on the cob for a full six minutes, prior to freezing? Normally, when I cook corn on the cob for a meal, I only cook it for 2 minutes and let it stand for 10 minutes off the burner. The corn is crisp and tender at the end of the time.
I am afraid that blanching for six minutes will make the corn tough. Regular cooking for that long makes the corn tough indeed. So what about preparing for freezing those kernels. I want to shave off the kernels for whole kernel corn. Any advice? Thanks.
By Canner1 from Wallowa, OR
Hi, Canner1. I learned this about 20 years when helping a friend set up for a party. I was asked to get ice out of the chest freezer in the garage, and there was also a pile of corn on the cob-still in the husks-also in the freezer. I asked about it and was told just put them in the freezer unhusked. To cook, pull them out a few hours ahead of time. Thaw enough to husk them (about an hour or so) and rub a towel over the ears to get the silk off, then pop them in boiling water for few minutes. I've been doing this ever since and the corn turns out great. I think the husks insulate the corn, so I don't know about cutting off the kernels and freezing them "raw", but whenever I blanch anything for freezing, I have the water boiling, then drop the veggies in and only cook 1 minute, drain and put in ice water to cool, drain again and then freeze. Works for my broccoli and cauliflower.
My frozen corn always turned out tough or mushy, then by accident I forgot to blanch part of a bunch I was vaccum packing. It turned out just fine. Since then I only wash it, dry it, and then freeze it.
To freeze corn off the cob, I use this recipe my mother-in-law gave me.
16 cups (1/2 a bushel) whole kernal corn
5 cups water
1/2 cup margarine or butter
8 teaspoons sugar (can be left out if the corn is sweet)
1 teaspoon salt
Combine corn, water, margarine, sugar and salt in a large saucepan or dutch oven. Bring to a boil. Boil for 10 minutes, stirring occasionally. Cool by setting pan in a sinkful of cold water and stirring ocasionally. When cool, spoon into freezer containers or plastic freezer bags and freeze. This yields 4 quarts.
I use freezer bags and lay then flat to freeze so they stack nicely.
We have a friend who swears by this method: Soak ears of corn with husks on in cold water about 15 minutes. Allow the water to drain off, then wrap each cob tightly in plastic wrap or foil and put them inside bread bags. He says the corn tastes just like fresh-picked.
I have answered this question before. The answer is the same as before. Do nothing but check the tips for the possible worm. The very best corn can occasionally have one munching away. Just put the corn in a freezer bag, or vacuum seal bag, if you have it. With the freezer bag, pull as much air out as possible, seal bag, and freeze. When you get it out, put the ears directly in microwave, lay around on paper towels on turntable, if you have one. Microwave a few minutes, (you will soon get the feel for how long it takes for your microwave) turn the corn over, microwave a few more minutes, about 3-4 on each side for starters.
When corn is hot, pull an ear out, handle carefully, try to peel the husks back to feel and see if the corn is tender, and you will find that most of the silks will come off with the husks. This corn tastes fresh picked even a year later. We are finishing off the last couple bags from last year just now. This is the best way i have ever found in my 70 years.
This is what I do with my corn. cut of both ends.don't shuck. Put in a ziplock freezer bags. Take out what you want to eat.put in storage bag seal, poke a couple of small holes in bag (don't shuck corn) for one ear microwave for 3-5 min.not frozen.for frozen 5-10 for each corn.checking and turn bag over often.when ready shuck corn.
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