I just got finished cutting some corn off the cob and thought I'd share my thoughts on that. I have gotten to the point where, when it is on sale, I buy a few more ears of corn than we can eat at one time and cut it off the cob to freeze for later. I do this several times a summer.
After it is boiled, when it has cooled, I get a sharp knife and a paper or foam plate that I can use to pour or scoop the corn into a zip freezer bag. Quart bags are the best size for our family. I have found that cutting the corn from the point down is a better way than the other end up. When the corn is off the cob, I take the knife and scrape the cob to the plate so I can get all the good off the cob. If adding salt, pepper, or butter, wait till ready to eat.
Next there are several things you can do. You can squeeze out the air and freeze or save for another meal. Or you can add some of the water that the corn was boiled in to avoid freezer burn, then squeeze out the air. You could also put the cobs back into the corn water and boil for more flavor, then use the corn water to water pack the corn for the freezer. That more flavorful corn water can also be used in soups or stews and can be frozen separately for added flavor to other dishes.
The water packing and squeezing the air out will help keep the corn good for a very long time. I've found corn in the back of the freezer that had been there more than a year and it was in great shape. It didn't have any holes in the bag and tasted great. When ready to eat the corn, you can pour off the water packed broth, heat it with corn, or dump the whole bag into a pot of home made soup. Tastes great in the winter. .
By Squeeky from Western PA
You can save time and a lot of heat, just blanch the corn and then cut it as you suggest, or cut it cold and just blanch. Now about the cobs, do you remember Grandmother and her 'pot' on the stove for soup? Freeze those cobs and add them to the stock, get all that goodness when you want. You will not need to blanch the cobs! Ya no more heat.
My mom made the best freezer corn, it tasted so fresh right out of the freezer. We would cut fresh corn off the cob, put it in a large roaster on top of stove with just a little water to keep it from burning, After it was cooked part way you add 1 cube of butter, and little salt, and 1 can milk, a little diced green pepper (optional). when cooled put into quart size zip lock bags and freeze. we made this after leftovers from a large dinner, and discovered how good this was.
Thank you for your clear directions, waiting for the silver queen, and for Feb. Thanks again.
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