freezing fresh corn on cob

I've taste some bad tasting corn that had been frozen, on the cob. However, wife bought some last week that was really good. She froze three dozen ears after cleaning. We've eaten some of it every other night. It turned out very well.She put it dry in freezer bags, is all she did.

Vulcaneer wrote:

NYCgrrl wrote:
My earliest edition suggests blanching for 8-15 minutes(depends on variety) before freezing whilst the '76 edition sez 6-11 minutes (depending on steam vs pot of water blanching.
All this only makes me wonder what more recent editions of JOC have to say on the subject:).

Blanching for 8 - 15 MINUTES????? Or 6 to 11 MINUTES????? You sure it does not say SECONDS???? Blanching Vege's for more than a couple minutes is Boiling/Par Boiling....Not Blanching.

When I steam corn for eating, it takes a total of not more than 5 minutes in the pot. I prefer steaming to boiling. But to boil corn on the cob for up to 15 minutes before freezing. And then to serve, cooking it again seems that there would not be any taste left.

I read it just as written, not once but twice. Smiled to self about the changes in food prep from then to now:). When I boil corn it's prolly for 2 maybe 3 minutes nowadays.

LouLou Wrote:
"How do you know if you have good corn, no bugs etc."



Up until the late season, the farms I buy from have very few issues with bugs/worms. Don't even check the ears, until very late in the season. Even then, just to peel back a tiny bit from the silk end. If the end is clear, usually the rest is clear too.

Yes. This method will take up more room. But we have a stand alone freezer. So space is not a problem. We do chop off the stalk end to 1" from the cob.

NYCgrrl wrote:
My earliest edition suggests blanching for 8-15 minutes(depends on variety) before freezing whilst the '76 edition sez 6-11 minutes (depending on steam vs pot of water blanching.
All this only makes me wonder what more recent editions of JOC have to say on the subject:).

Blanching for 8 - 15 MINUTES????? Or 6 to 11 MINUTES????? You sure it does not say SECONDS???? Blanching Vege's for more than a couple minutes is Boiling/Par Boiling....Not Blanching.

When I steam corn for eating, it takes a total of not more than 5 minutes in the pot. I prefer steaming to boiling. But to boil corn on the cob for up to 15 minutes before freezing. And then to serve, cooking it again seems that there would not be any taste left.

Don't think I've ever frozen corn on the cob prolly since I rarely eat starches anymore and if I do they have to be "at the top of their game". For corn that normally means I'm near a corn patch and a pot of water is already boiling before I start picking.

So I looked to see what my American culinary bible, JOC (Joy of Cooking), said to do before responding. My earliest edition suggests blanching for 8-15 minutes(depends on variety) before freezing whilst the '76 edition sez 6-11 minutes (depending on steam vs pot of water blanching.
All this only makes me wonder what more recent editions of JOC have to say on the subject:).

Well I learned something new today. Blanch. We've always just shucked, rinsed, dried and put corn into bags then the freezer. Always tasted just as good as fresh. We didn't grow our own but we did pick our own so we knew it was fresh. I don't think we'll start blanching now.

I buy fresh corn (olathe is the best IMO) shuck it, put it in food saver bags and vacuum pack it. Have done this for years and it is always delicious.

craftyfox wrote:
What else blew my mind was the cost of milk. I know it's more than a gallon but almost $8 for milk!!!! When we left Texas in May, milk was 2.99 a gallon at most grocery stores.

All together now: "My Country 'tis of thee, sweet land of sub-si-dy"...

The American Dairy industry receives over four BILLION dollars in taxpayer subsidies each year. Canadian taxpayers provide their Dairy industry with:
Zilch. Nada. Nothing. source
It's as if they think that a private business ought to stand on its own two feet!

The result: taxpayer-sponsored artificially low milk prices in the U.S.A..

I figured that you had a holder of some kind. What else blew my mind was the cost of milk. I know it's more than a gallon but almost $8 for milk!!!! When we left Texas in May, milk was 2.99 a gallon at most grocery stores. I did see a lot of new to me items at the Metro/Plus I'd like to try out. Thanks for the info!!

craftyfox wrote:

loulou57 wrote:
I have froze corn yearly for over 35. We blanched it for 3 minutes. Let it cool in ice water then fully dry it. We either freeze on the cob or I remove it with an electric knife. Just run the knife down top to bottom, 4 times. The round cob is cut into a square, LOL.

A penny saving thing I do is to wash all the small milk bags out and use them to freeze the corn in. They are heavier bags. I do about 100 bags a year.

Not to hijack the post but...I just today saw milk in plastic bags in Quebec where we are visiting..how on earth do you manage these bags of milk? These were 4 liters and about the size of a small pillow..blew my mind!!! I'd have milk all over the kitchen first time I opened one!

Very simple...We have plastic jugs that hold the bag and then you just snip of the top corner and pour. Easy once you get used to it. You can freeze the milk also. Thaw, shake well and away you go.