freezing fresh corn on cob

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!

Vulcaneer wrote:
Take it from the farm directly to the freezer. Put it in plastic grocery bags before freezing. When ready to cook, remove for just long enough for the ears to be removed from the bags. And shuck off the leaves. The entire cob will be frozen. So you boil for 8 minutes and then eat. Best to sugar the boiling water. The corn kernals (outside) will be fully cooked, hot, and delicious.

Curious..I have never heard of freezing this way. How do you know if you have good corn, no bugs etc. Also, how long can you freeze the corn this way? It would take up a lot of room when you freeze a years worth.

Take it from the farm directly to the freezer. Put it in plastic grocery bags before freezing. When ready to cook, remove for just long enough for the ears to be removed from the bags. And shuck off the leaves. The entire cob will be frozen. So you steam/boil for 8 minutes and then eat. Best to sugar the boiling water. The corn kernals (outside) will be fully cooked, hot, and delicious.

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.

naturist wrote:
If you don't blanch it (i.e., boil for 1 minute), the sugar will convert to starch, and you might as well freeze day-old field corn.

Times two.

And the same goes for (nearly) ALL vegetables, or so I was taught. Gonna have to look into that GMO corn mentioned ...sounds intriguing!

If you don't blanch it (i.e., boil for 1 minute), the sugar will convert to starch, and you might as well freeze day-old field corn. Doesn't matter if it is still on the cob or has been cut off the cob.

Blanch it, freeze it, and if it was really fresh when you blanched it, it will keep for at least a year.

If you just freeze it without blanching it, it will taste like cardboard within a very short time, maybe a couple weeks.

EDIT: note this is for standard sweet corn. There is a GMO corn in several varieties that lacks the enzyme most responsible for the sugar to starch conversion. That corn might actually survive in edible form frozen without blanching for some time.

We've blanched and frozen on the cob. Ok, but not great. I much prefer blanching,cutting it off of the cob, then freezing

I typed in freezing corn on the cob and I got 8 pages on how to do it. it even tells you the minutes to blanch and to put on ice. I tried to copy and paste but it didn't work. If you want to read it you will have to do the seach like I did.

We blanch then freeze.

Start with "fresh" corn. The sugar in corn starts to turn to starch as soon as it is picked. The only way to stop this is to refrigerate it. Three day old corn that was refrigerated as soon as it was picked will taste better than 1 day old corn that just sat in a truck. If it ain't "great" to begin with, it isn't worth the bother. Just buy steam fresh in the frozen food isle.