Corn On The Cob - How To Freezing Food

Corn on the Cob - how to

suzzles 15 years ago

I have a bunch of corn. What is the best way to freeze it? In the past, I've just taken the silky "hair" off the corn and froze it in the cob; any other ideas?

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wynnebaer 15 years ago said:

I asked the same question in Cooking Hints before this group was started.....There are several very helpful tips in that thread that you may be interested in reading....Good luck...:)

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pointsevenout 13 years ago said:

I prefer cutting the kernel from the cob. It takes up way less space.
Cut the corn half way into the kernel and down the cob and milk the cob for cream style corn.
Cut the corn 3/4 way into the kernel and down the cob and milk the cob for whole kernel corn.
Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water for 10 minutes.
Bag, tag and freeze.

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pointsevenout 13 years ago said:

For corn on the cob:
Blanching times for corn-on-the-cob:

* small ears ( 1¼ inches or less in diameter) 7 minutes,
* medium ears (1¼ to 1½ inches in diameter) 9 minutes, and
* large ears (over 1½ inches in diameter) 11 minutes.

Cool in ice water for the same time a blanch time.
Bag, tag and freeze.

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ladychablis 13 years ago said:

i've never had good luck with corn "on the cob". it always tastes like cob, instead of corn! does yours taste good?

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pointsevenout 13 years ago said:

I don't know how my cob tastes. I threw them away. Hehehehehe.
Just froze the corn a week ago. Don't know how the batch tastes yet, although it was very sweet as I munched on a couple of kernels while processing the batch.
All the rest of the corn in the freezer is on the cob, put up by mother, and I'm trying to go through them to rotate the stock. I suppose it doesn't taste that bad. I strip it from the cob after it unfreezes and use it for creamed corn over biscuits for mother, adding heavy cream and sugar to the corn. So as long as she is willing to eat it it's fine by me. I'll wait until we get into the corn processed last week to give a definitive opinion.

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