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Freezing Sweet Corn

R

rustyacres sd

Member
Didn't want to heist the sweet corn post done a ways. What process do you guys and gals use for freezing sweet corn on the cob. Have not had much luck. Latest one I am going to try is. Harvest the corn and leave husks on. wet husks slightly, put in freezer bag and freeze. I will use Vacuum sealer bags.
 
That"s the way my FIL did and it worked fine. Any frozen veggie will not be as firm as fresh, but it was still good.

Found a bag way back in the freezer, been there a couple of years. Cooked it anyway and it was still good.
 
rustyacres sd,

I do it similar to the way my mom did it...

1 gallon raw corn cut from cob (also use knife to scrape down sides of cob to get the remaining bits of corn)

Stir in 2-3 cups of water, bring it to simmer (stirring frequently)... and let simmer for 3-4 minutes.

Cool corn and package in freezer bags, remove air and seal. NOTE: don't overfill bags - leave a little room for expansion as it freezes.

NOTE 2: My mom always added 2-3 teaspoons of canning salt to this size batch (and she would add sugar if corn was not sweet enough). I NEVER DO EITHER of those things - today's corn types are really sweet enough and we do not salt our corn when eating it.

I have frozen it on the cob before... and while it is good that way, we prefer the flavor when cut off the cob.
 
Wife blanches it (boiling water 6-7 min, then remove to ice water). Then we cut it off of the cob, put in bags and vacuum seal it. No salt - no sugar. It keeps real well in the freezer. We don't like the taste of it when left on the cob, plus the cob takes up a lot of precious room in the freezer.

Daughter-in-law freezes it in the shuck, but they grill all winter long, and I have to admit - her grilled in the shuck sweet corn is pretty good in mid winter.
 
We blanche for 4 minutes and then into ice water. Cut it from the cob and put it in freezer zip locks. Wife get all the air out she can.

Larry
 
(quoted from post at 07:26:57 08/26/13) Wife blanches it (boiling water 6-7 min, then remove to ice water). Then we cut it off of the cob, put in bags and vacuum seal it. No salt - no sugar. It keeps real well in the freezer. We don't like the taste of it when left on the cob, plus the cob takes up a lot of precious room in the freezer
Click to expand...
I do it the same way....cut it off using a Bundt cake pan, stick the big end of the cob on the center tube and cut away. I also put my filled/open bags in a cake pan and stick them in the freezer overnight to get the liquids to freeze before I suck the air out the next morning.
 
(quoted from post at 07:26:57 08/26/13) Wife blanches it (boiling water 6-7 min, then remove to ice water). Then we cut it off of the cob, put in bags and vacuum seal it. No salt - no sugar. It keeps real well in the freezer. We don't like the taste of it when left on the cob, plus the cob takes up a lot of precious room in the freezer
Click to expand...
I do it the same way....cut it off using a Bundt cake pan, stick the big end of the cob on the center tube and cut away. I also put my filled/open bags in a cake pan and stick them in the freezer overnight to get the liquids to freeze before I suck the air out the next morning.
 
Best way to cut it off the cob after blanching it as others said - use your wife's electric knife! Takes the kernels off slick and clean.
 
We blanch ours as well on the cob. Boil for about 8 minutes and then throw into a cooler of ice water. After it cools we sit it out on the table to dry and then vacuum pack and put in the freezer. We like to leave it on the cob...it's the only way I get to floss.
 
We take the husks (or shucks) off and clean off the silks the best we can. They go in the freezer bags next. When we want some fresh tasting sweet corn on the cob, just take them out of the bags and pop them in a pan of boiling water like you would when they are fresh picked. Been doing this way over 30 years and it still works for us.
 
We do the same only never get it wet and we wrap with plastic wrap then put in freezer bags. Done it this way for years all ways been very good.
 
For freezing on the cob, we blanch as normal. Then wrap each ear in plastic wrap. Stuff half dozen in a gallon freezer bag.

I still have sweet corn from 2 years ago and you wouldn"t know it wasn"t fresh. Just wrap them real good and tight (do not skimp on the plastic wrap).
 
If the cob is not cool to the touch you have not cooled it enuff... :wink: I have scraped the cob it was to husky for me so don't do it anymore...
 
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