What's the secret for frozen corn on the cob?

Greg1959 · Jul 9, 2015

Sometimes, I see others post here about freezing corn on the cob. Some say just put in the deep freeze once picked. I've searched all over the 'net, watched youtube videos and everything in between.

I've seen suggestions such as, microwave, shuck halfway back and remove silk, re-shuck and place in freezer; cut tips and base off, remove loose shucks and place in freezer bags; remove shucks and silk, blanch and place in freezer bags; etc.

I have tried these with my sweet corn and all I end up with are leathery, chewy kernels with zero flavor.

I got first crop of sweet corn coming on and just trying to get an idea of what to do. Have to fight the raccoons' too!

So what is the secrets for prepping, freezing/storing and cooking sweet corn on the cob?

Thanks

Edit: The sweet corn is Bi-color, Honet Select.

1970-1655 · Jul 9, 2015

We just got done putting 6 dozen in the freezer. We take the shucks off and as much silks as you can get, then put them in freezer bags and into the freezer. When we are ready for fresh tasting sweet corn in December or something, we get the pan of water boiling and place the ears in just like they came out of the freezer. Bring the water to a boil again. Then cover and cook for 15 minutes (gas stove, electric may be different), turn off the heat and they are ready to eat. Add butter and salt to taste. If you are going to eat some straight from the garden, not frozen, only boil for 7 minutes. We especially like the bi-colored corn as it is sweeter tasting.

Dick L · Jul 9, 2015

We always blanched it in boiling water after totally cleaned ready to eat. (blanched to me is half cooked) Cooled and placed in large freezer bags and froze. When thawed in boiling water until completely cooked it didn't seem much different than when cooked in boiling water directly after pulling off the stock to me. Might be I am just not all that picky when it comes to food. Not much I don't like that is cooked until done or slightly over done. I was raised on hamburger and sausage black hockey pucks.

Gchase24 · Jul 9, 2015

Wife has been putting it up for years by cutting tips and freezing whole. May be the variety you grow. I prefer Merit. I pull it as soon as the silks turn completely . She cooks it several ways and is always fresh and tender.

valleview · Jul 9, 2015

Mrs and I have done it this way for years as did my mom for many many years. Pick when it is just right for eating as corn on the cob. Shuck and remove as many silks as you can, then wash it and put it in boiling water. Leave for a couple minutes after it comes back to a boil. Put it in cold water for a few minutes, then slice it off the cob with a sharp knife. Put it in bags and freeze. We usually thaw it in the microwave, add some salt and butter and it tastes just about the same as fresh corn on the cob-without the cob! It is a lot of work, but you should have good eating in the winter.

pat sublett · Jul 9, 2015

I have one of those vacuum sealers. I cut ends of pull the shucks and silk off and put it in a vacuum bag and in the freezer, no boiling or anything. I have tried every way, boiling then putting in ice water, etc. I like it best with this process. Vacuum bags only then freezing immediately

1948CaseVAI · Jul 9, 2015

X2 what valleview said.

Mike M · Jul 9, 2015

I think that is how my mom does it too. She uses butter and sugar corn variety and also puts it in square plastic containers with lids and then freezes it. Containers stack good. Plop the corn cube into a pan and heat it on the stove maybe adds some butter ? Good as fresh !

Fullers Farmalls · Jul 9, 2015

We always boil it and cut it off the cob. One of those gadgets that has a circular knife you push down and it cuts it clean and leaves less waste IMHO. Taste almost as good as when it was just picked. Add salt and butter and I'm happy.

gbs · Jul 9, 2015

I'm like you there are several dozen ways to do it,depends on who you talk too and don't want to tell you wrong as some blanch other don't, who's right?, if we're putting it up on the cob we shuck,silk and rinse it place it in ziploc vacuum seal bags and use the vacuum cleaner hose to remove the air, all done QUICKLY as possible after picking it,then spread the bags out in the freezer so they will freeze quicker and thoroughly. the problem with taste and texture can be the variety of corn and cooking method,some varieties if let get to mature will lose there sweetness,also when cooking corn on the cob when it gets cooked to your satisfaction remove it from the water serve and eat, because as long it sits in the hot water it is still cooking and it will become mushy and sometimes tasteless, with some varieties the texture changes quickly after cooking even in the short time from being removed from the cook pot to the table.

Greg1959 · Jul 9, 2015

valleview I usually cut the corn off the cob too, especially when I make 'pickled corn". I find it easier on my wrists to use an electric 'meat carving' knife instead of a kitchen knife. "Zips" the kernels right off.

I was just looking for the sought after "frozen corn on the cob" recipe.

J.Wondergem · Jul 9, 2015

Wife and I tried freezing some one year. We blanched some and froze it. The others we froze with the husks on. When we took them out in the Winter, they both were soft and mooch y. We didn't do any more.

Royse · Jul 9, 2015

Take it off the cob. All the cob does is take up extra space in
your freezer. Unless you count giving you hand holds.

I use the circular "zipper" or knife like Fullers Farmall mentioned.
Hold it tight so you're cutting as close as possible to the bottom
of the kernels and not leaving them wide open to air.

I have blanched it and not blanched it. Just don't "cook" it or it
will be pretty much a tasteless mush. Throwing the baby out
with the bathwater so to speak. At least that's my experience.

fixerupper · Jul 9, 2015

3X what Valleyview said.

State of Jefferson · Jul 10, 2015

I've tried blanching and freezing, and just freezing. Marked the bags, did a taste test come winter, couldn't tell the difference.
I just pick it when ripe, shuck it, remove as much silk as possible, trim the end, put em on a cookie sheet w/ wax paper and freeze. Next day I bag it in foodsaver bags.
Just finished the last of the stuff I froze in '13. It's sure not as good as fresh, but it's better than the stuff you find in the stores in February.
I grow a Supersweet variety from Johnny's called Vision. Best corn I've ever eaten.

Ben

Txturbo · Jul 10, 2015

(quoted from post at 16:14:55 07/09/15) Sometimes, I see others post here about freezing corn on the cob. Some say just put in the deep freeze once picked. I've searched all over the 'net, watched youtube videos and everything in between.

I've seen suggestions such as, microwave, shuck halfway back and remove silk, re-shuck and place in freezer; cut tips and base off, remove loose shucks and place in freezer bags; remove shucks and silk, blanch and place in freezer bags; etc.

I have tried these with my sweet corn and all I end up with are leathery, chewy kernels with zero flavor.

I got first crop of sweet corn coming on and just trying to get an idea of what to do. Have to fight the raccoons' too!

So what is the secrets for prepping, freezing/storing and cooking sweet corn on the cob?

Thanks

Edit: The sweet corn is Bi-color, Honet Select.

just put it in a bag and freeze it with the shuck still on. Then to prepare it I remove from the bag and wrap in a damp paper towel and microwave on high for about 7 minutes. Way easier and faster than boiling.

What's the secret for frozen corn on the cob?

Greg1959

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1970-1655

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Dick L

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Gchase24

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valleview

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pat sublett

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1948CaseVAI

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Mike M

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Fullers Farmalls

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gbs

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Greg1959

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J.Wondergem

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Royse

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fixerupper

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State of Jefferson

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Txturbo

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