Our 10 most popular recipes for the month delivered right to your inbox!
There was a post oh about 3 or years ago about freezing corn on the cob. All you had to do was place the corn in a paper bag(?) and freeze it. When you wanted to use some you just took that quanity out and microwaved it. I don't remember if it was more than a paper bag and how long ot microwave it for or if you could use another cooking method. Would someone else remember that post? Thanks for you help in advance. Lafner
I just wrap corn on the cob, with the husk and all, in heavy duty foil, put in a freezer bag and toss in the freezer. Then, I put it in the oven or on the grill for about an hour or so ~ turn once in awhile. 350 in the oven, high on the grill.
lafner, I'd suggest trying a couple of cobs teh way cookn describes to see if you like the results.
I blanched mine, cold water, chilled as fast as possible, dried, and tightly wrapped, into the freezer. Taking them out and cooking as usual, from frozen, we couldn't tell it from fresh.
I didn't do it the other way because all the processing books said that the kernels would become tough. And there was something about unconverted raw starch, but I don't remember. Simply thought out, would you freeze peas fresh from the garden, in their pods, and if not, why not? Corn kernels are not really any different from peas.
No tough kernels at Thanksgiving when I serve it ~ I don't know if freezing it longer than a couple of months makes a difference, but I usually only have it frozen for about that long.
Lafner was looking for a way to do it without blanching it, so that's why I shared the method I use every year....
You can shuck it and then wrap in foil, or just toss it in the freezer in a big old bag with no foil and just the husks that it has. The quality of the corn when you cook it later depends on how good the corn was to start. :) I don't like microwaved corn on the cob at all so I *always* do mine in a pot of water but yes, I've froze both of these ways as well as taking it off the cob and doing the blanching, cream, sugar, etc.
I shuck mine, remove the silk and wash in running cold water to remove any micro-bug that might be hiding. I let it air dry and then put it in freezer bags and the freezer. It's very good so I don't see any need to blanch it. It is not tough or dry. I usually boil mine but sometimes microwave it.
Thank you very much for your help. I just remember that it had a wonderful fresh picked flavor.Lafner
I found this. I hope it is whatyou wanted.
Bump for Bonnie
Susan-Serving as a Taste Of Home Field Editor since 2009
© RDA Enthusiast Brands, LLC 2014