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Very clever. I have found microwave corn on the cob to taste better and be less prone to over-cooked-ness than boiled corn. I shuck and clean each ear, then wrap each one in a damp paper towel to steam the corn. Then I microwave for about two minutes, but I like my corn on the crunchy side, so it may take another minute or two for other folks. This saves time and energy as I don't have to wait for water to boil (which takes a while up here at altitude).
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However, I don't know if there is something special about boiling that is necessary for freezing corn.
Now the bundt pan is really a smart idea!! I see on your blog you used the bi-colored corn. Isn't it absolutely the very best??? I do have a question about the freezer containers - I remember when my mom used to freeze corn she would fill the container up w/water so the corn wouldn't get freezer burn I guess. You just put it in the container w/nothing on it? I seem to remember she also put a tsp of sugar in the container too.
Susan - I did this last summer and the corn was fabulous all winter. I didn't put any water in and definitely didn't need sugar. It was so delicious, it was hard to go back to store bought corn after we ran out. I don't plan on running out this winter! :)
Thank for the really valubable info Ginny!! With the drought going on and the prognosis of corn prices going sky-high I think we'd all benefit from trying to stock up on as much corn as we can!! You are so right about the taste - processed just can't compare to anything we put up ourselves from fresh produce - whether we grew it or some other farmer!! LOL
One final question - well maybe - but how many ears do you estimate it takes to fill a qt.
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size container? I realize it depends on the ear but roughly, like maybe 3 or 4???
However, I don't know if there is something special about boiling that is necessary for freezing corn.
One final question - well maybe - but how many ears do you estimate it takes to fill a qt. ...»