Depending on preference, you can either clean it blanch it first, towel dry and freeze it whole on the cob. Also, you can clean and rinse and freeze whole on the cob. My family likes it uncooked and frozen (no blanching). It's really a preference as how to do it.
Do not cook the corn -- take a sharp serrated knife and slice all of the corn off of the cob; I put it in a Ziploc bag and remove any air and freeze. I use it to add to my corn chowder that I make during the colder months. Hope this helps!
The way that I freeze corn on the cob is to first pick it in the morning and at its peak of ripeness. If the kernels have a milky fluid, then it is ripe enough. Husk the corn and get rid of as much of the silk as possible. You will need to blanch the ears of corn. I use my canning pot and fill it with water and bring it to a rolling boil.. Put theears of corn in the boiling water and cover. Boil from 7-12 minutes depending on the size of the ears. Now you need to immediately put the corn in a pan of ice water. Leave the corn in the ice water for the same amount of time you blanched it. Remove the corn from the ice water and drain. You can use Ziploc bags to freeze your corn, but the vacuum bags are the best because you can get all of the air out of the bags. Make sure to date your bags so you can eat the oldest corn first. Frozen corn is best if eaten in 6 months, but it can last for 1 year.
I agreed with Crystal on how to blanch but I always cut off the kernels and freeze...I do not like the cobby taste of whole corn...plus it takes much less room in the freezer...always blanch...kills bacteria and mold...done it for 50 yrs
OR you can just put it in a bag and freeze instead of blanching or doing all the other stuff that is suggested. I have a friend and that is what she does, and just take out the amount that is needed at that time. Sure is faster.
I grow alot of sweet corn. Freezing it on the cob is in my opinion is a waste of freezer space. You can't eat the cob! If I'm cooking a dozen ears for dinner then I cook 2 or 3 dozen. Once everyone has their fill I put the extra ears in ice water then cut the kernels off the ears using a special corn cutter I bought from Burpee Seeds. Next put the kernels in ziploc freezer bags making sure to get some of the liquid. This keeps the freezer burn to a minimum.
When you take it out at a later date, just place the ziplock bag in a small pan of boiling water trying to avoid puncturing the bag which allows water it.
Somehow my house and garden got tiny gnats that killed my fuchsia plant and fly everywhere. I have tried ALL the Web recommendations - soap and oil dishes, sand in th...
See more
Growing our first garlic, should we wait until the leaves are drying out before we pick it? Husband picked first one today along with our first potatoes.
Hi everyone, I have mice in my garden destroying my vegetables and I have also noticed them in the barn and shed. Please can someone tell me how to prevent them from ...
See more
2nd Season in a ROW! Squash plants growing large and healthy leaves and the stems near the roots are looking healthy and turning dark green, getting flowers that grow...
See more
Trail of dead grass appeared two weeks ago that starts in neighbor's yard and goes to the sidewalk, then continues past the sidewalk in a line into the grass into my ...
See more
I have had good luck with peeling the corn, cutting off the handles and stacking them in a freezer bag.
Depending on preference, you can either clean it blanch it first, towel dry and freeze it whole on the cob. Also, you can clean and rinse and freeze whole on the cob. My family likes it uncooked and frozen (no blanching). It's really a preference as how to do it.
Do not cook the corn -- take a sharp serrated knife and slice all of the corn off of the cob; I put it in a Ziploc bag and remove any air and freeze. I use it to add to my corn chowder that I make during the colder months. Hope this helps!
The way that I freeze corn on the cob is to first pick it in the morning and at its peak of ripeness. If the kernels have a milky fluid, then it is ripe enough. Husk the corn and get rid of as much of the silk as possible. You will need to blanch the ears of corn. I use my canning pot and fill it with water and bring it to a rolling boil.. Put theears of corn in the boiling water and cover. Boil from 7-12 minutes depending on the size of the ears. Now you need to immediately put the corn in a pan of ice water. Leave the corn in the ice water for the same amount of time you blanched it. Remove the corn from the ice water and drain. You can use Ziploc bags to freeze your corn, but the vacuum bags are the best because you can get all of the air out of the bags. Make sure to date your bags so you can eat the oldest corn first. Frozen corn is best if eaten in 6 months, but it can last for 1 year.
I blanch it and freeze it the same way my grandma did and it always comes out great
OR you can just put it in a bag and freeze instead of blanching or doing all the other stuff that is suggested. I have a friend and that is what she does, and just take out the amount that is needed at that time. Sure is faster.
I grow alot of sweet corn. Freezing it on the cob is in my opinion is a waste of freezer space. You can't eat the cob! If I'm cooking a dozen ears for dinner then I cook 2 or 3 dozen. Once everyone has their fill I put the extra ears in ice water then cut the kernels off the ears using a special corn cutter I bought from Burpee Seeds. Next put the kernels in ziploc freezer bags making sure to get some of the liquid. This keeps the freezer burn to a minimum.
When you take it out at a later date, just place the ziplock bag in a small pan of boiling water trying to avoid puncturing the bag which allows water it.
Take it out of the bag and its ready to eat!