Corn on the cob

So it is that time of year again. I want to freeze some corn on the cob. Tried last year but it came out mushy when reheated. With all the knowledge out here somebody hopefully will be able to give me some advice. Any would be helpful. Thanks.

 

Boil the corn on the cob for 5 minutes. Remove from boiling water immediately. Cut of the cob. Bag in qt freezer bags.
Just put up 32 bags this week.

Backwoods Savage

 

Cooking for 5 minutes and removing immediately also goes for eating it.
Keep fresh picked corn on ice or in the fridge till used. Use within 3 days of picking.

 

The qt bags, about how much is that? It is only Chaz and l. I was thinking about vacuum sealing them

 

Either way the corn will need to be cooked before adding to any cold salad recipes.
Of coarse, if its for soup, that wouldn't matter. For us, we cook a dozen at a time and what doesn't get eaten at supper gets cut off and frozen.

Here's an article I found that discusses three methods that will all work fine. Blanched or unblanched. It's suggested that the cooked corn will have a less sticky chewy consistency because of the enzymes that break down the sugars.

https://anoregoncottage.com/freeze-corn-three-ways-blanched-unblanched-whole/

 

Blanch it for 1 minute then wipe with towel to dry. Bag up the whole ear and enjoy corn on the cob in the winter.

 

I had a guy one year stop in who was from away and gushed on and on about how nice our corn was. Big kernels, two cobs to the stalk, tall...

I told him he could pick all he wanted.

I never told him it was livestock corn!

He must not have liked it because he never came back.​

 

Dent corn is/can be pretty tough, starchy stuff. Good for corn meal. Animal food and fuel. Corn-on-the-cob-not so much.
I've tried it figuring how bad could it be.
It's certainly not sweet corn.

 

2 cups
it's plenty for us for a supper side dish

 

Did it this way last weekend with some leftover corn on the cob. Cut it off, bagged it and into the freezer. Heated some up later this week and it was excellent. When I cut it off tight to the cob and bagged it, it was mostly in strips but once heated it was all individual kernels.

 

Well, we were hoping to enjoy it on the cob over the winter, a little summertime in Dec/Jan is a fine thing.


Not sure if we didn't get it quite dry enough after blanching or what, but it was way too mushy, and lacked texture.

I wouldn't/couldn't eat it at all.

Lost around 9 dozen ears that year.

 

Going to be doing some here soon. Not saying my way is right, just commenting. I blanch for about 5 minutes then immediately into a bowl of ice water for another 5, cut it off the cob with a pampered chef corn cutter (best darn cutter I have found) and I have used several including just a knife. Quart bags and suck the air out, into the freezer.

 

I agree with LP on cooling down the corn after blanching. Putting it in ice water stops the cooking process. When we freeze corn on the cob, we put the ears in large zip-lock freezer bags after they have been blanched, cooled and allowed to dry a bit to get rid of excess water.

 

We have friends who owned a produce market. Every year when corn was getting ripe and he knew he couldn't sell it all, 4 of us would go fill half of an 8' pickup bed. We'd boil water, toss corn in for 3 minutes, and instantly put it in ice water. Worst part was trying to keep big pots boiling on the stove. I offered my turkey deepfryer burner, but the Boss wanted no part in that. We'd go get corn after work Friday night and not get done packaging until 5am Saturday.

Spartan and Great Value corn tastes pretty good now

 

Do you allow it to cool before bagging and freezing?