Originally Posted by maviskw

I have frozen a lot of corn on the cob. Always shucked, silked, blanched and cooled. I thought the blanching should be for 7 minutes and the cooling that long at least. I usually change the cooling water, too.
Tastes sooooo good in the winter.
A grandson showed us how to cook the corn cob in the microwave. Put a cob in the microwave as it comes from the field (or garden). After four minutes, take it out, cut the stem end off at least one inch from end. Grab the top of husks along with the silk and pull. All that stuff comes off easily and the corn is ready to butter and eat. You just need to make sure the bottom is cut off enough so that all the husks are loose. A few kernels are lost here, but the good corn makes up for that.