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Thread: Corn on the cob

  1. #1
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    Corn on the cob

    How do you freeze corn still on the cob? Do you shuck it or leave the husks on?

  2. #2
    Super Member ptquilts's Avatar
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    It is not a good idea to freeze it on the cob. The cob contains enzymes that will change the taste over time. Even if you blanch it, the heat does not get into the cob.

  3. #3
    Super Member NikkiLu's Avatar
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    Well, when you buy it frozen at the store - Green Giant, etc. - it is husked. HTH
    Nikki in MO

  4. #4
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    My ML used to blanch ers and freeze There is a recipe where you cut off cob and add butter and cream or half and half put in containers and freeze it tastes fresh when you serve it the next winter

  5. #5
    Senior Member drgranny's Avatar
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    My inlaws, on the farm, used to pick the corn and just toss it into a freezer. One whole freezer reserved for corn. It was always really good. Nover tasted like cob or husks.

  6. #6
    Moderator kathy's Avatar
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    I just put cob corn up today, we husk it, blanch it (for 8 mins. after the water returns to a boil) soak in ice water till good and cold because the heat does go all the way through to the center of the cob, after it's cold we wrap in saran and put in zip lock bags. Ours always tastes as good as fresh.

  7. #7
    Senior Member Lois-nounoe's Avatar
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    I always just husk, rinse, and put in freezer bags. The water seals in the taste and we have eaten our corn two or three years later and it still tastes delicious!! I do blanch shelled peas and string beans though. Still have some from last year and it is much better then canned from the store. LOL

  8. #8
    Senior Member MamaHen's Avatar
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    I also just put it husk & all in the freezer. I have lost about half of my crop of Silver Queen corn after all the rain we just had. It has lost all it's flavor, such a waste. It is now going to the birds, really!

  9. #9
    Super Member chips88's Avatar
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    what kathy said is how i do mine also.

  10. #10
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    You need to par boil after you shuck then cool the corn and bag it in freezer bags. We have done this for many years. I just got home from NC and helped my friend do over 200 ears like this. She has kept them for a yr. before and they are still good.
    A friend is someone who knows all about you and loves you anyway.

  11. #11
    Senior Member kountrykreation's Avatar
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    We have always just shucked sweet corn, clean them, place them in vacum bags and freeze.

  12. #12
    Senior Member jtquilts's Avatar
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    Last year I read online that you shuck your corn, don't touch a drop of water to it, wrap each ear in foil then place ears in zip lock baggies and freeze. I tried it and it is very good.
    Judith

  13. #13
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    As I have no knowledge of canning and/or freezing fruits & vegetables, it was suggested by the owner of a fruit & veg. where I purchased white corn on the cob to cut approx. 2" off of the top and cut and leave 1/2" at the bottom leaving the husk on and place in freezer bag. When removing ears after being in freezer to use, shuck while frozen and the silks will come off much easier. I found this to work and have never had a bad taste to any of my corn.

  14. #14
    Super Member kydeb's Avatar
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    I freeze it husk and all - never had a problem!!
    Debbie in Kentucky
    kydeb.wordpress.com

  15. #15
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    I just bag the ears and throw them into the freezer. No problem with taste or texture.

  16. #16
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    I also have done and still do what Kathy does and its still yummy after a year or so, i have been doing this for 40 years and so did my grandparents, who had a farm.
    Mary

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