Fresh corn on cob....frozen
 

I know you can freeze corn on the cob with or without the husks on. I'm wondering if any of you have frozen it with the husks on & how did it taste when defrosted & cooked? I read online that you should peel the husks down about half way & remove the silks & then slip the husks back up on the cob. I plan to freeze mine using my vacum pack food saver machine. What say you?

Never heard of freezing corn that way, but worth a try. Let us know how it turns out!
Mariah

Haven't heard of freezing corn that way. Let us know how it turns out!
Mariah

Takes up a lot of freezer space doing it that way.

Apparently one can freeze corn on the cob - because I have seen it in the freezer section of the store.

I always shuck and blanch mine. I know it takes a lot of work in the beginning but so worth it to me to be so easy when I use it out of t freezer. I love the food saver. The food taste so much fresher.

Shucking, silking, blanching, and cooling is always that way I've frozen corn on the cob. It is wonderful to take it out of the freezer and heat with little effort.

Farmer says freeze
 

Our local farmer whose specialty is corn says to freeze the corn, with husk intact, if you can't use it right away.
I take it out of the freezer and cook it in the microwave as is. Don't remove the husk. Cooking time will vary according to the size and number of ears. It's done when you poke a kernel and the liquid is clear.




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I always freeze a couple of dozen ears just so we can have something "different" in the winter. Just cut both ends off the unshucked corn, place it in ziplock bags, pressing out as much air as possible. If you have a vacuum sealer, that is the best. When I get ready to cook, I place the corn in a pot of rolling boiling water. Cook for about 12 minutes. It is SO good. The silks and leaves fall right off the corn into the water.

Ditto here. Have always done it that way myself.

I may try this when corn is at market. I've tried decobbing and freezing...not so good. This may be the answer to my obsession with farm fresh corn! And got a vacuum storage thingy for Christmas, so that will be used too!

any attempt on my part to freeze corn on the husk has resulted in musty tasting corn. If you blanch it and cool it and then freeze it the cob retains moisture which can create bacteria. I cut the corn off the cob after blanching and cooling then freeze it- tastes just like out of the field but the mess is gone. I live on a dairy farm, so all the cobs and husks go right back to the barn for the cows to eat.

I have tried freezing corn on the cab and have never been happy with the result. It comes out mushy. I have frozen it in the husk after removing the silk and leaving the silk on. I have tried shucking it and blanching it. I have also tried shucking it and freezing it raw. We haven't been happy with any of them.
I alway cut if off the cob when I freeze it. I blanch it for 3 minutes an put it in ice water to cool it quickly. Then I cut it off the cob and put it in freezer bags. I just heat it and add butter to serve. The easiest way I have found to cut the corn off the cob is with an electric knife.

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.

Well, I've decided to just take it out of the shucks & freeze in vacuum sealed bags. I've heard it will be good that way. We will see.

This is a GREAT way to do ears.......it's on YouTube somewhere....

We did this once and put the cob in the middle opening of a Bundt pan...it worked slick at catching all the kernels. I don't remember the prep...if we blanched or not, because it was 35+ years ago! It tasted great in the winter.