Anyone freeze corn on the cob?

[Mosca]

I’m giving it a shot. The instructions I got, from Ree Drummond’s website, are to parboil the ears for a minute or two, plunge into ice water, dry thoroughly, then seal and freeze. To use, remove from the freezer and boil for 4-5 minutes or to desired doneness. IMO Ree is pretty doggone spot on with her stuff. The lady cooks with pretty much the same ingredients I have in my house, and that are at my grocery.

Two minutes is too close to what I consider thoroughly cooked; I did one minute. My guess is that they will be not as good as fresh seasonal corn, but much better than out of season corn. Like, “okay enough”. If I’m getting them for 33¢ an ear, it’s worth it to freeze up a dozen or so, I think, and see what happens.

[ssennott]

I don’t see any reason that you wouldn’t be able to as you can buy them already from most supermarkets.

[LA Pork Butt]

+1

[DaveD]

I'm always in favor of a good experiment! Looking forward to hearing the outcome.

[acorgihouse]

I haven't done in a while, but used to do it the way you describe. Basically blanched the ears, put into bags and froze, then when wanted to eat I just boiled till hot through. Seemed to work fine.

[captainlee]

We do it every summer when our sweet corn is in. Quick boil, ice water to cool, dry, sharp knife to separate it from the husk and seal in vacuum bags. Really nice to have in the winter months with dinner. Takes you back to summer as the snow is flying.

[Oak Smoke]

We used to put corn up every year. A friend had a 1 square mile corn field and would plant the first several rows on one side in sweet corn. The first time we went he told us there was more than he could give away. We loaded the back end of a full size blazer and invited all the neighbors over to share with them. We were about to set up to blanch the ears we wanted to keep when the little old lady from next door told us that if we would not blanch it that there would be no freezer burn. She kept hers in the freezer in a large plastic bag that she could reach in to get as many ears as she wanted to cook. We tried it. She was right, we put about 30 unblanched ears in a black plastic bag which we kept in the chest type deep freeze. We could go get as many ears as we wanted then tie the bag shut again. They lasted almost a year and never had any sign of freezer burn or drying out at all.

[Sid P]

Meathead discusses it in his book, but I’m watching the Bears stink and don’t have access to his book. Can’t remember if he freezes it on the cob or off.

[captainlee]

We do it cob off to save freezer space.

[Sid P]

Meathead cooks his to full doneness, cuts off the kernels, and freezes. I agree that in season corn that’s been frozen should be much better than out of season corn. I won’t eat sweet corn unless it’s between 8/1 and 9/10, and some years that’s pushing it.

[smokenoob]

off the cob makes the most sense unless you have a “walk in” freezer!

[Sid P]

I know the Niners are good, but I thought the game would be competitive.

[ItsAllGoneToTheDogs]

it was competitive... the 9ers just really are THAT good (actually they are even better on the O side but looked like they were playing it safe with a few personnel). Personally I think that game that soon in the season is what's gonna define the Steelers the rest of the year, if they handle it right they'll be even more dangerous than predicted.

[Sid P]

ItsAllGoneToTheDogs Interesting take. I think the Steelers have plenty of talent, but they’ll only go as far as Pickett can take them. Today that was… nowhere.

[Murdy]

Tomlin is good at keeping the team focused, I'm not concerned about that. Pickett did not play well though, and that's could be a huge problem if it's not an anomaly.

[DavidNorcross]

We freeze 40 to 60 ears every year. Wife parboils for 9 minutes and stands upright until cool and then freezes. To cook, we bring to a boil or wrap in aluminum and put on the smoker. Tastes just like you pulled it from the garden.

[shify]

Man - not sure my wife would appreciate if I parboiled her for 9 minutes and then made her stand upright for even longer!

[DavidNorcross]

shify that was awesome!

[Bogy]

My gramma and grampa and their siblings would get together each year. The women would get dozens of ears ready for the freezer. Cut the kernels off the cob, fill up a freezer bag, add a spoonful of sugar and put it in the freezer. No blanching. Delicious! Best sweet corn next to fresh picked. While the women were busy with the corn the men slaughtered a hog or two and we had fresh pork.

[Bogy]

Seeing some of the other comments, I'm sure the reason for not freezing the whole cob was for space reasons. Gramma always had corn in the freezer, which would not have been possible if they had done the whole cob. The freezer also had a supply of apple pies, ready to go into the oven, as well as pigs in the blanket which she had for family eating as well as to sell. There would be whole chickens, which actually tasted like chicken, but most of the beef and pork came fresh from the butcher.

[Bkhuna]

I'm jealous of those who get fresh corn. By the time corn reaches out markets, it's already on the decline. There use to be large scale farming of corn in the areas until the politicians turned the lands over to development. We're lucky to have a few small time hobby farmers growing corn nearby but not enough to ensure consistent availability so we don't get fresh corn very often. It's such a treat to eat fresh corn.

[Mosca]

My sister (St Pete) agrees that Florida has terrible corn. At least you get the oranges!

[Bkhuna]

Mosca - You'd be surprised how few Florida oranges appear in the stores. With the greening disease and competition from Brazil, I'm afraid the orange industry is fading fast. There are other citrus products like Honeybells and such that we excel in, but eating oranges aren't that common.

There use to be groves near my neighborhood but they've all been turned into housing development and retail stores. Only a few hobby growers left.

[Dadof3Illinois]

We put up a couple bushels each year and have found that if the corn is of good quality and really sweet....we don't blanch at all. It will last vac sealed for a year in the freezer just fine. If it's of lower quality or a late season batch that's started to get a little old we'll blanch it because it's gonna be used for soups or chowders.

[Murdy]

We have a 3 dozen in the freezer right now, blanched and frozen.