Comments on: how to freeze sweet corn

By: Shirley Stevens

Shirley Stevens — Mon, 22 Aug 2011 02:38:12 +0000

My Aunt cut her corn off the cob, proceded to cook it, add butter and seasonings just like she was serving it for a meal.
All she did was let it cool down, freeze and seal.
A friend does it the same way, then adds milk when she thaws and heats to serve.
I don’t like frozen veggies as a rule, but this was alright.

By: Susan Newton

Susan Newton — Wed, 01 Sep 2010 16:48:04 +0000

Here’s a no-fail way to freeze corn on the cob. Using fresh picked corn, leaving the husks on, cut off the long end, and trim the silk end. Place on a cookie sheet lined with parchment or waxed paper – do not stack. Place in freezer for 48 hours and then pop them into freezer bags. They should keep for 4 months and will taste fresh as the day they were picked. For cooking: If I’m using the oven, I’ll place a few on the top rack (with the husks on and in a frozen state). Sometimes I leave them in for 35 or 40 minutes while the rest of dinner is cooking. Or, thaw, husk and boil or microwave. This really works well, and a great way to preserve that fresh-picked taste for months.

By: Bill Atwood

Bill Atwood — Sat, 26 Jun 2010 15:39:47 +0000

For doing larger quantities of corn to be cut or put up on the cob:
I use an outside cooker with a large boiling pot and basket. Put shucked corn (50-60 ears) in basket and carefully lower basket into boiling water. When the water comes back to a boil. carefully remove the basket of drained corn and dump into an ice chest lined with 1 bag of ice. Add another bag of ice on top of corn, close lid and leave for 1 hour. Very important to chill the corn all the way through the cob to prevent souring.

Take ice chest inside and place ears of corn on old beach towels and roll to remove excess water. Wrap each individual ear in Saran wrap and place wrapped ears in a zip-lock freezer bag for freezing. This entire process should be done without interruption in a timely manner. The same process is used for cut corn. Corn put up with this method will maintain fresh taste for 1 year. The desired number of ears for each meal can be removed for each meal.

The 1 hour quick ice chill is the key to maintaining freshness!

By: Diana Bauman

Diana Bauman — Thu, 24 Sep 2009 22:18:16 +0000

Amy, will you please send me some corn? LOL!! I totally want to do this next year

By: {kiss my spatula}

{kiss my spatula} — Sat, 05 Sep 2009 18:32:10 +0000

what a brilliant idea – i LOVE your caprese skewers and can imagine popping one too many in my mouth.

By: SavoryReviews.com » Blog Archive » Green Monster Cocktail

SavoryReviews.com » Blog Archive » Green Monster Cocktail — Sat, 29 Aug 2009 18:40:02 +0000

[...] Shucked and stacked sweet corn Posted by shinycooking Share This Post [...]

By: SavoryReviews.com » Blog Archive » A little taste from SavorySights

SavoryReviews.com » Blog Archive » A little taste from SavorySights — Sat, 29 Aug 2009 13:10:50 +0000

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