Freezing fresh corn on the cob

[live4christp1]

Got a mess of fresh corn on the cob.

Wondering if I can freeze some of it. If yes what do I need to do to it first other than shuck it and wash it off?

Thanks!
Cristy

 

[maslex]

I think I've heard to par boil it for like 10 mins then you can put a few in one of those vacuum seal bags. Then enjoy all winter long!!!

 

[legalsea]

Interesting, I never thought of doing such. Here is what I found on Google:

http://www.pickyourown.org/freezingcorn.htm

 

[MdmMim]

A friend of mine (a farmer who grows corn) cooks the corn, then cuts the kernels off the cobs. The kernels are then stored in the freezer in small Ziploc bags. It is wonderful during the winter months!

 

[marcyinPA]

I think I've heard to par boil it for like 10 mins then you can put a few in one of those vacuum seal bags. Then enjoy all winter long!!!

I tried just peeling it, washing it and vacuum sealing it, and when we ate it several months later (after cooking it, of course!), it was very starchy. Maybe par boiling it is the answer!

 

[BC]

I do several bushels every year. If you want it on the cob, just shuck, clean and parboil, then let cool, put in bags and enjoy. If you want it off the cob, I shuck and clean it, cut the kernels off and scrap the cob for the milk that is there, cook it until it is almost completely tender and then let cool, bag and freeze. If you do it off the cob, it is a true labor of love for your family, but so worth it. It is delicious!

 

[stsomewhere]

A friend of mine (a farmer who grows corn) cooks the corn, then cuts the kernels off the cobs. The kernels are then stored in the freezer in small Ziploc bags. It is wonderful during the winter months!

This is what we do.

 

[luvsJack]

If you want creamed or whole kernel corn: Shuck it, wash it and remove all the silks. Blanch in boiling water for 2 minutes. Remove from the hot water and put in ice water to cool and stop the cooking process. Cut it from the cob and then measure into zip loc freezer bags.


If you want corn on the cob, do it exactly the same just skip the cutting off the cob part.



Or if you are unsure of the blanching process you can go ahead and cook the corn (creamed or whole kernel) and then measure into bags. I prefer to blanch and freeze rather than cook as it can take awhile with a largr amount of corn.


Spent one entire weekend putting up corn last summer, will NOT be doing a repeat this year. Enjoy your corn!

 

[bballmom56]

A friend of mine (a farmer who grows corn) cooks the corn, then cuts the kernels off the cobs. The kernels are then stored in the freezer in small Ziploc bags. It is wonderful during the winter months!

We do that too. We don't cook it very long - maybe 5 minutes tops. When we have it in the winter, it tastes SO fresh!

 

[bookgirl]

Got a mess of fresh corn on the cob.

Wondering if I can freeze some of it. If yes what do I need to do to it first other than shuck it and wash it off?

Thanks!
Cristy

I buy mine from the farmers market and the lady told me to leave it in the husks, wrap it up in a paperbag and put it in the freezer. I used corn bought last summer for months (until I ran out in spring). It tasted as good as the fresh cooked stuff when I bought it back in June/July.

 

[Meriweather]

I just prepared some for DD.
Cleaned it, put it in boiling water for about 2 minutes.
Rinsed it in cold water to cool it off and stop the cooking process.
Put it in Ziplock freezer bags.

 

[wdwfan16]

Got a mess of fresh corn on the cob.

Wondering if I can freeze some of it. If yes what do I need to do to it first other than shuck it and wash it off?

Thanks!
Cristy

If you are going to use it in the next 4 weeks then just shuck and freeze.

If you are going to use it months from now you need to blanch it then freeze it.

 

[snarlingcoyote]

There are three ways to freeze corn, or at least three ways my mother acknowledges. (My brother, the farmer, used to put in about a quarter to a half acre of corn every single, stinking year.)


You blanch the corn for 2 minutes. To do this you heat a big pot of water to a boil. You dump the corn on the cob into this water. The moment it starts boiling, you start counting. At 2 minutes you pull all the corn out of the water and dump it in the sink with cool water and maybe some ice. You then toss more corn into the pot and work on cooling the corn in the sink and repeat the procedure. When corn is cool enough to touch you have the three options.

The first option is to put the corn into bags and toss it in the freezer. This is a great option for having corn on the cob all winter; however, if you have 3 other large black trashbags full of shucked corn in your kitchen waiting to be put up, you realized this takes up too much space, so you are left with the other two, more labor intensive methods.

The second option is cut corn. To make cut corn, get a very sharp, straight edged knife. Cut the corn off the cob as close to the cob as possible in one straight movement. Do NOT run your knife over the cob to pick up the stuff that's left on the cob.

The third option, and the one practiced most when I was growing up, is to make cream corn. To make cream corn, get a sharp knife. Cut the corn close to the cob, but don't make a fuss about how close you get; half-way up the kernel is fine. After you've cut the kernel off, run your knife over the cob to get out the innards of the kernels.

For cut corn, bag the corn into the smallest size you think you'll need. Freeze. I used to love taking thawed corn and dropping it into the iron skillet with some butter and pan frying cream style cut corn. YUM.

A note: while the only use for corn cobs is the compost pile, cows LOVE corn shucks, so, whenever possible, shuck large quantities of corn close to a cow pasture, and give the cows the shucks.