ProudGrandma Posted August 24, 2011 Share Posted August 24, 2011 I slightly remember someone once telling me that I didnt have to blanch the corn ON the cob before freezing, but I could cut the corn off the cob first, and then put the corn in a pot, blanch, cool and then freeze. Does anybody here do it that way and if so, am I missing anything??? Thanks. Quote Link to comment Share on other sites More sharing options...
LAS in LA Posted August 24, 2011 Share Posted August 24, 2011 I'm no expert, but I think you'd lose some flavor by cutting the corn off the cob before blanching. All that sweet, yummy "juice" would end up in your blanching water. Best wishes! Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted August 24, 2011 Author Share Posted August 24, 2011 good point. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted August 24, 2011 Author Share Posted August 24, 2011 how important is it to cool if off in ice water....I forgot to make ice blocks and I don't have much in the way of ice cubes....can I just use COLD water. Quote Link to comment Share on other sites More sharing options...
Audrey Posted August 24, 2011 Share Posted August 24, 2011 Blanch for 2 minutes. Toss in a sink full of cold water. Cut off the cob. Freeze. Quote Link to comment Share on other sites More sharing options...
LAS in LA Posted August 24, 2011 Share Posted August 24, 2011 Blanch for 2 minutes. Toss in a sink full of cold water. Cut off the cob. Freeze. :iagree: That will let it cool faster so you can cut it off the cob sooner. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted August 24, 2011 Author Share Posted August 24, 2011 thank you. Quote Link to comment Share on other sites More sharing options...
annandatje Posted August 27, 2011 Share Posted August 27, 2011 FWIW, I just toss the corn on the cob into a freezer ziploc bag without the blanching step. We have never fallen ill from eating the boiled corn that was previously frozen. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted August 27, 2011 Share Posted August 27, 2011 FWIW, I just toss the corn on the cob into a freezer ziploc bag without the blanching step. We have never fallen ill from eating the boiled corn that was previously frozen. No, but depending on how long it takes to freeze, the sugars are degrading to starch. If it takes a long time, your sweet corn might be meh corn when you open it. :001_smile: Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted August 27, 2011 Share Posted August 27, 2011 I have frozen fresh sweet corn on the cob still in the husk, and it's sweet and delicious when we use it. It depends on how fresh and sweet it is to start with. Fresher is better. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted August 27, 2011 Share Posted August 27, 2011 Ooh, I never thought of freezing it in the husk! We get it straight from the field so that would me ideal. Blanching it & leaving it on the cob has resulted in mushy corn when I've tried that. Thanks for the tip! Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted August 27, 2011 Share Posted August 27, 2011 I slightly remember someone once telling me that I didnt have to blanch the corn ON the cob before freezing, but I could cut the corn off the cob first, and then put the corn in a pot, blanch, cool and then freeze. Does anybody here do it that way and if so, am I missing anything??? Thanks. Yup, this is the way we do it too. My mom sometimes puts in the butter & salt for seasoning to cut down on cook times when she defrosts again for use later. I don't like to do that just in case I use it for something other than just serving it as a veggie on it's own. yum! Quote Link to comment Share on other sites More sharing options...
Tenaj Posted August 27, 2011 Share Posted August 27, 2011 I just did this yesterday and did it the way Mom taught me which was to cut the corn off the cob and then blanch. My mom used to blanch for 10 minutes or so but I did some research yesterday and only blanched for about 4-5 minutes. It looked and smelled good when it went into the freezer. The only reason we've always done it that way is because I don't like handling hot cobs and never have the required ice on hand to cool them really fast. I just stick the whole pot down in a sink full of cold water to have it cool off quickly after blanching. Quote Link to comment Share on other sites More sharing options...
Susann Posted August 27, 2011 Share Posted August 27, 2011 I just cut it off the cob and freeze. Nice and easy-tastes very fresh & sweet when we do eat it. Is there reason I should blanch it? Quote Link to comment Share on other sites More sharing options...
annandatje Posted August 28, 2011 Share Posted August 28, 2011 I have frozen fresh sweet corn on the cob still in the husk, and it's sweet and delicious when we use it. It depends on how fresh and sweet it is to start with. Fresher is better. Thanks! I wondered if it could be frozen in the husk. Now if I could just find it for 5 cents an ear again in this lifetime. Quote Link to comment Share on other sites More sharing options...
Daisy Posted August 28, 2011 Share Posted August 28, 2011 I don't blanch my corn either. Most other vegetables I blanch, but not corn. Quote Link to comment Share on other sites More sharing options...
Live2Ride Posted August 28, 2011 Share Posted August 28, 2011 I never blanch mine. This is the way we've been doing it for years: I shuck it, remove the silks (scrub rest off under water if need be), cut off the ends and any parts that might be not so great, and toss them into large freezer bags. We are just now finishing up the last of the 200 ears I bought from a friend of mine last summer and they are still so sweet. We pull out the number of ears we want to boil, set them on a plate on the counter while the water comes to a good boil, then pop them in for about 8-10 minutes. We eat them just plain. The corn we mostly get is a bicolor sweet or silver queen...also sweet. If you want it off the cob, do all as above, but cut the kernals from the cob into a larg bowl, stir to help distribute the 'milk' and toss into freezer bags, when you go to cook it, simmer in a little water (steaming it works lovely too) or cook smothered with onions and garlic in some butter and add a little milk towards the end till warm....yum! Quote Link to comment Share on other sites More sharing options...
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