Freezing corn on the cob

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Has anyone done this, leaving the husks on? Our corn is in it's peak
and I put a few cobs into our freezer a few days ago. I took 2 out for
our supper and let them thaw all day. They seem "squishy". I know they
are safe to eat, but am surprised at the feel. I'll be cooking them in
the micro, wrapped in a wet paper towel like I did the last batch.
Thanks for any help....Sharon

Whenever you freeze fresh vegetables including corn it is advisable to blanch is
boiling water for a short time and shock ice water to stop the cooking - this
will preserve the color, flavor and texture.

Dimitri

Dimitri said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Has anyone done this, leaving the husks on? Our corn is in it's peak
and I put a few cobs into our freezer a few days ago. I took 2 out for
our supper and let them thaw all day. They seem "squishy". I know they
are safe to eat, but am surprised at the feel. I'll be cooking them in
the micro, wrapped in a wet paper towel like I did the last batch.
Thanks for any help....Sharon

Whenever you freeze fresh vegetables including corn it is advisable to blanch is
boiling water for a short time and shock ice water to stop the cooking - this
will preserve the color, flavor and texture.

Dimitri

Thanks Dimitri, I always do when I'm keeping anything for any length of
time, but this corn will be used up by next week so I thought I'd give
it a try. We had it for supper and the flavour was fine, but the
texture was off. Live and learn I guess.... I still have about a dozen
left.

Sharon

What Dimitri said. We've done as many as 400 ears of corn this way
some years, come February it's really good!

Jessica

In article said:

Has anyone done this, leaving the husks on? Our corn is in it's peak
and I put a few cobs into our freezer a few days ago. I took 2 out for
our supper and let them thaw all day. They seem "squishy". I know they
are safe to eat, but am surprised at the feel. I'll be cooking them in
the micro, wrapped in a wet paper towel like I did the last batch.
Thanks for any help....Sharon

Try cooking them (in the husk in the microwave) BEFORE freezing.

Generally, frozen corn is blanched first.

Try canning it. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

biig said:

Has anyone done this, leaving the husks on? Our corn is in it's peak
and I put a few cobs into our freezer a few days ago. I took 2 out for
our supper and let them thaw all day. They seem "squishy". I know they
are safe to eat, but am surprised at the feel. I'll be cooking them in
the micro, wrapped in a wet paper towel like I did the last batch.
Thanks for any help....Sharon

I've been freezing ear corn for at least 15 years. I've never had a "squishy" ear
come out of it. I've had some that were too old in the first place and one or two
that were too young. Overall my results are outstanding. We just ate a couple
of ears this week that were over a year old. Aside from being a little too mature,
they were firm, crunchy and sweet. They had a little ice crystal formation inside
the wrapping, but no freezer burn.

I trim the raw ears to remove unnecessary material from the ends, but not
excessively so. The idea is to leave the ear sealed in it's natural husk.
I wrap individual undisturbed ears, (Not peeled back to check if you like it.) in
dry kitchen towels. Nuke the ears on high for about two minutes per ear. Then
wrap pairs of ears in plastic lined freezer wrap. (Reynolds or equivelent). Freeze
as soon as they cool enough to put in the freezer. Don't be too quick or they'll
attract moisture.

To serve: Wrap again in kitchen towels and heat about four minutes per ear or just
until steaming hot. Husk at the table.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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