I blanch it for just a couple of minutes, then cut it off the cob and freeze, only because leaving it on the cob takes so much room in the freezer.

How the heck much corn can you carry on a motorcycle, LOL. Inquiring minds.....

Annie

The corn was the next day. LOL

LOL @ Annie!

Lyndaluu2:

I tried a tip from Carmen Grower, last 2 years.

I peel some of the husks off but leave enough to cover the corn. Cut off the stalk and hair end.
I double bagged mine, to freeze.
Had corn in January.
A couple layers of the Husk does not take up too much room.

Give one a try to test it, when you take it out of the freezer.

I am going to put one in the freezer now and take it out tommorrow, for a test.

LindaC might have another method.
She is from Iowa, ( Corn Country ).

LOU

I tried a modification on what Lou posted from Carmen Grower. I just trimmed off the top silk that was sticking out,trimmed the stalk end short, and put them in a bag in the freezer. When they were frozen I vacuum sealed them. When we cooked them in January they were perfect - no harder to peel and remove the silk than they would have been fresh - and tasted wonderful. It couldn't be easier.

Lee

I do it the same way as Annie for the same reason - freezer space.

I blanch, cut kernels from the cob and then freeze.

May have to try the "husk" method, tho!

Linda

Ruthanna:

How much freezer space do you use up, by leaving a couple layers of Husks ???

Annie:
You should have a walkin Freezer, with all the Farmwork you do.
I will come out and build you one.

Then you can freeze my corn for winter.

When I come out to pick it up, I can visit " Lake Mayor-s "
LOU

The husk doesn't take much space, but the cob does.

I agree, FOAS, it isn't the husk that takes the room, it's the cob, which is about 75% of the bulk of an ear of corn, I think. So taking it off the cob takes about 1/4 as much freezer space as leaving it on!

Annie

You are right !!!
Just trying to get you a Walkin Freezer.

But since I do not grow Corn, instead of cutting off the kernels,
I can use the corn, from the frozen food section at the market.

LOU

I blanched them and cut them off the cob....their in the freezer waiting for winter....

My MIL took the corn, husked and silked it, then cut it off the cob. She put it all in a big pot with some half-n-half (fat free in recent years), a little water and a little salt, and cooked it for about an hour. Then she froze it in quart sized freezer bags.

When she passed away this summer, everyone realized, "No more corn!" Well, two things happened. First, my SIL had learned how to do it too, so she took on the job. Second, I drew the job of checking out my MIL's freezer and seeing what should be kept or tossed. Serendipity, we found about 6 bags of corn in there from the past couple of years! So during one of the family gatherings, we served corn.

We still miss her, of course, but she left her legacy when she'd taught her daughters (and one of her granddaughters) to make certain foods.

For MIL, that was the only way she could eat Missouri corn. Unfortunately, her teeth never let her have it right on the cob.

Donna

I cut mine off the cob too, for the same reason posted above. Space.

A few years ago I read a tip about cutting it off. Blanch, cool, then stand the tip in a bundt cake pan and use an electric knife to slice the kernels off. They fall right in the pan and when it gets full, just dump into another bowl.

It's about the only 'really good' use I've found for an electric knife, but it sure cut my processing time down.
Those corn stripper thingys don't work worth a "you know what" and a regular knife takes time and ends with blisters if you do a lot.

Deanna

Lyndaluu2:

Deanna:

You saddened all the lovers of " eating corn off the cob "

One time at Dinner, while everyone was enjoying eating their buttered corn right off the cob,
my son started cutting the Kernels off the Cob.

He said " It is easier "

I made him eat out on the Deck.

LOU

I still cook corn on the cob for summer....
I just wanted some for winter that still tastes like summer.

Linda

I just finished putting up corn a couple of days ago. I cut mine off the cob, cream style and then blanch and bag. We like cream style corn better than whole kernel. It makes a huge mess, but it sure is good!

When cooking fresh I always cook it on the cob.

Trixie, I'm glad to see you here, and know you're safe from the fires so far.

Stay safe...

Annie

LOU,

What Linda (lyndaluu2) said...........

"I still cook corn on the cob for summer....
I just wanted some for winter that still tastes like summer. .

Oh, I eat all I can off the cob in the summer, just not using freezer space for things that part of it has to be thrown away (cob)for our "Winter Veggies".

ON the cob should definitely be eaten fresh, hot with butter dripping down the front
of your arms!!! Plenty of salt and fresh, cracked pepper.

Best eaten outdoors. LOL

Deanna

Now if there was a way to put them back on the cob , for winter !!! ????????????

Dcarch:
You have to come up with something.
LOU

Smiling here at that visual, Lou!!

D'ya suppose a little cake frosting would hold the kernels back on? :)
YOU try it and let us know!!

Deanna

"---Dcarch:
You have to come up with something.
LOU---"

I will work on that Lou.

Meanwhile, using plutonium 238 and gene splicing techniques, I have created two new varieties of corn. I named them:

Long Corn Silver
&
Leprecorn

dcarch :-)

dcarch :-)

Dcarch - I do think that photo belongs on another forum......

Thanks Annie! I am in the top part of Texas and far away from the fires in East Texas. We have had fires on ranch land that lasted two or three days, but nothing like the Austin, Houston and Bastrop area. We need rain so bad, but at least it has cooled off the last few days.

DC: ]
You are something else. I do not know what, yet !!!
But I will figure it out.
I will have all week end .

Going down to AC, N.J. today. Saturday we are going on a
3 hour, Cocktail Party, Retirement Dinner Cruise.

I will try to get some Photo-s.

If they are going to have Thunderstorms, I will abandon
ship at oine of the Casino-s.

LOU

I was saving my corn cobs in the freezer to use in making veggie stock, till I saw a recipe on a blog for corn cob jelly. Saving it for a cooler season.

Our corn crop was nil this year. I tried a different seed and it was a bust. Also a drought year. DH wasn't as diligent watering as in previous years. Having to buy all my corn for the first time in forever. :(

Donna, I think I will try your MIL's recipe. YUM! Wonder how it would be with heavy whipping cream? Think it would still freeze well?

Deanna, I love the bundt cake pan and electric knife tip.

Dcarch, All I need is a couple of Long Corn Silver cobs for the whole corn cob jelly recipe!
Betty

Betty,
If you're refering to the CITR website (one of my favorites), I've made the corn cob jelly and it's very good Easy.
Pretty sweet for me, but it amazing does taste a lot like honey!

Deanna

Just like you bring it home .Toss it in the freezer.It works for me.

Deanna, That's the Blog. Good to know someone that has made it and liked it. I don't eat much jelly, but it will be fun to give as gifts.

Thanks for letting me know it is good.

Betty

Last week, we tossed 80 ears of corn we'd put in the freezer. Bummer.

But, I'm curious. I cut the corn off the ears, vac-pack, & freeze. No blanching. To cook, in the nuker for about 2 minutes, from frozen, add some S/P, & it's on the table. Tastes like fresh picked...almost. We like the corn when it still has the crunch of fresh. Why does everybody seem to blanch before freezing? Seems to me that would overcook the corn by the time it hit the table...cooked twice. Been doing it this way for decades. Am I missing some serious health issue?

/tricia

Tricia:
Why did you toss the Corn ? Was there a power outage ?

Your way of freezing sounds good to me.

But I still have to find a way to put them back on a cob for winter.

LOU

tricia, I blanch because of habit,partly, and because of the varities of corn I sometimes grow. The "old" varieties had much lower levels of the sugars that turned to starches quickly and I was always taught that blanching would stop/slow that enzyme change. Now most people/companies grow the super-sweets, the sH2, the sugary-enhanced, bi-colors, etc. Today's high-sugar hybrids are far more sweet and so the change is not as noticeable, if noticeable at all. (Those enzymes do continue to work, even in super sweet corn and even when frozen, although much more slowly) Those hybrids have very nearly negated blanching for all but the diehards. And, of course, those creatures of habit like me who tke a couple dozen ears of Kandy Korn and blanch them without even thinking, LOL.

However, I don't always grow the super sweets, I grow the old fashioned heirloom kinds occasionally, they are less sweet and more "corny" in flavor, and if it doesn't get blanched it becomes animal fodder in flavor pretty quickly.

Because I like my corn just cooked, 5 minutes tops in boiling water or a couple minutes in the microwave, my frozen corn just gets warmed before serving and it's ready.

Annie

Annie, thanks. Makes sense. DH loves the bi-color sweet corn so that's what we always freeze & dry. I guess I always thought we'd eat it before anything changed too dramatically. Sure is easier than blanching. (grin)

Lou, yes we lost power for 6-1/2 days with Irene. Since we flooded though the power loss was sorta the least of our concerns.

/tricia

Annie's right about stopping the enzymes. Except for what was eaten right away, I've wound up tossing the vegies I've frozen without blanching.

I tried freezing corn on the cob both ways years ago, and to us it tasted "cobby". Or something. But that was way before the super sweet varieties...it might be worth trying a few for short-term storage.

Now we have a process: Sit in the yard and husk corn (preferably w/margarita), blanch and chill, then I cut the kernels off about 2/3 deep and hand off the cob to DH. He scrapes the cob with the back of a knife for creamed corn. Then we pack into food saver bags (with a couple inches folded down), set in freezer until solid, then vacuum seal.

We've been pigging out on u-pick bi-color corn. Going early before it gets hot and munching a couple of cobs in the field. Who needs corn flakes?