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Freezing sweet corn

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Old 07-22-2013, 02:01 AM   #11
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Boil. If you let it FULLY thaw, and you froze it in the shucks, you can grill it.
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Old 07-22-2013, 02:23 AM   #12
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Slightly off-topic, but yesterday on my way home from a vet visit, I passed an intersection with a Boy Scout on each corner, holding up ears of corn. I pulled in to the pickup nearby that was loaded with sweet corn that the kids were selling to raise money for a trip. Man, that corn was delish for supper, drizzled with a little olive oil and grilled with flatiron steaks and skewers of zuchinni & yellow squash and red onions. Corn was so much better than what I was about to buy from the supermarket, and helped the Scouts to boot.
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Old 07-22-2013, 02:40 AM   #13
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Originally Posted by buckhuntr View Post
Way we always did it was drop the shucked ears in boiling water for one minute, then into ice water to stop the cooking. Let drain , then vacuum pack and freeze. The blanching deactivates the natural enzymes in the corn that would otherwise cause it to deteriorate faster.
This is what we do for our freezer corn.
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Old 07-22-2013, 03:06 AM   #14
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You need to blanch it in order to freeze it properly. I would think that means off the husk. Vacuom seal it in bags and freeze it. I used to cut it down off the cob when I lived in PA and I would eat it through March of the next year. I would freeze and eat a lot, and it lasted well.
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Old 07-22-2013, 03:46 PM   #15
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I've seen it on the cob and off. I don't think there's much of a difference unless you have an issue with space.
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Old 07-22-2013, 03:55 PM   #16
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Default Fail to fire............

You all missed the point of blanching. That stops the sugars turning into starch. Unless the corn has already turned. You'll know when you go to eat it or slice thru it. As a youngster on the farm we et bothe horse corn, then the new hybrid when my father could aford the seed. There was no sweet corn..............It tasted nothing but corn, lots of salt pork, and maybe a hand full of left over rice.......Growing up I called it belly
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Old 07-22-2013, 11:32 PM   #17
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Originally Posted by MOshooter View Post
Blanching is the only way to preserve the corn for long term storage.
Last year we blanched our sweetcorn,then cut it off the cob and froze it in zip lock freezer bags,it tasted great!

This year we will try blanching and leaving it on the cob,and freezing it in zip lock freezer bags.
It will be great.
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Old 07-23-2013, 12:27 AM   #18
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Thanks guys.
We've got enough to try it all and see how it works. The wife blanched the first few that were ready today.

Thanks again all

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Old 07-23-2013, 12:35 AM   #19
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Definitely blanch, cool, cut off of cob & freeze in ziplock or vac. sealed.

As to how to reheat, microwave in a glass, covered dish with a touch of real butter or make chicken corn chowder (my fav.)!
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Old 07-23-2013, 01:29 AM   #20
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I strip it off after it has cooled. Have a board with a nail in it, and do it over a large container lid. Takes up mucho less freezer space, we'll put away two or three large bags worth.
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