I just got finished cutting some corn off the cob and thought I'd share my thoughts on that. I have gotten to the point where, when it is on sale, I buy a few more ears of corn than we can eat at one time and cut it off the cob to freeze for later. I do this several times a summer.
After it is boiled, when it has cooled, I get a sharp knife and a paper or foam plate that I can use to pour or scoop the corn into a zip freezer bag. Quart bags are the best size for our family. I have found that cutting the corn from the point down is a better way than the other end up. When the corn is off the cob, I take the knife and scrape the cob to the plate so I can get all the good off the cob. If adding salt, pepper, or butter, wait till ready to eat.
Next there are several things you can do. You can squeeze out the air and freeze or save for another meal. Or you can add some of the water that the corn was boiled in to avoid freezer burn, then squeeze out the air. You could also put the cobs back into the corn water and boil for more flavor, then use the corn water to water pack the corn for the freezer. That more flavorful corn water can also be used in soups or stews and can be frozen separately for added flavor to other dishes.
The water packing and squeezing the air out will help keep the corn good for a very long time. I've found corn in the back of the freezer that had been there more than a year and it was in great shape. It didn't have any holes in the bag and tasted great. When ready to eat the corn, you can pour off the water packed broth, heat it with corn, or dump the whole bag into a pot of home made soup. Tastes great in the winter. .
By Squeeky from Western PA
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Do not hesitate to stock up on corn when there is a sale. Corn can be frozen, in the husks, in a pillowcase. Load up the pillowcase, fold the top over so it is closed, and place in the freezer.
This may be a little early in the season, but as I used the last of my corn from the freezer for dinner tonight, it reminded me to share this with everyone. Over the years, I have tried many times to freeze corn on the cob. Most instructions say to blanch and cool.
A Guide to Freezing Corn. Corn should be harvested for freezing in the "milk stage" (as soon as the kernels are full of sweet, milky-colored juice). If the fluid in the kernels is clear, the corn is not ready yet.
Cut corn from cob and place in roaster pan. Melt butter and drizzle over corn. Add half and half and mix. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Place in freezer bags.
It's going to be time to be freezing corn in our area before we know it! There is nothing better than Iowa sweet corn, especially in the cold winter time. It's a great reminder of summer!
To get 20 cups corn: Insert ears into boiling water. Boil 6 minutes. Take out and put in ice water. Cut kernels off ear. Then measure for above recipe.
Remove corn from the cob and blanch them. Cool and store in airtight container and freeze.
