Author Topic: Can You Freeze Corn-on-the-Cob? (Read 2468 times)

Julles · « **on:** August 01, 2009, 03:16:48 PM »

After the Pond Society monthly meeting today, which is always a pot-luck luncheon, I am left with 6 half-ears of corn on the cob.

Can I freeze those whole, and have them be good to eat later? Or would it be better to cut the kernnels off the cobs, and freeze just the kernals?

Thanks

Esther · « **Reply #1 on:** August 01, 2009, 03:53:09 PM »

Just an opinion Julles. I would cut the kernals off the cob and scrape any that was missed off with the back of the knife and freeze it. I think some people do freeze it on the cob but I've heard that sometimes it takes on the flavor of the cob. I would think that it would keep longer, cut off too seeing it packs together better and doesn't let so much air between. My brother in law raises sweet corn and they freeze bushels of it that way.

Holldoll · « **Reply #2 on:** August 01, 2009, 04:02:55 PM »

growing up, my grandmother would wrap them individually in saran wrap and then put them in freezer bags. She would them like that all winter long.

Joyce · « **Reply #3 on:** August 01, 2009, 04:44:14 PM »

Well, you can buy it frozen on the cob, I can't see why you can't freeze it yourself!

PondmaninAL · « **Reply #4 on:** August 01, 2009, 05:36:31 PM »

I have three ears of it in the freezer right now.

Pa Nancy · « **Reply #5 on:** August 01, 2009, 06:13:47 PM »

Years ago we used to buy a whole sack of corn at a time cook it, cut it off the cob and freeze it in serving sizes.

We tried the whole ear, but it got too mushy and funny tasting.

livetogarden · « **Reply #6 on:** August 01, 2009, 07:02:02 PM »

Julles....I freeze it from our garden every year. Blanch it (drop the ears in a pan of boiling water) for about 3-5 minutes, remove them and drop them in cold water to cool, dry them off some then pkg. in freezer bags. It will keep longer if you wrap each ear individually but you don't have to if you don't want to spend that much time. They keep well just in the bags so go for it!!
Good luck!!

Freddie Peepers · « **Reply #7 on:** August 01, 2009, 07:13:35 PM »

Blanching and then cold or even ice water is the key.
Do not freeze without blanching first, then on or off the cob is a
matter of personal preference. Blanching is only partially cooking;
that way, months later, you finish the cooking in the microwave

bunny56lbc · « **Reply #8 on:** August 01, 2009, 09:11:15 PM »

Quote from: Freddie Peepers on August 01, 2009, 07:13:35 PM

Blanching and then cold or even ice water is the key.
Do not freeze without blanching first, then on or off the cob is a
matter of personal preference. Blanching is only partially cooking;
that way, months later, you finish the cooking in the microwave

We've been freezing corn on the cob every year ....blanch it first then drop it
in cold water before putting into freezer bags ...

bonnie

Esther · « **Reply #9 on:** August 02, 2009, 06:09:45 AM »

Couple of reasons to not freeze corn on the cob if you are doing a lot. It still doesn't taste quite right on the cob after freezing for a long time as happens when you freeze in quantities. Also it takes up a lot of room if doing large amounts.

tinkster · « **Reply #10 on:** August 02, 2009, 06:39:33 AM »

we freeze massive amounts of corn every year.. some on the cob some off. We dont let the water touch our ears but we use a commercial grade vacuum sealer and it is delicious. Just now finishing off the corn we put in last year and its as good. Never before we got the sealer could we get it to taste good on the cob though.

tink

Julles · « **Reply #11 on:** August 02, 2009, 07:20:02 AM »

Thanks, Tinkster, for reminding me - I recently bought one of those suction sealers, but have never yet used it. This will be a good time to test.

I have already cooked the corn, do I'm past the stage of blanching... I'm afraid that freezing it now on the cob would leave it mushy. So, thanks to all you guys' input, I think it best that I cut if off the cob, bag it, suck out the air, seal it, and stash in the freezer.

thanks!

Indiana Karen · « **Reply #12 on:** August 02, 2009, 07:39:31 AM »

Reading this makes me sooooo hungry for roasting ears.

Does anyone else call it that, or is it an Indiana thing?

Our corn is not yet ready in the garden. Yesterday morning I picked green beans and the corn smelled wonderful.

My favorite meal is a BLT and corn on the cob.

bunny56lbc · « **Reply #13 on:** August 02, 2009, 02:16:03 PM »

We've call it roasting ears too...here in Winchester Ohio

or cob
bonnie

KatFish · « **Reply #14 on:** August 02, 2009, 02:26:18 PM »

Dumb question time! Is this roasting on the grill or just a way of saying boiled corn? I must be missing something here $:-\$

livetogarden · « **Reply #15 on:** August 02, 2009, 05:44:39 PM »

I don't know about everyone else but 'roasting ears' just always meant ripe corn on the cob to my family. I can still hear my mom saying that.

Joyce · « **Reply #16 on:** August 02, 2009, 05:52:27 PM »

No, not boiled or steamed...we roast corn with the husks still on here.
First we soak it in slightly salted water, some cooks use salt water from the bay,
then lay the corn cobs, husks and all on the grill on medium.
Turn the cobs often, should be done when the husk is a nice mid brown all over.
Then you peel back the husks, add butter and eat!

We don't always roast corn, tonight we had it boiled on the cob.

barb · « **Reply #17 on:** August 03, 2009, 04:43:32 AM »

I tried freezing on the cob once, it was awful. Then again, we are terribly fussy about our corn. We'll only eat corn that was fresh picked, and no older than 24 hours.

Indiana Karen · « **Reply #18 on:** August 03, 2009, 10:41:01 AM »

Yep, roasting ears was just plain ole boiled corn.

Barb, my mother-in-law was fussy too...........she would put the pot of water on to boil, then head to the garden to pick the corn.

I can remember the first time I saw it roasted on the cob. It was at the State Fair.

Julles · « **Reply #19 on:** August 03, 2009, 10:44:57 AM »

Roasted corn is a big Mexican thing. Here in Houston, you can see them selling it from push carts, usually clustered outside businesses like grocery stores that have a large Hispanic clientel.

The ears have the black cross hatch marks from being roasted over a hot grill. They leave the husks on, and you pull that part back and use it as a handle to eat the corn, slathered with butter and salt, and in the case of the Mexicans, chili powder.