For years, I shucked, silked, and blanched my corn on the cob until my daughter convinced me to not do anything to the corn except to put the ears in a large, doubled plastic bag, tie the end, and freeze. When you are ready for corn, take out the amount you need, thaw slightly, shuck it, silk it and cook as desired. You are able to make corn on the cob, nibbets, or cream style corn form it. To me it is like eating corn picked that day. I have kept it in the freezer up to a year, without any bad tastes. The only drawback is, it takes up more space in the freezer. Hope this helps.
|