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re: Freezing Corn on the Cob

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It is always recommended to blanch your corn before freezing. Blanching retards the enzymes that cause deterioration and spoilage in foods.
The "cobby" taste often comes from the blanched corn not being chilled long enough in ice water after the boiling.

Some of the new extra sweet corns have tender cobs. The man that owns the local produce farm told me this. In order to grow a sweet tender corn, the cob is also more tender.

You can freeze it in the husks, but it will not keep as long as it won't destroy any of the enzymes.
MsgID: 206000
Shared by: Linda Lou,WA
In reply to: ISO: Freezing Corn on the Cob -- in husk
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Freezing Corn on the Cob -- in husk
  Teresa - Raleigh, NC
2 re: Freezing Corn on the Cob
  Linda Lou,WA
3 Recipe(tried): Freezing Corn in the Husk-Teresa, NC
  Patsy, La
4 ISO: freezing corn in husk - question
  faye lexington, ky
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