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Corn preserving

post #1 of 8
Thread Starter 
How do you freeze corn on the cob in the shucks?
post #2 of 8
I've never seen it frozen that way -- only shucked and cleaned. Wouldn't the silk and husks turn slick and soggy when thawed, and be harder to remove, if left on and frozen?
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 8
Corn needs to be blanched in boiling water for a few mins in order to stop the enzyme action prior to freezing. Havent heard of many trying to do it while still in the schucks. Best plan prob be to de-shuck prior to blanching..let it cool down then bag it up and freeze. Might work still in the shucks just aint never tried it like that.

post #4 of 8

Is there a particular reason you are wanting to freeze it this way?
post #5 of 8


guess i shoulda read this before i stuck my corn in the freezer!! it's shucked.. but i just threw them in bags and popped 'em in the freezer. they were given to me by a neighbor who grows it. heck, i'm a city girl livin' in the country!!
post #6 of 8

Or you could look here for more info. ;)
post #7 of 8
Well it still be plenty edible..have ate a bunch of it prepared as described just not quite as high quality sweet and purty yellow as if you give it a short plunge in boiling water on the front end. Try to use it up as expeditiously as feasible. The degradation might not even be too noticeable.

post #8 of 8
ya know, i used to just boil corn on the cob and slab butter and salt and pepper on it and eat it that way, but because i watch foodtv alot.. i get ideas!! now, because of gilda, i always roll my corn around in olive oil and oregano and parsley and then grill it. when it's done, i sprinkle parm cheese on it... and it's sooo good!!
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