Hi Lilia:
There are two ways to do this. 1st is on the cob & 2nd if off. Both involve blanching the corn. Blanching time is in boiling water. Unless otherwise noted, chilling time in ice water should be the same as blanching time.
Corn-on-the-Cob Husk:
Remove silk and trim off ends. Blanch in a large stockpot with 10 - 12 quarts of boiling water.
24 small ears, under 1-1/4" diameter - 8 minutes
14 medium ears, 1-1/4" to 1-1/2" diameter - 8 minutes
10 large ears, over 1-1/2" diameter - 11 minutes
Chilling time in ice water should be twice as long as blanching time.
Corn - Cut from cob:
Husk, remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit knife to remove kernels from cob. Blanch 4-1/2 minutes.
After corn is prepared, bag in freezer safe bags (I usually wrap corn cobs in aluminum foil before putting in freezer bags), freeze, and when you use it, prepare like any frozen corn (either off the cob or on) that you would purchase from the grocery store. In Florida we get Zellwood sweet corn real cheap once a year when it is in season and make a huge batch to freeze that lasts all year.
Lynda in FL
--- In frozen-assets@yahoogroups.com, "lilia_barlow" <lilia_barlow@...> wrote:
>
> Hello,
> I am usually just in the background gleening info from all you wise woman but today I have a question. Probably pretty basic but I got a real good price on corn on the cob so I bought a bunch and now I'm wondering how I can go about freezing it for later. I've heard conflicting info so I'm wondering how you all do it.
> Thanks,
> Lilia
>
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