What I'm going to say flies in the face of conventional wisdom and the advice you will find on various university extension websites but it's what I do and gives me a product I prefer.
I do not freeze corn on the cob because it takes up way too much valuable space in my freezers. I also don't blanch my corn. I did for many years because the extension websites advised it to stop the enzyme action. But I have found that freezing slows down the enzyme action enough that if I use the corn within a year, I can't detect any deterioration. I also prefer the quality of the unblanched corn. To me it tastes fresher. And an added bonus is that I'm not heating up the kitchen and filling it up with steam, not to mention saving on electricity. I cut it off the cob and package it in pint and quart ziplocks so I have a choice of amounts depending on what I want to use it for.
If you want to blanch, here's an excellent link complete with pictures to lead you through the process:
http://www.pickyourown.org/freezingcorn.htm
----- Original Message -----
From: lilia_barlow lilia_barlow@yahoo.com
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.
[Non-text portions of this message have been removed]
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