Has anyone ever frozen fresh corn on the cob? Do you cook it first

D

dawnnys

Well-known member
or freeze it raw? Husks on or off? I have 7 or 8 of them left and we won't be using them right away. I've learned my lesson not to keep them in the refrigerator (they turn starchy) and even worse, to let them sit there in the husk for more than a 2 or 3 days.

Last night we had some with raspberry butter. Very good and tangy.

 
I always blanched corn 7 to 8 minutes then put them in an ice bath to cool. The corn has a funny

taste if not blanched first.

 
This is my sister's recipe for frozen corn. It is delicious. REC: Joyce's Frozen Corn

I use 1 1/2 cups of water when I make this.

* Exported from MasterCook *

Joyce's Frozen Corn

Recipe By :Joyce
Serving Size : 0 Preparation Time :0:00
Categories : Joyce's Recipes

Amount Measure Ingredient -- Preparation Method

18 ears fresh corn (9-10 cups, cut corn)
1/3 cup sugar
2 teaspoons salt
2 teaspoons pepper
1/2 cup butter
2 cups water

Preheat oven to 350 degrees.
Cut corn off the cobs. Put corn and remaining ingredients in a 9 x 13 baking pan.
Cover with foil and bake at 350 for 45 minutes to an hour.
Cool and place in freezer bags or containers.

Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -

 
FYI, raspberry butter is just 2 parts raspberries to 1 part softened, and

blended well. Good on toast and surprisingly good on sweet vegetables like corn or sweet potatoes. Good for cutting down the fat too, but still using it as a fat, like on toast or something similar.

Thanks for the suggestions - I'll blanch them but keep them on the cob. I've seen them in the freezer section like that - don't mind a slight cobby taste.

 
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