On Gab, user BarbC writes:
Saw some folks asking about freezing corn on the cob. Here is the way I've been doing it for many years, after a long time old farmer told me how to get the best tasting frozen corn.
Peel away a few of the outer layers of shuck skins. Trim each end of the cob (see mine in pic). DO NOT blanch the corn. Put the corn straight into freezer bags or vacuum seal them, and freeze.
When you're ready to eat it, put it under running water & remove the shucks & silks. Then boil it for approx 15 minutes. You can also steam it, put on the grill in the shuck wrapped in aluminum foil or even microwave it.
Perfect corn on the cob!! It will taste like fresh picked. I've been doing it this way for many years & its never been soggy or gummy. Please just try it.
That looks like a really useful tip. I'm going to try it.
Peter
I don’t trim our corn, just stick them in the freezer. It takes a little more room but has worked well for us for years.
ReplyDeleteWe freeze ours that way, as well - but no boiling corn for us, anymore, unless we're doing it as part of a shrimp boil (quartered potatoes cooked in the shrimp/crab boil, then corn, then finally the shrimp) .
ReplyDeleteBaking those in-shuck ears @350F in the oven for 30 minutes will give you GREAT corn on the cob. Even microwaving in the shuck is pretty good, and way quicker.
How to microwave corn on the cob:
ReplyDeleteDo not remove the husks. Microwave 2 minutes per ear (max three at a time) on high power. Let sit two minutes. Shuck and enjoy. The silks will come right off with the husk.
Definitely roast, not boil.
ReplyDeleteIf you like to steam your corn add a bay leaf to the water. you will not taste the bay leaf there will just be another subtle flavor there.
ReplyDeleteI cook mine in the microwave, 6 minutes, it comes out HOT so beware, and squeeze the cob out of the husk. It takes the silk with it!
ReplyDeleteSo many great tips here I wish I had known years ago.
ReplyDeleteThank you all!
You all be safe and God bless.
You can also steam it, put on the grill in the shuck wrapped in aluminum foil or even microwave it.
ReplyDeleteI've never tried preparing corn on the cob by covering it in foil and putting it in the microwave. I guess I'll try that this weekend!
Enjoy the pyrotechnic display!
DeleteHave a Good Day
I see Hamsterman is one of those who like to live dangerously . . .
ReplyDeleteI have a small freezer, so I remove the husks and silk, blanch for 30 seconds, remove the corn from the cobs when cool enough, and freeze the corn. It is delicious. (The corn is also very fresh - picked that morning or the day before) so it probably makes a difference.
ReplyDeleteTXRed
shuck and eat raw. imo cooking ruins the flavor.
ReplyDelete