Freezing Sweet Corn in the husk

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I have heard that you can freeze corn in the husk without parboiling. Has anyone done this and was it satisfactory? How do you cook it after. Do you need to thaw it first and then cook it? Thanks for any advice.

-- Cindy Clarke (rclarke@revelstoke.net), August 27, 2001

Answers

I haven't tried it, but a guy I use to work with always said that is how they done it. He said they would stick it straight in the freezer, husk and all(without cooking it) and worry about fixing it when it came time to eat it.

We always pull the husk and silk off and then freeze it without doing anything else to eat. We eat it pretty fast so we don't worry about freezer burn.

-- Russell Hays (rhays@sstelco.com), August 27, 2001.


Clean the corn, wrap the ears in plastic wrap, & then freeze how ever many you want to in a bag. When you want to eat it, throw it frozen into your boiling water & make it like you would normally. If you boil it before freezing, it will taste like the cob because it's getting moisture in the cob.

-- Wendy (weiskids@yahoo.com), August 28, 2001.

I freeze mine on the husk. Just put in sack and throw in the freezer husk and all. When it's time to cook, they are easy to throw on the grill, in the husk and still frozen. If you want to boil, remove the husk and cook frozen. Works really good! The only downfall is they take lots of room in the freezer!

-- cowgirlone (cowgirlone47@hotmail.com), August 28, 2001.

Cindy,

I know a lot of folks freeze corn this way and like it. We didn't think it tasted as good. Can you do just a few ears first and see how you like it? We now clean the ears, blanch in boiling water for just a couple of minutes and then freeze in ziplock bags. Seems to taste better that way to us.

-- Mona in OK (modoc@ipa.net), August 30, 2001.


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