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Post by casswithsass on Aug 29, 2014 0:50:01 GMT
I want to freeze some corn that has been cut off of the cob. I want to cut it off, freeze it on a tray, then put it in containers. DH wants to do the same, but blanch it for three minutes first. I think that will cook it too much. We aren't doing on the cob because it takes up too much room in the freezer. Help.
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Post by anxiousmom on Aug 29, 2014 0:51:30 GMT
I think akathy just spent a whole afternoon packaging and freezing corn...hopefully she will check in and tell you how she did it! |
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176 
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
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Post by marianne on Aug 29, 2014 0:52:47 GMT
We pretty much freeze corn every year. We shuck and blanch the ears, cool, cut off the cob, portion and freeze in vacuum seal bags, and enjoy all winter long. Delicious!
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Aug 29, 2014 0:54:42 GMT
I think akathy just spent a whole afternoon packaging and freezing corn...hopefully she will check in and tell you how she did it! I did  I blanched it on the cob for 3 minutes, cut it off the cob, vacuumed packed and froze it. I've been doing it like that for a long time. |
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PLurker
Prolific Pea
Posts: 9,798
Location: Behind the Cheddar Curtain
Jun 28, 2014 3:48:49 GMT
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Post by PLurker on Aug 29, 2014 1:17:02 GMT
Timely, timely, timely. Farmer plants field corn on our property and plants a few rows of sweet corn for us, just to be nice.  Anyhoo, this is the first year in a while that the critters didn't get to most of it before us. (yes, they definately will eat the sweet corn first and leave the field-buggers!) I am planning on trying this: The Rebel Way to Freeze Corn
Guard this recipe well, and never again will you buy the inferior bagged or tasteless ears that are available at the grocery store.
Combine the following:
20 cups of sweet corn, cut fresh from the cob
5 cups cold water
1 cup sugar
1/4 cup salt
Stir gently until sugar and salt is dissolved. Scoop into quart-sized freezer bags and seal. Lay flat to freeze.
I know, this is not the low salt, low sugar sort of recipe that we all strive for, but in the middle of winter when you crack open a bag of this corn and it tastes as sweet and fresh as the day it was picked, these things simply won’t matter.Mostly because of the amount of corn I have to do (making blanching, cooling, drying seem like a PIA) and good reviews. Supposedly the way many Amish do it. Hope it's good as it sounds. |
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Post by Linda on Aug 29, 2014 1:24:59 GMT
Simon froze corn this summer - mostly on the cob but some off. Definitely want to blanch it first.
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Post by smokey2471 on Aug 29, 2014 1:41:52 GMT
My mom blanches it on the cob then cuts it off and freezes. She also creams some of it and freezes it. I love her creamed corn. She usus silver queen corn. Yummy
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Post by annabella on Aug 29, 2014 2:17:40 GMT
May I ask why you guys spend time doing this when you can just buy a bag of frozen corn?
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Post by Karenina on Aug 29, 2014 2:26:06 GMT
May I ask why you guys spend time doing this when you can just buy a bag of frozen corn? Hi Annabella - I do it because frozen corn from the market doesn't really taste like anything. My grandparents had a farm and my parents have a small orchard. Market frozen corn just does not taste the same as sweet corn picked and cooked the same day. So when you freeze it during the summer, it just tastes better than frozen corn from the market. ******** Does anyone have an awesome cream corn recipe? Thanks! |
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Post by cindyupnorth on Aug 29, 2014 2:30:45 GMT
I am TOTALLY!!! LOL!! at Annabella??! HA. have you ever had fresh corn on the cob? right from the field? OMG. It tastes like CORN!! so fresh, so good. Same with fresh frozen corn. It's so much better.
My mom has a great corn recipe for freezing, but it is NOT!!! fat free or slimming, but it is SOOO sooo good. We have it every Thanksgiving, and it's like a great summer treat.
Cream Corn to Freezer
16 cups sweet corn cut off the cob
1 pint half and half
1 pound real butter
Put corn, butter and half and half in a roaster and bake at 300 for 1 hour stirring every fifteen minutes. Let cool and freeze in freezer containers.
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Post by stampbooker on Aug 29, 2014 2:40:41 GMT
May I ask why you guys spend time doing this when you can just buy a bag of frozen corn? Aside from the taste factor, if you are getting it free from your garden or a friends corn field the cost is minimal so you will save money. Seems pretty obvious. The reason why people preserve their own food is usually taste and money factors. Julie |
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Post by casswithsass on Aug 29, 2014 3:41:31 GMT
Thanks everybody. My Mom used to just put ears in a plastic bag and throw it in the freezer. I think we will do a half and half. We had fresh corn for dinner that was just picked this afternoon. It was soooo good.
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Post by Karenina on Aug 29, 2014 5:12:16 GMT
I am TOTALLY!!! LOL!! at Annabella??! HA. have you ever had fresh corn on the cob? right from the field? OMG. It tastes like CORN!! so fresh, so good. Same with fresh frozen corn. It's so much better. Why would you laugh at Annabella if she never had fresh corn from the farm? Annabella asked a question. Asking questions is a good way to find things out. If I was on a gameshow and the question was "how many American's have tried fresh corn?" My answer would be less than 1/4. Or - I'm just tired, having a bad day & you have a banter with Annabella that I know nothing about |
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Post by mom2jnk on Aug 29, 2014 14:43:09 GMT
If you have good quality fresh sweet corn, you seriously don't need to add anything to it! We blanch the shucked ears in boiling water for 5 minutes, then transfer the ears to the sink filled with ice and water to cool enough to handle. With a very sharp knife, stand the corn cob on end in a large bowl and carefully cut off the kernels. Don't cut too deep or you will get the tough parts. Pack cut corn kernels in pint size freezer bags, taking care to squeeze extra air out so the corn doesn't get freezer burned. Easy peasy and so much better than grocery store frozen corn!
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Post by patin on Aug 30, 2014 4:27:06 GMT
Last year I shucked it, cut it off the cob- I saw this idea on Pinterest- stand corn up on the center of a bundt pan & cut- the kernels fall into the bundt pan- really slick. Anyway, then I roasted the kernels in large pans in the oven. I added butter to them & stirred often. Cooled & froze in ziplocs. It does have a bit of a different flavor. Maybe the blanching is a better idea.
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Anyhoo, this is the first year in a while that the critters didn't get to most of it before us. (yes, they definately will eat the sweet corn first and leave the field-buggers!) I am planning on trying this:
