How to Freeze Corn on the Cob
I know. I too have fallen for the prospect of the mystical frozen corn on the cob that actually tastes good. However, usually when you cook it in the middle of January it's tasteless, tough, gummy and all sorts of other gross things.
I've finally figured out how to freeze corn on the cob so it tastes almost as good as a fresh cob. You need to follow some rules.
O.K. the number ONE rule about freezing corn on the cob is the corn has to be fresh. When I say fresh I mean it has to have been picked within a few hours of processing it. So buy it at a farmer's stand and ask when it was picked. Local grocery stores might have fresh picked corn, but ask to make sure.
I give the whole reasoning behind why it has to be FRESH corn in my blog post https://www.theartofdoingstuff.com/ho... but the reason in a nutshell is that as soon as corn is picked it starts to degrade. Those sweet, sweet sugars instantly start converting to starch courtesy of the enzymes.
Those enzymes are also why you need to blanch the corn. For a long time!
The other rules (also in the blog post) are blanch for 9 minutes, dry completely before freezing, and cook from FROZEN.
How to freeze corn
1. Shuck
2. Blanch for 9 minutes in boiling water
3. Cobs go from hot water directly into ice bath for 9 minutes
4. Dry the cobs completely
5. Vacu seal or place in baggies, pressing all the air out.
6. Freeze - the frozen corn will last at least a year if you use a Foodsaver or other
https://www.theartofdoingstuff.com/ho...
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LINKS
https://amzn.to/3AGZe3B This is the Foodsaver I use. It's the smallest, more bare bones unit.