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best way to freeze CORN

m
maya Sep 19, 2004 06:42 PM

Hello.

I tried to freeze some corn on the cobs. Just stuck them in a ziploc bag in the freezer. When I took them out and cooked them, they were disastrously soggy. YUKH! Just cooked them on the cob in a coconut sauce for a few minutes.

What's the best way to freeze corn on the cob or corn kernels so that they stay fresh and crispy? Is this possible?

Maya

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    enrevanche Sep 19, 2004 06:50 PM

    You can try freezing corn on the cob, but I've never been successful. If somebody out there has a foolproof method, then we'll both learn from it.

    I do have a pretty good method for freezing fresh corn off the cob:

    Cut corn kernels off the cob and blanch briefly (drop into salted boiling water for a couple of minutes, literally two minutes or less.)

    Drain and cool quickly (lots of cold running water and a colander), pack in ziploc bags, squeeze the air out, roll them up tightly and freeze.

    No need to thaw before cooking... put a little water and butter and salt in the bottom of a saucepan, and when it's hot dump in your frozen blanched corn kernels. It'll taste almost like summer.

    - er

    2 Replies
    1. re: enrevanche
      j
      Just Larry Sep 19, 2004 06:57 PM

      This is the method I use too. Make extra sure that you get all of the air possible out of the bag and that the corn is dried off well before freezing.

      1. re: enrevanche
        e
        Eldon Kreider Sep 19, 2004 07:10 PM

        IMO it is easier to blanch corn on the cob, cool and then cut off for freezing. Either order works. My wife sometimes freezes the cobs that are left and then uses them for flavor and sweetness in a vegetable stock.

        Corn, along with practically all vegetables, should be blanched before freezing to destroy enzymes that will continue causing deterioration while frozen.

        Corn on the cob can be frozen after blanching provided you have loads of room in the freezer. The big problem is cooking enough to warm the cob without cooking the kernals to death. I don't have a good solution, but cooking quickly in a large volume of boiling water without thawing and then eating immediately sort of works. The corn cools off real quick, though. Overly mature corn used in most commercial frozen corn on the cob can be cooked a lot without further deterioration over its already miserable state.

        Has anybody tried microwaving good corn on the cob while it is still frozen? Microwaves' tendency to heat from the inside just might work.

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