? about freezing corn
I have never done this successfully. I hav e always blanched the corn on the cob, allowed to dry really well and then froze on cookie sheet and tossed into freezer bags. T hey are always water logged. So now, I am thinking I should take the corn off the cob to freeze.
Is there a way to do this quickly and without corn going everywhere?
Do I blanch or freeze raw?
I've been cooking my corn, 1/2 husked in the microwave for a few few minutes, husking when cool, and then when cool (most time I put it in the fridge overnight) then cut the kernels off the next day. I stand it up in a tuperware sort of dish and just run a knife down it - everything stays in the tuperware, and that I put into smaller containers depending on what I want for portions. This is how I have been doing it for quite a while, and it's never water loged. Frozen/fresh corn is so easy and so much better then the canned stuff!
What I want to know- I read about cutting corn from cobs for years, and could never come up with a good way to do it. I even watched some cooking programs for a while, in hopes of finding answers to some questions like this, but they were doing it exactly like I was. Does anyone have any idea how this is done commercially? I imagine some sort of vacuum process, but the details elude me.
I remove the kernels [and capture the milk] from the raw cobs. Throw them in a ziplock, and freeze them on a baking sheet so that the bag is fairly flat. Never had a water-logged issue. To clarify a bit, I am buying New England corn from a farm, not the big and fat commercial corn and my goal is baked corn for Thanksgiving. Hope this helps.