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Freezing corn off the cob

r
randyjl Jul 26, 2012 08:57 AM

I am getting various results Googling freezing corn cut fresh from the cob. I want to freeze the corn along with the scraped off milk. Some site say to blanch some say it's not necessary. My parents froze it every year but I don't think they blanched it. I don't remember any bad results, but that was 45 years ago. Any advice or experience to share?

  1. l
    LVLisa Jul 26, 2012 09:01 AM

    I blanch it on the cob, then let it cool before cutting it off then freezing.

    1. c
      cheesymama Jul 26, 2012 10:42 AM

      I blanch it simply because when I tried cutting it off the cob without blanching I had kernels flying everywhere. Then one day we had a couple of extra cobs that had already been cooked. I knew they wouldn't get eaten over the next day or 2 so I decided to cut off the kernels and freeze. I couldn't believe how much less of a mess it was!

      4 Replies
      1. re: cheesymama
        r
        redgirl Jul 30, 2012 10:28 AM

        may i ask how long you blanch it for? 2 min or less?

        1. re: redgirl
          LindaWhit Jul 30, 2012 10:37 AM

          I normally cook my COTC for only 3-4 minutes anyway, so it still has a "good bite" to it. So 2 minutes in boiling water is fine.

        2. re: cheesymama
          coll Jul 30, 2012 11:04 AM

          I got a tip here that works pretty well: Put one end of the cob in the hole of a bundt pan, then cut off the kernals into the pan itself. No mess.

          1. re: coll
            s
            skivi Jul 30, 2012 01:26 PM

            I have found that using an electric knife works the best - can't get much faster!!:)

        3. s
          smtucker Jul 30, 2012 10:56 AM

          I freeze a lot of corn at the end of each season when the prices are at their lowest. I strip the cobs raw, and then freeze whatever I get in big plastic bags. These bags are the basis for baked corn for Thanksgiving. I have never blanched the corn.

          I do make a stock from all those cobs to use as the basis for soups such as carrot with corn.

          10 Replies
          1. re: smtucker
            coll Jul 30, 2012 11:03 AM

            That's exactly what I do every September, freeze the raw kernals for Thanksgiving and maybe another dish or two over the winter. It gets cooked after it's thawed.

            1. re: smtucker
              LindaWhit Jul 30, 2012 11:15 AM

              Agree with making corn stock. Makes my chicken corn chowder even cornier. :-)

              1. re: LindaWhit
                geminigirl Oct 7, 2012 04:06 PM

                Just made corn cob stock today, so excited to create soup tomorrow, thinking white bean and something...

                1. re: geminigirl
                  LindaWhit Oct 7, 2012 04:13 PM

                  Make sure you add the corn as well - perhaps a corn, crumbled and cooked sausage and white bean stew of sorts?

                  1. re: LindaWhit
                    geminigirl Oct 7, 2012 04:20 PM

                    Yes, some of the corn is definetely going in! I may base it off of this, which I find is a good base soup that takes well to add ins. I also froze the water I boiled my potatoes in last thanksgiving....as its supposed to be good soup water, so that's what I cooked the cobs in. Sausage sounds like a good add in as well, thanks.
                    http://www.foodnetwork.com/recipes/in...

                    1. re: geminigirl
                      LindaWhit Oct 7, 2012 04:30 PM

                      The corn stock will be very nice with that soup of Ina's. Perhaps the sausage could be a garnish on top.

              2. re: smtucker
                geminigirl Oct 7, 2012 04:04 PM

                Would you share your baked corn recipie? Thanks

                1. re: geminigirl
                  s
                  smtucker Oct 7, 2012 06:56 PM

                  I start with Ruhlman's recipe and then riff depending on the rest of the meal:

                  http://ruhlman.com/2012/09/a-staple-b...

                  1. re: smtucker
                    geminigirl Oct 8, 2012 10:26 AM

                    Interesting, thanks. Just curious, how do you change it for your thanksgiving dinner, adding spices or "ingredients" or both? Thanks

                    1. re: geminigirl
                      s
                      smtucker Oct 8, 2012 11:17 AM

                      Oh, Thanksgiving is all about the corn. I basically bake the corn with some butter. There are so many other flavors on the table, the corn doesn't need any adornment. People are just thrilled to have this taste of Fall on the table.

              3. j
                jujuthomas Jul 30, 2012 12:46 PM

                As a kid I remember helping my parents and grandparents freeze corn. it was quite the assembly line of husking, cleaning, blanching, cutting and bagging. the reward, "chewing the ends" of the cobs where the knife didn't quite get everything.

                What ingredients would I add to the cobs to make a corn stock?

                2 Replies
                1. re: jujuthomas
                  LindaWhit Jul 30, 2012 12:56 PM

                  Water. Some add chopped onions, but I don't think you need to do so. I have a link at home, but can't find it here at work. Here are a couple. Oh wait - I *think* the first one is the one I used last year.

                  http://localkitchenblog.com/2011/09/12/corn-cob-stock/

                  http://www.saveur.com/article/Recipes/Corn-Stock

                  http://christinecooks.blogspot.com/20...

                  1. re: LindaWhit
                    j
                    jujuthomas Jul 31, 2012 06:06 AM

                    thanks, Linda!

                2. k
                  Kchallis Jul 30, 2012 06:46 PM

                  You can also microwave the corn in the husk (8 min for two husks I believe), cut off the whole bottom of the husk, slide the corn cob out, and easily cut the cooked corn kernels off. None of the silky threads to mess with. Careful, they're hot.

                  1. k
                    kengk Jul 31, 2012 03:57 AM

                    It's easier to cut off if you blanch it first.

                    http://nchfp.uga.edu/how/freeze/corn....

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