Conference turris::cooks

I'm lazy.  Just shuck it, wrap in plastic and throw it in the freezer.

Works for me!

    Corn should be blanched before freezing.
    
    Simply drop the ear of corn in boiling water for apporimately 3
    minutes then freeze.
    
    Steve

    My mom freezes it in the husk - she just takes the silk off first
    if she's feeling ambitious.  It's kind-of nice to husk corn when
    the winter wind is whistling around the corners of the house.
    
    --Louise

    I also blanched it first.  One thing to remember (I found out the
    hard way) is to defrost it first (either soak in cool water or
    let it sit until it's defrosted).  The first time I overcooked it
    because I threw it into the pot frozen so it had to cook longer.
    Makes a big difference in the taste & texture.
    
    Evelyn

    How long have you successfully frozen corn?
    
    Thanks, Pam

We love our native NH sweet corn. We usually pick about a hundred ears
when our farmer friend says it's at its peak. We shuck them on the back
porch and my wife has them in the freezer (in sealed plastic bags) within
minutes. We generally eat the last of last year's crop about the time
that this year's crop is due out. So, the answer is, almost a year. The
freezer runs around -10 to -15 degrees F.

Art

    Hi Art
    
    Does it still taste as good or almost as good, several months after 
    freezing?
    
    Pam

         I am lucky enough to have access to all the sweet cron I want so 
    I take advantage of it. I usally put up between 200-250 ears a year.
    I blanch it for three minutes and then cut it off the cob with a
    electric knife and put it in freezer bags. Works out great.

Not about freezing but about corn-on-the-cob...

Is there an acceptable way to microwave corn-on-the-cob?  I love the
stuff but hate to boil water in an already hot and humid summer kitchen...


Does it turn out beautifully (if so, how do you do it? -- settings, 
time, wrapping, etc), or does it explode in your microwave?  (instant 
creamed-corn!)

Thanks,
Scott J.

    I nuke my corn-on-the-cob all the time.
    
    I peel it, rinse under tap water and put on a plate (I usually do 2
    ears at once simply because thats the most I eat!). I sometimes put a
    tablespoon or two of water on the plate, cover w/saran wrap and nuke on
    high for 5 mins or so. Depending on the size of the corn and the power
    of your microwave, your mileage may vary.
    
    Just be careful when you're removing the saran. The steam is lethal.
    
    The corn comes out great!
    
    beth

    RE:  .10
    
    I individually wrap them.  Same results.  Same precautions.
    
    Work well either way.
    
    Microwave- greatest invention for cooking vegetables!
    
    L
    

    For moistness, wrap them in wet papertowel.
    
    -sandy
    

    
    Or, peel the husks back so you can pull off all the stringy things 
    and then wrap the ears in their own husks.  I don't bother with 
    the plastic wrap at all....
    

    I use waxed paper - sprinkle the ears with a little water, roll 'em up,
    and nuke, roughly 5 minutes for two ears. (Only problem with this is
    that the paper gets pretty flimsy and must be removed from the steaming
    hot corn verrry gingerly!)
    
    -b

    I also nuke my corn in the husk and roast it in the husk on the grill.
    In fact, I don't think I've husked an ear of corn prior to cooking for
    years.  And it got even easier when I discovered that if I didn't try
    to remove the silk (the stringy things) before I cooked the corn, they
    came off with virtually no hassle when I husked the cooked ear.
    
    L.    

  <<< Note 662.15 by SHARE::RICHARDSON "welcome to our 1st annual bizarre" >>>
                      -< Cooked silk is easier to remove >-


      I agree it is so easy this way. The taste doesn't compare to any other
   method.

    Also try them on the grill.  I husk and wash it, then I wrap it in
    aluminum foil (with a couple of pats of butter).  I grill it at the same
    time I grill whatever else we're eating, Sunday it was hamburgers, last
    night it was chicken breast.  I really love summer!
    
    Sandy

    Here's a recipe as I remember it from the Char-Broil catalog/cookbook:
    
    6 ears of corn
    � c butter or margarine
    � tsp. each of dried marjoram and rosemary
    
    Add herbs to butter and melt over low heat.  Peel back husks and remove
    silk from corn (you can remove the husks completely and wrap the corn
    in aluminum foil).  Brush each ear with the melted butter/herb mixture. 
    Wrap back up in husks (you may want to tie the ends with string) or
    aluminum foil.  Place on grill over medium heat for 30 minutes, turning
    frequently.

re: .17, Sandy

Ditto. I don't actually "wash 'em" after husking, but remove the silk
and wrap in foil with about a TBS of butter and TBS of water and some
salt and pepper (and whatever else I feel like at the time - maybe a
sprinkle of garlic or onion powder or celery salt or hot sauce or
worcestershire - but not all of 'em). Then after sealing up the foil,
onto the grill till, oh, till everything else is ready - can't seem
to overdo it.

Re: freezing

In a life before DEC (over 15 years ago) there was a summer when I had
an empty freezer and free access to a field of sweet corn ready to
harvest. We husked and froze in plastic bags (no blanching, etc.) and
found the ears to be acceptable for about six months, after which they
were not really palatable any longer.

-Jack

    Corn needs to be blanched before it's frozen.  The best way I did this
    was to pop in boiling water until the liquid in the kernal turned milky
    and then put it into ice water to cool FAST.  Then I put them in
    plastic bags and froze.
    
    The reason for the blanching is that the corn will continue to change
    into a carbohydrate over time and it looses all it's specialness unless
    it's blanched to stop the sugars from turning to carbos.
    
    However, the type of corn is the more important issue here.  The very
    sweet sugar and butter corn does not taste terrific after it's frozen. 
    I would grow a yellow ear of corn that's about 9 or 10 inches long,
    probably a Bantam variety.  Look in a Burpee catalogue to find out
    what's a good type for freezing.
    
    
    Ferne
    
    

    rep .20
    
    	You're exactly correct.  I've done it this way and it tastes great,
    	even 5-6 months later.  I double-bag 'em to help preserve the
    	moisture.

    I AM HAVING A LARGE PARTY AND TOOK ADVANTAGE OF EARS OF CORN @.10 EACH
    SATURDAY.  MY PARTY ISNT TILL NEXT SATURDAY, WILL THIS STAY GOOD TILL
    THEN, OR WHAT CAN I DO TO KEEP THEM GOOD.  KEEP IN MIND I HAVE
    150 EARS...AND NO FREEZER, ALTHOUGH I MAY HAVE ACCESS TO ONE IF NEEDED.
    LEE

    If you keep them refrigerated I doubt you'll have any problems with
    spoilage, but once corn is picked the sugar rapidly turns to starch
    and the corn looses it's fresh taste...
    
    Edd

    THANKS - I'LLL DO THAT!  
    

      I have heard if you add some sugar to the water when cooking corn
    that has been picked for a while, will help restore sugar to the 
    flavor of the corn. I do not know if this is true or how much sugar
    to use. Just thought I would pass it along.
    
                                 alice
    

	I *always* use sugar when I'm cooking corn on the cob.  Just
	sprinkle it over the cobs after you put them in the pot with
	the water.  I use at least a tablespoon...sometimes more!

	Cara

    We use the sugar because we feel that salt toughens the corn and sugar
    is just a real nice thing to do for it.