Freezing corn on the cob
Has anyone tried freezing whole cobs of corn? Given the extra space the cobs would take up in the freezer, I thought I'd ask and see if anyone has tried it and if it is worth it. I am also wondering how should I go about boiling it later; bring the water to a boil and drop the frozen cobs in? It seems like it will quite a bit of time for them to come to a boil otherwise.
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I've done both, for short term blanching doesn't make a big diffrence. For more than a few months, the enzymes in the corn convert the sugar to starch even while in the freezer. Blanching stops the enzymes and 'fixes' the sweetness of the corn.
I've only frozen cob-on-the-cob tho.
I wonder if cutting it off the cob helps retain the sweetness while frozen.
Just wondering if it is necessary to blanch it? When I freeze just the corn, I simply cut it off the cob and put it in containers. No blanching and it turns out great. What do you think?
Yes, it's worth it, it'll probably taste better than supermarket frozen corn.
Just let it rest in the warm water a bit to thaw in the bag..then remove the bag and boil the water..and replace the bag.
When I freeze it I put in bit of butter in the bag. I usually let it all freeze before sealing the bag so you won't have butter or water interfering with the seal.
It seems like I'm pushing this product a bit too much here..so, I'll let this website do the talking.
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