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Freezing Fresh Sweet Corn

CaptainSpauldingCaptainSpaulding Posts: 368
edited 7:19PM in EggHead Forum
I remember discussing this with Hoss after our farm fresh supply ran out last season, but don't remember details.

In a nutshell, what's the best method for storing away some sweet corn for grilling later?

A. Husk on, unwrapped.
B. Husk on, in plastic bags.
C Husked and bagged.
D. Husked and blanched, foodsavered.
E. Husked and grilled, foodsavered with butter in the pack to be rewarmed in boiling water.

Give me all your tips, eggheads!



  • gdenbygdenby Posts: 4,773
    I'd say D or E. The corn needs to be blanched so that it retains its sweetness. If its grilled and saved w. butter, there should be some strong flavor when thawed. Myself, I like the simpler flavor when I thaw a bag in January. A reminder of the light taste of fresh corn when amidst the dark days of mid-winter.
  • SpinSpin Posts: 1,375
    We husk, foodsaver in bags, and then freeze. Works well for us.

  • SpinSpin Posts: 1,375
    We used to blanch the corn first, but found that it is actually a bit sweeter if it is frozen fresh. Have done it this way for years and have yet to find a better way.

  • gdenbygdenby Posts: 4,773
    Well, then I guess I've wasted a ood bit of boiling water! I will try this with some of the corn I just bought. The info I had was that after picking, enzymes in the corn began to brake down the sugar to starch, and that those enzymes would continue to work even when the corn was frozen.

    Again, I'll give it a try.
  • SpinSpin Posts: 1,375
    Freezing does stops the breakdown or at least slows it to a point where one year in the freezer is not a problem. Buy, husk, and freeze as quickly as possible.

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