[Sally A]

Found the following on cooks.com website, so simple even I could do it.  Can anyone see any flaws, or has anyone tried it.



TO FREEZE FRESH CORN  

Using only strictly FRESH corn (picked today), remove all the husk and silk from the ear. DO NOT WASH!! Wrap each ear individually in aluminum foil. Pack in zip lock baggies and freeze.
When ready to use, bring salted water to a rolling boil. Place frozen ears in water, bring to a boil again, and boil for 5 minutes. It will taste like freshly picked corn. The secret is this -- DO NOT TOUCH THE FRESH CORN WITH WATER.

Washing the corn before freezing will cause it to be soggy. Also, DO NOT THAW BEFORE COOKING. The boiling water at cooking time will thoroughly purge what YOU MIGHT THINK IS THERE!!!

[John]

I can see a big flaw - when freezing I blanch because that basically starts  the cooking process and then the rapid cooling holds the food in such a way that it won't deteriorate with time in the freezer.

Just freezing corn results in an inferior product when you dig it out. We freeze the odd nice cob whole but the bulk are blanched and then stripped from the cob to freeze in portion sized bags, They take less room that way as well.

There's an article I did on freezing foods - Freezing Foods

The only exception is that we sometimes short-term freeze cherry tomatoes to use in cooking.

[Aunt Sally]

I've alwayss believed you shoud boil your corn-on-the-cod in plain boiling water (no salt) as salt makes the skins tough  :!:

[WG.]

corn-on-the-cod

 :shock:  :shock: Wow, sea level does seem to be rising down your way Aunty

[Aunt Sally]

 

Yes WG.  The South East of England will be the first part of the country to dissapear beneath the waves  :shock:

[John]

I love corn on the cob barbequed in the leaves - lashings of butter.  Nothing like cholesterol sauce to add flavour