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Old 07-04-2014, 10:19 AM   #1
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Corn on the Cob

If I cook too much corn on the cob, can I cut the corn off and freeze it for future use?

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Old 07-04-2014, 10:36 AM   #2
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yes, or you can leave the kernels on the cob and freeze it for further use.

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Old 07-04-2014, 10:46 AM   #3
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Absolutely, Carol. That's the corn I like to use for succotash.
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Old 07-04-2014, 10:50 AM   #4
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I usually cut it off the cob and saute it in butter for breakfast the next morning or make some fresh corn chowder with butter and milk for lunch.

It will freeze just fine.
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Old 07-04-2014, 01:39 PM   #5
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Corn on the Cob

I've frozen it both on and off the cob. No problem.
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Old 07-04-2014, 06:46 PM   #6
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Originally Posted by CarolPa View Post
If I cook too much corn on the cob, can I cut the corn off and freeze it for future use?
Yep, you sure can. I do it all the time when fresh corn is abundant. :-)
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Old 07-04-2014, 09:11 PM   #7
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Originally Posted by CarolPa View Post
If I cook too much corn on the cob, can I cut the corn off and freeze it for future use?
Let me just say, yes.
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Old 07-04-2014, 10:05 PM   #8
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How do you cook it?

I boil it in highly salted water (think pasta) and add some milk to the water, only because my mother said so. She also said to "partly" cover it and cook until it smelled like corn. Then it was done. All these years later, it's always worked for me because she said so. Mama was right.

Then you can cut it off the cob for leftovers and do whatever.
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Old 07-05-2014, 06:15 AM   #9
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Anytime I wonder if I can freeze a certain food, I rack my silly brain and ask myself if I could find the same food in the freezer at my store. And over the years I have found that there are very few foods that can't be frozen. Fresh greens like lettuce are not good when frozen. But corn, on or off the cob can be. So go cook that corn and enjoy the leftovers another day.
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Old 07-05-2014, 08:21 AM   #10
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The dutch gentleman from whom we rented a house eons ago grew sweet corn (and this spoiled me--the corn field was outside the bedroom window...I'd start the pot on the stove, go out, grab six ears of corn, shuck them on the way into the house, add cream or milk to the water, and about 2T of sugar--best corn). The cream and sugar were his recommendations. He also raised dairy cows. Now I've heard chefs say never to boil corn, to steam it. I still make corn the way Willie taught me. And I cook a lot of corn--we usually harvest 1800-2000 ears of corn. I freeze a lot of it--blanch it, shock it, take it off the cobs, freeze it.

Most people who grow sweet corn for market plant a number of varieties that are ready at about 2 week intervals. We plant a "silver" corn (Silver Queen) that is ready closer to the end of August. This is our favorite for freezing--the kernels aren't as big as the bi-coloured or the yellow that is ready early in the season. The starch/sugar content is a little lower for the Silver Queen than the other varieties we plant. It is excellent frozen--tastes fresh when we eat it in January. Tried freezing on the cobs one year, took too much room in the freezer and we weren't impressed with the taste.

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