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Old 07-28-2007, 12:00 PM   #11
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We ended up cutting the corn off the cob into a large pasta bowl. We added just a tiny bit of water and smidgeon of sea salt, and nuked it, stirring now and then, until the corn was hot all the way through. We then allowed it to cool a bit, then dished it up into 1 quart storage bags.
We tasted it, and while it's not completely cooked, it is quite delicous.

Katie, I'm glad to have that information. I'll keep it in mind next time.
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Old 07-28-2007, 12:28 PM   #12
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Freezing Sweet Corn (University of Illinois Extension)

Hey Miss Connie!

Ya done good! Check out the link for addtional information!

Enjoy!!!

PS. Sorry I missed dinner last night. I plan on making up for it at lunch today!
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Old 07-28-2007, 01:03 PM   #13
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I picked corn yesterday, and was too tired to go thru the whole process of cooking, cutting, bagging last night at 8 o'clock. So, I blanched the corn, cooled it some in water, and put it in the fridge.

This morning, I cut it off the cob, and I was surprised at how much less mess it made completely cold. Very few spatters as I cut.

I use a big sheet cake pan with the cutting board on the bottom.

My kids are spoiled--if I put corn on the table, it better be home-grown.
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Old 07-28-2007, 03:41 PM   #14
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This time of year we always come home to grocery bags of sweet corn on our front porch....neighbors! I shuck it, blanch it, cut it and freeze it with no additives.

My grandpa farmed corn his whole life. We'd run in the fields and eat the corn right off the cob...so sweet and delicious. Then we'd get yelled at by grandma for running in the corn fields! That was a big no-no!
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Old 07-28-2007, 04:57 PM   #15
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Freezing sweet corn

I started freezing sweet corn three years ago. My neighbor always cuts and freezes it without blanching. I did that the first year, then the past two years I blanched it first. I will tell you the quality and the yield is much greater when blanched. This June I blanched 60 ears which yielded 18 cups.

I set up a small table near a hose connection and cut the kernals of the cob in a large, shallow bowl. Any splatters can be washed away in between batches. I also fill a cleaned ice chest with water and ice and let the blanched cobs get very cold before cutting. Clean up is minimal and the effort is well worth it.
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Old 07-28-2007, 06:14 PM   #16
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Quote:
Originally Posted by Constance
I wonder if anyone here has ever had any luck freezing corn without blanching it.
I have always blanched the ears, then cut off the corn and bagged it up, but that is such a mess. I just wonder why I couldn't cut the raw corn off the ears and freeze it like that, since it's going to be cooked anyway.
My Grandmother (and I) have always cut, blanched, and then froze. It never occurred to me to do it otherwise. Might be a little easier.
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Old 07-28-2007, 07:26 PM   #17
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The way Kim and I did it is considerably easier than any method I've ever tried before. He spread newspapers on the counter and the floor, which really helped helped with cleaning up the mess, and we had no messy stove to contend with.
That didn't keep me from getting my glasses splattered, though. Next time, I'll take Sparrow and Sanerac's advice, and chill the cleaned corn first. Great idea!
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Old 07-28-2007, 07:30 PM   #18
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Quote:
Originally Posted by Angie
My grandpa farmed corn his whole life. We'd run in the fields and eat the corn right off the cob...so sweet and delicious.

....Then we would go over and grab a ripe tomato off the plant, shake some salt on it, and eat it like an apple!
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Old 07-28-2007, 08:02 PM   #19
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Quote:
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....Then we would go over and grab a ripe tomato off the plant, shake some salt on it, and eat it like an apple!
And then we would take the crab apples and throw them at the cows, or take corn cobs and throw them at the hens to collect the eggs!
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Old 07-29-2007, 02:14 PM   #20
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Connie - it is best to blanch the corn before freezing otherwise the corn keeps "growinig". In simple terms - there is an enzyme in corn that, even when in the freezer, causes the corn to grow, basically past it's freshness peak. Don't under blanch either. Once the corn is fully blanched drain it and put it in an ice bath for just as long as you blanched it. This assures the freshest corn when you are ready to eat it. Also, don't thaw before cooking. This explanation at least gets the most important factor out there which is, freshest flavor later!
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