freezing corn and keeping the just picked flavor
A farmer who grows corn for the market told me about this. The secret is in leaving the shuck on the corn. When you freeze it the shuck protects the ear of corn from exposure and holds the flavor as well. Cooking in the microwave while still in the glad wrap forces the hot juices from the shuck and the cob to stay in the corn. I have some in the freezer for three year and it still tastes like freshly picked. and I love my corn on the cob... especially "Peaches and Cream."
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prep time
cook time
5 Min
method
Microwave
yield
Serves as many as you haw out
Ingredients
- - fresh unschucked corn
- - glad cling wrap
- - gallon freezed bags
How To Make freezing corn and keeping the just picked flavor
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Step 1Leave the corn in the shuck, just trim the shuck just in front of and behind the cob. Do NOT blanch or cook in any way
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Step 2Tightly wrap each ear of corn in glad cling wrap individually, making sure to seal the ends.
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Step 3Place the glad wrapped ears of corn into gallon size freezer bags. One bag will hold about six ears
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Step 4Seal the gallon bags, squeezing out as much air as possible. Put in freezer and let it freeze until ready to use. Simply take out as many ears as you want to cook
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Step 5Do not thaw. To cook the corn, leave it wrapped in glad wrap with the shuck left intact. I cook mine in the microwave at 5 1/2 minutes per ear.
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Step 6When cooked, remove the glad wrap and the shuck will almost fall off, taking the silks with it.
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Step 7Coat with butter and salt to taste. Yummy and taste fresh out of the garden
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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