Freezing corn and keeping the just picked flavor

Freezing Corn And Keeping The Just Picked Flavor Recipe

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Ron Black


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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Serves as many as you haw out
5 Min


How to Make Freezing corn and keeping the just picked flavor


  1. Leave 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
  2. Tightly wrap each ear of corn in glad cling wrap individually, making sure to seal the ends.
  3. Place the glad wrapped ears of corn into gallon size freezer bags. One bag will hold about six ears
  4. Seal 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
  5. Do 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.
  6. When cooked, remove the glad wrap and the shuck will almost fall off, taking the silks with it.
  7. Coat with butter and salt to taste. Yummy and taste fresh out of the garden

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About Freezing corn and keeping the just picked flavor

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Southern

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