Mine will be ready in a few days and I want to save some for the winter. Can it be frozen in the husk or does it HAVE to be husked, silked and blanched? Give me the reasoning one way or the other. If blanching is necessary, can it be done while still in the husk? Any and all responses welcomed!
I only blanch a few ears without the husks. Most of my sweet corn gets the silk pulled out and into the freezer with the husk on. Nothing beats grilling in mid feb during a snowstorm... and grilling isn't the same without sweet corn. I don't know the rules on freezing corn but straight from the garden to the freezer Works well. I use a subzero running between 2 and 10 deg F It freezes them right up and the corn is almost as sweet and crunchy as the day it was picked.
I freeze my whole cob corn in the husk also, I just make sure the ends of the corn on the cob are clean from bugs lol
and stick them whole in one of those 2 l/2 gallon bags, and fill it and stick it in the freezer. works fabulous, I then just take one or two corn cobs out of the freezer and stick them in the microwave as is and they cook in their husk perfectly
I take the husk off, cook them for 3 minutes then immediately put them into ice water for at least 5 minutes. I use a vaccuum sealer and into the freezer. They are just like fresh from the garden when I boil them for 3-5 minutes. I will be doing more this year.
I also do prepare the corn the same way and cut it off the cob. Wonderful cooked in the microwave during the winter. My children are looking for me to do more this year so they can have some in their freezers.
I've tried freezing both on the cob and off (blanched both), and thought that the corn I cut off the cobs had better flavor. Somehow the corn frozen on the cob tasted like. . .well, cobs.
When I checked my extension service website, it recommended ALWAYS blanching corn before freezing, to destroy the enzymes that cause spoilage. It also said it kept longer and retained the taste and nutrition better after blanching. I've never tried freezing in the husk, though I've often grilled fresh corn in the husk.
Every time I've tried to freeze corn on the cob it tastes soggy when recooked. I always blanched and chilled first - I think I'll try the straight-in method this year to see if that is the cause of the sogginess.