How to freeze fresh corn on the cob without blanching first?

While freezing is an easy way to preserve fresh corn on the cob, there’s a downside: the kernels lose their sweetness and become quite tough. To prevent this, you can place fresh corn on the cob in a pot of boiling water for about 30 seconds. Then, quickly transfer the corn to ice water to stop the cooking process. Once the corn is cooled down, you can freeze it. You can also use silica gel packets to freeze the kernels. When you’re ready

How to freeze ripe corn on the cob?

Look for husked corn that is still milky white or cream colored—it will be sweeter and more tender when cooked. Refrigerate it for a day or two to allow the kernels to dry out a bit. Before freezing, remove the silks and scrape the kernels from the cob with a sharp knife. You can also try a new approach: Freeze ears whole, husked, in the refrigerator. The kernels will plump and stay tender. Just be sure to leave a little room

How to freeze corn on the cob without cooking?

If you’re looking for a way to freeze corn on the cob without cooking it first, then you’ll want to first husk the ears. You can do this with a strip of husk still attached. The husk will keep the kernels from drying out. Next, you can remove the silks and any other parts that can make the kernels tough. Then, you can freeze your ear of corn. You can either put it in the freezer on its end or lay it

How to freeze fresh corn on the cob without cooking?

As I said before, freezing fresh corn on the cob is a great way to preserve the fresh flavor of the corn, but it does require a little bit of extra work. To freeze corn on the cob without blanching first, all you need to do is remove the husks and silks, then add the corn to a ziplock bag, add a few tablespoons of water, seal the bag and freeze for at least 24 hours. To thaw frozen corn on the cob, remove

How to freeze wet corn on the cob?

If you have a fresh batch of corn you need to cook right away but don’t have time to dry the ears first, freezing it wet is the way to go. Here’s how. After removing the husks, strip the silks but leave the kernels attached to the cobs. Add a few tablespoons of water to the ears and place them on the baking sheet. The ears of corn will get tender over the next 24 hours in the fridge. Once they are tender,