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Old 08-29-2008, 04:42 AM
 
Location: N of citrus, S of decent corn
34,529 posts, read 42,694,765 times
Reputation: 57174

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I've been all over the internet and was surprised to find that you blanch corn on the cob A LONG time before you freeze it. It says to blanch a medium sized ear of corn for 9-11 minutes.
When I cook corn, I don't even cook it that long.
My question is..since I've already cooked it before it was frozen, how do I heat it up to use it without its being totally overcooked?
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Old 08-29-2008, 05:18 AM
 
Location: Looking East and hoping!
28,227 posts, read 19,208,307 times
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Gentleart that is a long time, like you I don't even cook that long. I've wrapped cooked ears in wax paper and then foil and frozen. To reheat I've just nukked them.
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Old 08-29-2008, 05:51 AM
 
Location: In a house
21,902 posts, read 20,891,721 times
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I agree with lacey---that is to long. They would be mushy when reheated I would imagine. I understand that the blanching is an important step----it's to early so I can't even remember why. I just blanch the corn on the cob for 2-3 minutes and cool in ice water immediately then I cut the corn off the cob to freeze. If you want to leave it on the cob I'd do it for the same amount of time and then, as lacey said just nuke it to reheat it. I'd put it in a zip lock baggie and nuke it for a minute or two.
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Old 08-29-2008, 09:53 AM
 
Location: N of citrus, S of decent corn
34,529 posts, read 42,694,765 times
Reputation: 57174
I totally agree with what you girls are saying.. That's why I checked numerous sites and they all say you need to blanch corn that long to kill the enzymes in the cob. I'm thinking I'll split the difference...blanch for about 5 minutes and then thaw and just basically warm it to serve.
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Old 08-29-2008, 10:00 AM
 
Location: In a house
21,902 posts, read 20,891,721 times
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That's what I thought it was.."enzymes"! It was just to early to be sure! Ha! OK gentlearts--I just looked up freezing in my book--I use this book for everything--it's ays to blance for 4 minutes and then put directly in ice water to cool. I've never had any problems using this book as my guide!
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Old 08-29-2008, 10:00 AM
 
Location: Looking East and hoping!
28,227 posts, read 19,208,307 times
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Sounds like a plan.
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Old 08-29-2008, 10:08 AM
 
Location: Middle Tennessee
183,802 posts, read 74,960,655 times
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While we put up a lot of corn on the cob when we could grow our on and had lots of it we blanched it for 5 or 6 and chilled in ice water. We did find ourselves liking it better cut off the cob better. When the Mrs. get's home I'll ask her about the cut corn method but I think we were growing a variety of supper sweet that we didn't even blanch at all when cut off. We would pull and process immediately for any way we froze it. Just reading this is making me all the more anxious to be able to garden on a large scale again. Just last night I was drooling over a new tiller. One of those bright red ones.
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Old 08-29-2008, 12:02 PM
 
Location: N of citrus, S of decent corn
34,529 posts, read 42,694,765 times
Reputation: 57174
Maybe I'll experiment. I'll blanch 1/2 for the 9 minutes and 1/2 for 4 minutes, then see who wins. Tune in this winter for a status update.
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Old 08-29-2008, 12:11 PM
 
Location: Durham
1,032 posts, read 3,488,848 times
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I would cut it off the cob for sure to freeze it.

Freezing damages food due to ice crystals forming inside the food. When water freezes, it expands. This expansion breaks cell walls, making food mushy and allowing cell internals to mix, causing rapid enzyme breakdown.

When freezing, speed is your friend - anything you can do to speed the process means smaller ice crystals and better food. This is why commercial operations use blast freezers and liquid nitrogen, why you'll often see "Flash frozen" on things like fish.

Cutting it off the cob gives the corn a ton more surface area exposed to cold. Especially if you do it correctly - cut it off the cob and immediately blanch for nore more than 90 seconds. Directly into an ice bath. Then spread it out single layer on baking sheets, pat dry with a paper towel and refridgerate for a few hours. This will keep the decay slowed and dry the corn, again, minimizing the ice damage. Once it's dry, bag and freeze. Try to make the bag as flat as you can to increase surface area.
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Old 08-29-2008, 12:23 PM
 
Location: So. of Rosarito, Baja, Mexico
6,571 posts, read 17,944,907 times
Reputation: 5919
I have for yrs bought fresh ears of corn on the cob, removed all the husk and silk, wrapped in saran wrap, placed directly into freezer, and when ready for a taste, place into micro at high for 5 min, remove saran wrap and it will be steaming hot, add butter/salt and enjoy. Steve
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