I like to serve corn on the cob at Thanksgiving and Christmas dinners and have corn for dinner occassionally during the winter. I started growing Silver Queen back in the Spring of 1975 on our property in Howard County Maryland where Spring comes 2-3 weeks earlier than in Woodstock. I planted some rows too early and lost the first planting due to frost except for one stalk; but by early July I had a fine crop of Silver Queen growing. Naturally I kept an eye on that one early stalk that had two plump ears maturing. I checked it on a Friday night and made a conscious decision to pick my first ear of corn for Saturday night dinner. On Saturday morning I went out to the garden to tour the vegetables and view my pride and joy. We had already gotten a ton of zucchini, broccoli, and crookneck squash. When I got to the place where my first ear was to be waiting, I found only a mangled stalk and fragments of my beloved ears. This was the only corn stalk damaged.
It turned out my early spring friend, a groundhog, was watching the same corn stalk and
knew exactly when to pick it.
That summer I learned from an Episcopal minister in Catonsville the best way to freeze corn … and he knew what he was talking about.
It’s very simple. In September, I buy the corn that I am going to freeze, either Silver Queen or Butter and Sugar from Morse. This is when the corn is mature and plump. Note of caution: Mirai does not freeze well because it’s to too watery when thawed; so don’t waste your time.
I put eight ears or less per one of Morse’s large durable plastic bags and seal with a twist-tie. I then speed home and plop the bag of corn without husking or removing the stems into the bottom of my minus 20 degree freezer. That’s it!
We usually freeze 30-50 ears this way. To thaw, I remove ears from the freezer several hours before cooking and I husk them right before cooking. I usually pressure cook them ever-so-briefly but if I am cooking for a large group, I plop them into boiling water for a short boil. The reason we need to cook corn is to kill any aflatoxin (liver carcinogen) that mold may have deposited; but this is more of a problem in the southwest.
When eaten, you will find this frozen and thawed corn almost as tender as fresh corn because it has been frozen in the husk.
Click to see closely







