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.
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.