Canning corn?

[charlz]

When you freeze it on the cob, do you shuck it first or freeze it in the husk?

Yep husk, wash etc for freezing.

Now, fresh corn on the BBQ, just leave in the husk, cut the tip off so you can see a little bit of the cob. Soak submerged in water for at least 1/2 hour and chuck it right on the grill. Roll it around a bit, when the husk is pretty cooked the inside is perfect :thumbsup: the water turns to steam and cooks the corn. Peel back the husk, apply butter/salt/whatever and enjoy! :drool:

 

[ray66v]

Yep husk, wash etc for freezing.

Now, fresh corn on the BBQ, just leave in the husk, cut the tip off so you can see a little bit of the cob. Soak submerged in water for at least 1/2 hour and chuck it right on the grill. Roll it around a bit, when the husk is pretty cooked the inside is perfect :thumbsup: the water turns to steam and cooks the corn. Peel back the husk, apply butter/salt/whatever and enjoy! :drool:

Why do people torture themselves trying to pull the husk, and all the silks, off of steaming hot corn?

Clean it, wrap it in 2 layers of aluminum foil, and grill.

 

[Bird]

Why do people torture themselves trying to pull the husk, and all the silks, off of steaming hot corn?

Clean it, wrap it in 2 layers of aluminum foil, and grill.

It was probably abou 30 years ago that I tried putting butter on ears of corn, wrapped them in foil, and put them on the grill. No one had told me how long to leave them on there.:laughing: As you may have guessed, I destroyed them. Have you ever seen corn shriveled so much that the gaps between the kernels were bigger than the kernels?:laughing:

 

[charlz]

Why do people torture themselves trying to pull the husk, and all the silks, off of steaming hot corn?

Clean it, wrap it in 2 layers of aluminum foil, and grill.

I've cooked it that way as well but I don't think it comes out as good. Maybe its the pain that makes it taste better?

 

[Mickey_Fx]

We've been freezing sweet corn for nearly 40 yrs. This area is a big producer of sweet corn.

Need to know when to harvest for best results. Keep a close eye on the corn as it matures. Needs to look ripe then you need to check the maturity. Use fingernail and pierce a kernel, should see milky liquid that is very thin. Time to pick. Wait too long and when you pierce a kernel it will not be as milky and becomes more mushy and is over mature.

You do need to blanch for best preservation. The corn has enzymes that will cause color and flavor change within a couple months if not blanched. We blanch for 4 min and it is important to get the corn cooled down as quickly as you can to stop the cooking. We us our double basin kitchen sink. One side has cool tap water for the initial cool down. This water will need to be changed often so it stays cool. Second basin has ice water. Drain corn from 1st basin for a few seconds and place in second basin. Leave there for 3-4 min. and Drain. Can either cut kernels from cob or freeze the corn on the cob. We use zip-loc freezer bags. We usually place 2 cups of corn in each qt sized bag. squeeze out air and close bag. In to the freezer it goes. Need to be careful not to pack/stack bags to tightly as you need to freeze the corn quickly.