Corn on the Cob Question

I know this may qualify as a "dumb" question but I figured I'd ask it anyway. Around a month ago, I had around ten ears of fresh corn on the cob that was ready to be cooked. My daughter began having some health problems (not serious) and I never got around to making it. So in a moment of panic, not wanting to throw all the ears out, I shucked them, wrapped them up tightly and put into freezer bags and froze. So what I have now is ten frozen ears of corn on the cob. Is there any way to salvage/cook/eat them now? Any help would be greatly appreciated, especially since there is no more fresh corn around now.

A food professional may be able to answer the "why", but I was taught to "blanch" corn before freezing. Blanching is a quick dip in boiling water. Same goes for beans, but not fruit like strawberries or raspberries.

We froze the corn off the cob to save room in the freezer, but I have bought frozen corn on the cob at the store and it has been ok, but not great. I don't know if the store bought frozen corn on the cob was blanched or not.

IMHO I would say that they should be ok - you can get frozen corn in the supermaket, right? What's the difference if you froze them yourself or BirdsEye did?

Use some of the corn to made corn chowder.

quote:

Originally posted by varelas

Use some of the corn to made corn chowder.

I would cook it first and if does not taste as good as you would like, cut it off the cob and use it in a casserole or soup........I have a great cheese corn chowder that would be great with that corn.

I freeze ears of corn all the time. I don't blanch or precook. I just wash & put in a vacuum seal bag. To cook I just vent the bag & zap in the micro, do not defrost. Are they as good as fresh ears.. no, but they are better than the frozen I have gotten from the store.

I have bought bushels and blanched, put up raw, AND put straight up in the husk. If not much time has lapsed, put it in a pot of boiling water and cook for about 10 minutes. If it has a transparent look(this would make it tough)or ice crystals(freezer burnt)you'd probably be better off throwing it away IMO. Better yet, cook it then throw it away if it's no good.

Thanks for all the tips. I'll let you know how it turns out.

I used to work for Green Giant R&D and there's lots of data on the impact of environment, handling, and processing on fresh corn quality. The advice to cook (blanch) corn first is correct; quick heating then quenching (rapid cooling) stops enzymes that are active converting sugars (sweetness) in corn to starch (blahness). The best thing, however, to do with fresh corn is eat it as soon as possible off the stalk, or refrigerate it immediately after picking. You would be amazed at the measured quality loss with time after picking unless you eat it or chill it.

I forgot about the cooling part of blanching. I was just free labor. My mother and grandmother were the brains in the kitchen. They cooled the blanched ears in ice water, and insisted on the very freshest corn straight from the garden. Green Giant huh? They know how to freeze corn, so I'd take your advice to the bank.

Here's the way I'd use the corn (although I usually add a bit of sugar when I make it). Having already removed the kernels from the cobb, you are halfway there:

Maque Choux

Serving: 8
INGREDIENTS:

12 ears fresh corn, husked and silked (or 9 cups frozen)
4 strips bacon
1 1/2 cups diced yellow onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 teaspoons ground black pepper
1/4 teaspoon ground red pepper
2 teaspoons salt


DIRECTIONS:

1. Prepare the corn: Hold an ear of corn firmly with the bottom end placed on a cutting board or in a large bowl to keep the kernels from splattering. With a sharp knife, cut straight down the cob, cutting off only 2 or 3 rows at a time until all kernels are removed. Then, using the back of the knife blade, scrape down the cob to remove the corn "milk." Add this milk to the corn kernels in a large bowl. Repeat procedure with each of the remaining ears of corn. Set aside.

2. Cook the Maque Choux: In a large stockpot, cook the bacon until crisp. Save bacon strips for another use. Leave bacon fat in bottom of stockpot. Cook onions and the red and green bell peppers in the bacon fat until soft -- about 5 minutes. Add corn kernels and corn milk, ground black pepper, ground red pepper, and salt. Cook over medium-low heat for 20 to 25 minutes, stirring occasionally to keep the corn from sticking. Cover the pot, lower the heat, and simmer 5 to 10 minutes. Serve warm.