Frozen Sweetcorn

[Chantenay]

I am still doing something wrong - tried our frozen sweetcorn last night and although much improved over previous years thanks to A4A tips, it was still a bit soggy and slightly rubbery.
Here's what I did.
Freezer on full blast for 12 hours.
Picked corn, rushed home (sirens blaring etc).
Tightly wrapped cling film around each separate whole cob, leaves, earwigs and all.
No blanching.
Tightly wrapped silver paper round each cling filmed cob.
Rushed to freezer.
Maybe it's the way I defrosted - took out of freezer about six hours before needed. It certainly only needed two mins cooking just to heat it through. Perhaps I could blast in microwave from frozen???
Maybe its the variety - Applause??? Maybe I am expecting too much from frozen foods??? Any suggestions please?

[Chantenay]

[tim]

Don't know, but wonder if it has something to do with the husk being on?

It's much easier in the long run to de-husk first - & it takes up a lot less room?

And I don't thaw before cooking.

http://www.pickyourown.org/freezingcornonthecob.htm

[tricia]

I'm with you Tim on this - de-husk before freezing, and cook from frozen.

I also put mine in the fridge for a few hours before freezing so that when they go into the freezer they are already really cold. In fact, I do this with all items I plan on freezing.

Tricia

[tim]

Agree.

[Moggle]

In the past I have 'blanched' briefly by pouring boiling water on cobs (de-husked) in a bowl, and leaving for about 5-10 minutes then draining, cooling, and putting in to the freezer in bags/clingfilm once cooled. Seemed to last okay and not be too soggy up till christmas/Jan. Not sure if it would last longer than that - it alwas got eaten before then  :P

[keef]

I peel and blanch mine before freezing aswell, for about 3mins. I also cook from frozen, normally boil them for quickness. They are much better done in the oven if time is a problem, with butter salt n pepper all over them, the kearnels in contact with the tray kind of carmelise  :P :P

[Mrs Ava]

I am another one who unwraps from the green, double wraps in clingfilm, drops them in the freezer, then when number one son fancies, they come out, unwrap and dropped straight into a pan of boiling salted water.  Never had a soggy one yet.

[Chantenay]

Ho Hum - where are all the people who last month suggested no leaf removal and no blanching?? I think I will try cooking them direct from the freezer next. Big thanks to everyone trying to crack this one for me.
Will also try the oven method - love anything caramelised.