6wheeler 641 #1 Posted September 22, 2012 My second crop of sweet corn is getting picked today . I planted 2 150' rows at the end of June 1st week in July. Picked some last nite it was the 85 day variety (peaches and cream) and it looks good with full 10" cobs. A partial row of 95 day should be ready in a week or so if we don't get a hard frost. I was thinking of freezing whole cobs. I have never done that . Has anyone had experience with that? If so, how do I do it. Do I have to blanch it? thanks Pat Share this post Link to post Share on other sites
Prater 75 #2 Posted September 23, 2012 Any Pics? I want to plant corn next year. Share this post Link to post Share on other sites
Trouty56 567 #3 Posted September 23, 2012 I tried freezing whole cobs and I didn't like the taste or texture (tasted cobby and was not crunchy). Id cut it off and freeze it or...dry it....I like it like that too. Share this post Link to post Share on other sites
Terry M-(Moderator) 2,177 #4 Posted October 19, 2012 Pat, maybe I could just stop over and help you eat some. :) 1 Share this post Link to post Share on other sites
CasualObserver 3,409 #5 Posted October 19, 2012 Pat, When I was a kid, I asked my grandma why we had to cut off the corn, she told me that freezing on the cob will make the corn taste like cob when you thaw it and it won't be as sweet. Blanch it to save flavor, cut it off and freeze it. That's what I've always done. My other grandma always froze half like that and canned creamed corn out of the other half. Haven't thought about that in years......Yummm.... I miss her creamed corn. Share this post Link to post Share on other sites
Trouty56 567 #6 Posted October 19, 2012 Canned cream corn...never did it but it sounds delicious.... Share this post Link to post Share on other sites
6wheeler 641 #7 Posted October 21, 2012 We shaved the cobs raw and did the freezer corn recipe. If anyone wants the recipe let me know. Oh, and Jason. For the creamed corn. After I trim the corn off I am going to can. Shave the cob a little closer, that is where the cream and heavy sugar comes from. I just mix that with some of the whole corn and it is awesome. One strange thing I found on this later corn was alot more corn worms than usual. It may be because it got so dry here also. I am going to try some again next year. But, I think I am going to get it in about a week earlier to try to catch some more of the heat needed towards the end. Share this post Link to post Share on other sites
Terry M-(Moderator) 2,177 #8 Posted October 21, 2012 sorry Pat,I was just kidding. Jasons right about the freezing, remove it and blanch it and freeze it is the way to go. years ago when I grew sweet corn I vacuum packed and froze some on the cob........I was just thinking it was a good idea ,It didn't taste very good. I didn't know better at the time. Pat, maybe I could just stop over and help you eat some. Pat, When I was a kid, I asked my grandma why we had to cut off the corn, she told me that freezing on the cob will make the corn taste like cob when you thaw it and it won't be as sweet. Blanch it to save flavor, cut it off and freeze it. That's what I've always done. My other grandma always froze half like that and canned creamed corn out of the other half. Haven't thought about that in years......Yummm.... I miss her creamed corn. it wasn't very good. Share this post Link to post Share on other sites
rydogg 186 #9 Posted October 21, 2012 I grew sweet corn for a couple years but realized that the local farmers grow a much better tasting sweet corn and there is a lot of it around me to help myself to . I have a friend that freezes sweet corn and all he does is cuts it from the cob and cooks in in a big kettle with some butter and a little milk he cooks it until it is done and then puts it in freezer containers I haven't tried it yet but he claims it tastes just like fresh from the cob sweet corn. Share this post Link to post Share on other sites
6wheeler 641 #10 Posted January 20, 2013 I just tried some of the second crop corn that I froze. It turned out pretty good but, it seems to have an "old" flavor. Not like the first crop corn. It was still good though. I wonder if the late season growing has something to do with that. I kept it watered well. I wonder if not enough "maturing" time with proper heat was the culprit. It was alot cooler during that time than the earlier growing season. The one thing I did notice was the plants weren't as tall or "thick" as my earlier corn of the same variety. The cobs were good sized but the kernels weren't as big on some of them . Maybe a 65 day variety would be better for the late season. I would imagine the 85 and 95 day varieties I used probably spent more time trying to keep the plant "alive" than producing seed. I am going to try it again this year and we'll see what happens. Share this post Link to post Share on other sites
