I hate ruining good food.
February 6, 2011 9:36 AM Subscribe
What would be the best way to cook unshucked, frozen corn? It's been in the deep freezer since June, mostly because I'm not sure the best way to cook it now.
I shortened the stem end slightly and froze the cobs unshucked(did not remove any silk at all) in a tightly wrapped brown paper bag. Should I thaw them first or just try to clean them while frozen and drop in boiling water as I would do with fresh?
I shortened the stem end slightly and froze the cobs unshucked(did not remove any silk at all) in a tightly wrapped brown paper bag. Should I thaw them first or just try to clean them while frozen and drop in boiling water as I would do with fresh?
You could try steaming them lightly to thaw a bit, then shuck and boil. But I would just move them to the fridge for a day to let them defrost, then grill inside the husks.
posted by token-ring at 9:59 AM on February 6, 2011
posted by token-ring at 9:59 AM on February 6, 2011
I think token-ring has the right idea, but if you have enoughm you might want to check on one before you put too much effort in to it. I'm not sure how well corn would freeze on the cob... I'd be worried about it leaking/exploding when frozen and thus becoming mush when thawed.
posted by maryr at 10:15 AM on February 6, 2011
posted by maryr at 10:15 AM on February 6, 2011
Couple of ideas. If you have a lot of this corn, you could experiment a cob at a time, and see what works out. (I doubt though that you'll be able to match the so-so quality of commercially frozen corn on the cob, since your freezer probably wasn't powerful enough to freeze the cobs quickly to prevent microscopic ice crystals from rupturing the cells in the kernels.)
Secondly, if things aren't working out, and you're getting mush-on-a-cob, then you could scrape the mushy kernels off and make cream-of-corn soup, or mix them into cornbread for extra flavor.
posted by Hither at 10:41 AM on February 6, 2011
Secondly, if things aren't working out, and you're getting mush-on-a-cob, then you could scrape the mushy kernels off and make cream-of-corn soup, or mix them into cornbread for extra flavor.
posted by Hither at 10:41 AM on February 6, 2011
Seconding token-ring's suggestion of steaming just enough to thaw.
Then you should shuck them, cut the corn off the cob, and make corn chowder. That's definitely what I would do if I were to open the freezer right now and find a few ears of summertime sweet corn.
Re maryr's concern - I've shucked, removed the kernels, and frozen them without blanching or otherwise cooking, and it has been fine. I don't know how them still being on the cob would change things. However, I honestly do think it might be better to use the corn for something where texture isn't quite as important.
posted by Sara C. at 11:09 AM on February 6, 2011
Then you should shuck them, cut the corn off the cob, and make corn chowder. That's definitely what I would do if I were to open the freezer right now and find a few ears of summertime sweet corn.
Re maryr's concern - I've shucked, removed the kernels, and frozen them without blanching or otherwise cooking, and it has been fine. I don't know how them still being on the cob would change things. However, I honestly do think it might be better to use the corn for something where texture isn't quite as important.
posted by Sara C. at 11:09 AM on February 6, 2011
I frozen fresh corn (off the cob) as well, and it has been ok, taste is fine, texture is soft. If after you thaw one and this continues to be the case, you can likely just cut the kernels off the cobs when it is still frozen
posted by edgeways at 11:37 AM on February 6, 2011
posted by edgeways at 11:37 AM on February 6, 2011
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posted by The Light Fantastic at 9:45 AM on February 6, 2011 [2 favorites]