[glock rocks]

Do you have a vacuum sealer (Food Saver) from Costco?

If so, boil some water in a big pot with a couple tablespoons of sugar, dunk the shucked corn in it for 3 minutes and then dash it in cold water for 10. Once cold, bust each ear in half, and put a (your) family meal sized portion in a bag and seal it. Put it in the freezer. You can boil or microwave the bags em at mealtime.

No, it's not as wonderful as sweet corn farm fresh. Yes, it's better than any other substitute. No, the mush on a cob from Kentucky fried is no longer corn 'o cob. It has transgressed the boundaries of edible. I believe it's a poor construction grade sealant. Very poor grade.

No, actually, we bought several dozen ears from the local farmer's market for the express purpose of preserving it using this method. We had some with steaks last night, and it was good. The family ate it all. YMMV, but hey... worth a try. If not, at least you've got a vacuum sealer to save your vintage 56 Chevy carburetor parts with, without fear of environmental damage. (California regulates cow farts now, does it not?)


OTOH, if you don't have a vacuum sealer, uh... I really don't know what to do with it. Compost??

How much corn chowder can you eat??

I'm pinging Pam the Pro. Wait for it.

[tubebender]

This corn was over the hill by Tork standards so I cut it off the cob and scraped the cob for the "corn milk".

[Fawnn]

If freezer space is at a limit, you could use glock rocks' method and then cut the corn off the cob and freeze it that way. You'll have much better-tasting corn than if you bought frozen corn at the supermarket!

If you don't have a vacuum sealer, I'm sold on that press and seal wrap -- but, I have had better luck using the regular kind when I freeze stuff than I've had with the blue type that's supposed to be their freezer wrap.

I have some CorningWare bowls (similar to the ones shown in the picture at the link, but I got mine before they put that air-release hoochie in the lids). I fill the bowls 3/4 of the way up with soup or whatever, and then put a layer of the press/seal wrap over the top -- pressing it down so that it's flush with the top of the soup and sealed up to and around the edges of the bowl; I then add the lid and tape a label on it. When I'm ready to fix it, I remove the lid, take off the press/seal wrap, put the lid back on loosely, and then nuke it. No freezer burn or nasty ice crystals using this method!

[SouthTexas]

My grandmother taught wife how to can and I think this is the freshest tasting, but you do have to cut it off the ears. Kids liked it on the cob, so she started just blanching and freezing in ziplock bags.

We had no rain, so we had no corn this year. :(