Freezing Corn on the Cob in Season

We love corn on the cob, but not when it costs $6 or more for a little package of frozen half ears. This year, I decided we’d preserve our own farm fresh corn instead and save 75% or more of the cost of frozen corn on the cob from the store. I bought a few dozen fresh picked ears from a local farmer and headed home to freeze them. (I don’t grow sweet corn because my neighbor grows feed corn right across from the spot that would be best for a big stand of corn and I figure I’d end up with not so great tasting corn.)

Now, how to do the deed? I read a lot of information on blanching from 3 to 8 minutes, dipping in ice cold water for 3 to 8 minutes and then freezing. It sounded like the corn was almost completely cooked by then and I wasn’t sure it would end up tasting very good, especially since there were warnings about mealiness if overcooked. Then, I came across several different people who froze corn on the cob in the husks and said it tasted as good as the day it was picked. So, that is what I’m trying.

Fingers crossed for delicious corn on the cob at Thanksgiving!

Have you tried freezing corn in the husk?

(Image of Put’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling via amazon.com.)