In article >, "Joshuall"
> wrote:

> My wife and I are headed out this Saturday to a local farm stand
> reknown for it's excellent sweet corn. We'd like to buy extra and
> freeze it. Any suggestions. If possible we'd like to freeze it on the
> cob. Just don 't know if there's some do's and don't's. Any
> help/suggestions greatly appreciated.

Better posted at rec.food.preserving. Ball Blue Book says to blanch
ears 1-1/2 inches in diameter for 6 minutes, 2-inch diameter ears for 8
minutes, and larger ears for 10 minutes. Chill in ice water for twice
as long as blanching time (have lots of ice prepared). Drain. Wrap
ears individually in moisture/vapor proof film. Pack wrapped ears of
corn into platic freezer bags or vacuum package. Seal, label, and
freeze.

Personally, I've never had any frozen corn on the cob that was worth
eating. In cooking it to serve, the cob has still been cold at the end
of the prescribed cooking time. I'd rather have well-prepared frozen
corn off the cob. JMO.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.