"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.

You'll probably get more information if you post your question to
rec.food.preserving. They're a pretty helpful bunch over there. Having
said that I'll offer my thoughts here.
Freezing corn on the cob is, IMO, a large waste of time and freezer
space, not to mention the ruination of the marvelous flavour of fresh
sweet corn.
In order to stop the enzyme action which degrades the corn in storage,
you must get the heat high enough right to the center of the cob. By
the time you have blanched whole cobs of corn for the recommended
amount of time for freezing, you have cooked the bejaysus out of it.
Each year, we freeze the kernels from many dozens of dozens of ears of
sweet corn. Some of our grandkids, the ones that live close enough to
benefit, won't eat corn other than grandpa's and grandma's.
I have a large stock pot and a high powered outdoor propane burner. I
bring the pot of water to the boil and, depending on their size, add 3
or 4 dozen ears. The moment the water starts to boil again, I remove
the corn and plunge it into a huge tub of water and ice. The stock pot
is then ready for the next 3 or 4 dozen ears. From the ice water it
goes into the house where the better half takes over, she uses a Lee's
corn cutter to remove the kernels and when she has them all finished
we work together packaging it in serving sized bags and then freeze
them.
In the middle of winter, it tastes every bit as good as eating it
fresh off the cob.
BTW, have you ever eaten corn raw, right off the cob? I often do when
picking and it's delicious.

Ross.