Freeze, Can?

Shuck and silk before freezing, freeze in the husk? Cut ends before or after? Freeze in bags or in the raw or in containers? Vac-seal or just a trash bag? Going to have a ton, need to maximize space...

We freeze in the husk.

This is what I do. I've kept it up to a year. I cutoff both ends and remove the thick husk. I freeze it in a plastic grocery bag. Thaw it and two minutes in the microwave.

This^^^^

Anyone ever cut it off the cob and can any?

I've cut it off the cob and frozen it. Blanch it first if you want whole kernel. Cut it fresh and scrape the cob with the back of your knife if you want cream style.

Yes I love fried corn (homemade cream corn) in a cast iron skillet. Get yourself a corn cutter and strip the cobs. Freeze the corn unseasoned. To prep thaw and place in skillet, low heat. Add butter and cream. Salt and pepper. Sugar and a dollop of bacon grease. Cover, simmer and stir often. It will try to stick.

Man it’s good.

Thanks guys! First wave we did most cleaned and blanched and vacuum sealed, froze. Did about 20 with ends removed but in the husks, whole. Did 4 quart bags of whole kernel, frozen. Was 225 ears total.

Will have a second wave in a couple of weeks, not this big, about half

Corn sweetness and texture breaks down super fast, we pick in early morning and immediately peel and blanch, then get in the freezer. Blanching slows, or stop the enzyme breakdown to retain sweetness and soft texture..

If we are not able to peel and blanch quickly, the ears are picked and placed in a ice bath to slow the enzymes, heat destroys them, thus the reason to blanch. There is no comparison to fresh, properly done corn vs store bought imo.