What is your favorite way to do it? I have heard of people freezing it directly into the freezer with the husk on- has anyone tried this? I have always blanched it and then taken the kernels off. A friend gave us two dozen ears yesterday and I need to do something with some of it.
I don’t do it often but back in the day, my mom taught me to do it your way. Off the cob.
We grill it and cut it off the cob and freeze it. We have fresh frozen corn all year that way. If only there was a way to save these fabulous tomatoes right now.
When I lived in northern New England, our tomatoes never ripened during the short growing season. We pull the plants up by the roots, and hung them in our dirt cellar from the beams…where they ripened until just about thanksgiving. Another way was to wrap the unripe green tomatoes in newspaper and they would ripen…but that was a PITA because every so often we had to unwrap all of them to see if they were ripe.
Sometimes I cook first, then cut; sometimes the reverse. I do think cutting it first is messier, but allows it to be blanched with sugar and butter, if desired.
Putting up corn is definitely an annual event where I live. Some have outdoor kettles hooked up to LP grill tanks. A lot also make it an assembly line family event. It’s always a sticky, hot mess that is ready during an inconvenient week of brutal August weather.
I have 12 dozen in the fridge, to be done tomorrow. D loves to shuck–lucky me 
I tried a new way for 2 dozen yesterday–blanching in the dishwasher! Saw it on Facebook and thought I’d do a trial. My dishwasher is in new/clean condition, because I never use it. This worked great, but drove me nuts waiting the 2 hours for the cycle to complete. Kept the heat out and could do a lot of ears at once.
@eyemamom I have had success freezing whole in season tomatoes. I freeze them in big zip lock baggies of 4-6 per. They can only be used in sauces and stews, but they do taste amazing! I simply add them into whatever I’m cooking and remove as much of the skins as is easily possible (they are usually in big strips, and anything that’s not just blends in)
We cook the corn first, then cut off the kernels and freeze. When thawed it tastes like fresh, in-season corn. We also get great tomatoes at our local farmers market that we stew and freeze. You get all the flavor of fresh. It makes a terrific mid-winter side dish that tastes like a burst of summer, and it’s as good as fresh for sauces, soups, stews, or any recipe that calls for cooking tomatoes. We also use peak-of-the-season tomatoes to make marinara sauce seasoned with fresh basil, garlic, and onion which we bottle and freeze. Beats all heck out of a canned sauce or one made with canned tomatoes, and it saves many a trip to market in the winter cold and snow.
Well, I thought I would share a tip on freezing corn that a friend happened to send to me today. She takes a bundt pan and uses the hole to hold the ear of corn after the corn has been cooked. Then while the corn is standing upright (being held in position), they slice the corn off. She said an electric knife is very helpful. I don’t have one of those but I do have a bundt pan. I guess that will be tomorrow’s job. Today, I pureed zucchini, froze sliced zucchini and shredded it. As for tomatoes, if Roma tomatoes- I just cut them in two and throw them in a freezer bag. Cherry tomatoes get flash frozen (put on cookie sheet and frozen) and then thrown in a bag. My freezer is getting fuller- beans are done, onions are done and peppers are half way done. Thanks for all your inputs!
I use the bundt pan method. It sure helps contain the corn which has a tendency to go zinging off in all directions when cutting it off the cob and the whole helps keep the cob in place.
Does anyone do any canning with their corn? I love corn relish and corn salsa.
Great tips. I have had good luck roasting both plum tomatoes and sweet cherry tomatoes in the oven and then freezing. The sweetness of the carmelized cherry tomatoes holds up when thawed and they add great fresh flavors to soups, sauces and stews. Love farm stand season.