How do I cook fresh corn on the cob so that it can be frozen and eaten several weeks later? I have heard that cooked (blanched?) corn can be frozen in freezer bags, reheated in those same bags later on, and still taste like they did when originally cooked. Is this really possible? And if so, how do I do it, please?

 Much of your question – how to freeze, how to blanch, and how we think you should cook frozen corn – has already been answered at Ochef, but the one part we want to comment on is the reheating-in-the-freezer-bags part.

There are some bags on the market, especially those that come with vacuum-packing systems, that can be used in a microwave oven or tossed in boiling water. The manufacturers of most of the freezer bags available at the supermarket, however, caution against using them as boiling bags or in a microwave oven. Obviously they are concerned that the bags may melt and coat your food with melted plastic.

As advocates of good-tasting food, we, too, would suggest you not cook frozen corn in a freezer bag unless the bag manufacturer specifically allows it.

Corn on the cob that has been frozen may not taste just as good as fresh corn or have quite the same texture, but it can still be really good and a very successful alternative to going seven or eight or ten months without corn.

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