wilkes

No blanching is necessary if used within two months or so after freezing, according to research.

Leave it in the husk and freeze it as you get it home, then when you're ready to use, thaw, shuck and cook, taste garden fresh.

I think the key issue is how long you are planning to preserve the corn before using it. Freezing is best for shorter term, but canning is best over the long term.

Thanks for the input. Freezing seems to to the choice of preserving corn.

Always cook the corn before freezing.

Don't forget to pickle a few ears of that corn, and sauerkraut will also put sizzle in your swizzle.

I cut mine off of the cob and freeze it in quart bags. It tastes just like fresh.

Foodsaver vacuum and freeze

freeze!~

Personally, I think the freeze method tastes best.

Which way or preserving fresh corn on the cob tastes better canning or freezing? I'm thinking of canning to save freezer space for meat but also thinking about the taste.