Freezing Cream-Style Corn

[Robb Dabbs]

I would like to freeze some cream-style corn and I know that corn, like
most vegetables, must be partially cooked (blanched) prior to freezing.
My question is, at what should it be cooked? Prior to cutting from the
cob, or after, but before putting in freezer containers?

Thanks,

Robb

[deer]

Robb Dabbs wrote in message ...

You can cut it off the cob, heat to a boil, cool, pack,
and then freeze. for a cream style version.....
cut the kernels only half way thru the first pass,
then go back and scrape the cob to get the rest.
Here is my favorite way to freeze corn:

Freezer Corn
4 quarts corn(cut raw off cob)
1 quart water
1/2 cup sugar
2 tsp. salt
1 stick of butter(1/4 cup)

Bring to boil for 3-4 minutes,cool, package,
and freeze.

[deer]

Opps....1 stick = 1/2 cup butter

[Robb Dabbs]

[This followup was posted to rec.food.preserving and a copy was sent to
the cited author.]

In article <7pmh2b$qbi$1...@curly.newnorth.net>, wdc...@newnorth.net
says...

Thanks... Sounds good. I'll try this.

Robb