My neighbor always freezes her corn in the husk. This sounds pretty easy. Is it alright?
This is not a good method for freezing corn as it results in off-flavors and nutrient loss because enzymes are not destroyed by blanching. It may also be dangerous! Microorganisms find a perfect environment for growth between the kernels and husk of corn that has been frozen and thawed in the husk and left at room temperature.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009