Followed directions exactly. Needed way more than 5 minutes before it got hit. The texture was not like fresh corn but tasted ok. Wouldn't any more corn using this method.

Hi Lu,

The recipe is thoroughly dependent upon the quality and age of the corn.

The longer the corn is left growing on the stalk, the larger and tougher it becomes. When corn is left for a period of time after it is picked, sugar converts to starch quickly and the corn loses much of the sweet just-picked flavor. So when freezing corn, different batches may need different treatment (more of less time cooking) and results may vary.

Some of the loss of fresh taste occurs naturally during freezing, which is why commercially frozen corn is very often flash frozen, a technique which is not available to cooks at home. You will have the best results by purchasing young just-picked sweet corn and freezing it as quickly as possible.

Hope this helps!

-- Cooks

I have always had a garden w/corn and I have found that the easiest/best way to put up corn in the freezer is to peel back the husk just enough to check for "bugs" then make sure the husks are covering the ear completely, place the ears in a freezer bag and freeze. When you are ready to eat, take out and place the ears (still frozen) on the grill. Grill for 10-12 minutes per ear turning often. Or you can place the ears in the microwave for 6-8 minutes per ear depending on the power of the microwave. Once the ears are done peel the husks back (the corn "hairs" pull back easily) and butter generously. They taste almost as good as the day they were picked.