Unblanched sweet corn... still perfect?

dhromeoMay 14, 2012

I put up a TON of sweet corn last year, I cut it off the cob in my angel food cake pan, added some ice cubes to the cut corn, and without blanching it, froze it immediately.

I keep looking for sweet corn blanching times, as when I cook it for fresh eating, I cook it for no longer than 3 minutes, I like my sweet corn to stay sweet (personal preference). I keep reading blanch times of anywhere from 3 minutes to 6 minutes, even though blanching is supposed to be a form of undercooking, as I understand it.

The sweet corn that I am thawing and eating from the fridge is just like when I put it in the freezer, there is no discoloration or excessive mushiness, and there is no odd flavors or lack of sweet corn flavor...

I did pack it with a dash of salt and a tablespoon of sugar during processing.. would that have anything to do with it? Blanching to me just seems like sucking the garden freshness out of your vegetables by boiling the flavor away, is there anyone that can set me straight and restore my faith in blanching?

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Linda_Lou(SW Wa.)

The reason to blanch is to retard or kill the enzymes that cause spoilage and deterioration.
Underblanching is worse because it activates them, and they are then not killed by proper blanching.

    Bookmark   May 14, 2012 at 8:18PM
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I know, I have read that over and over, and yet the ziploc bag of sweet corn that I just thawed and cooked with tonight was perfect, and it was packed on July 21st, 2011, without any blanching.. and its perfect corn.. I've also read that under blanching is worse because it activates the enzymes, yet I have no food deterioration.

What I'm worried about is, if I start blanching, will I lose some of the sweetness and the quality that I am now enjoying?

Here is a link that might be useful: My Garden

    Bookmark   May 14, 2012 at 9:36PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Your choice. If you are happy with the non-blanched result stick with it. As long as it gets cooked well before eating any bacteria will be taken care off.

But unblanched will not store as long as blanched will so you'll need to plan to eat is up faster.


    Bookmark   May 14, 2012 at 10:41PM
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