The simplest way seems to freeze corn on the cob seems to be freezing husks and all but how much does this take away from the flavor of the corn compared to the husking & blanching method?
Then, after removing corn from freezer can you cook with husks on in microwave or what would be preferred method?
Note from Michelle Hi Pauline, If you freeze corn on the cob in the husk instead of husking, cutting and blanching you are exchanging convenience now for a bit of nutrition. This page on freezing corn talks about how blanching helps preserve nutrients.
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