Picking sweet corn tomorrow. I'm going to vacuum pack the cobs whole for later in the year.
I'm finding lots of folks like to blanch the cobs before freezing. And the videos I'm watching, most people blanch corn for 5-7 minutes before wrapping and freezing.
Personally, that's over cooked for me. When I cook it fresh, I don't boil it for over 5 minutes, that seems like an awfully long time.
Anybody have any experience blanching corn, I was thinking 2-3 minutes tops would be satisfactory.
