We really prefer to can our corn (dentures you know makes eating off the cob difficult ;) and we do some of it as creamed corn and some whole kernel. But we also blanch and freeze some on the cob to cut right off the cob at serving time.

Dave

I blanch and cut off the cob before freezing. Package in quart ziplocs. Any excess liquid can be drained off before eating (save for soup!).
Sometimes I leave a few on the cob. Blanch, package, freeze. I don't have dentures (yet), but I prefer it off the cob to avoid the hulls sticking between my teeth!!

Deanna

I cut it off the cob, bag it in Ziplocks, and THEN blanch right in the bag in the microwave. When blanched, I seal the bag (drain off the liquid if excessive, but that isn't usually the case), then plunge into an ice bath.

Simplest way I've found to do it. BTW, if using this method, be sure to buy Ziplock brand or a quality store brand. Cheaper bags warp too much from the heat and may not seal properly.

Freezing on the cob takes up WAY too much freezer space for my needs, but it would be fun to have some for midwinter treats, just to pretend it's summer again.

2 questions, 1/ What is sweet cream? is it just cream with sugar??
2/ Dentures, I thought us Brits where meant to have terrible teeth, my Grandad's 91 and has all his own, really, he does, and my Dad still had all his own at when he died at 67, so we may not be pretty but we at least keep them :-) My Grandad has no filling's my dad had 1, ps different sides of the family so not hereditary, but then again we don't sweeten our cream, :-)

Sweet cream is not sour cream. If you buy cream at the store and it does not taste slightly sweet to you then either you need to change your diet pretty drastically or you need to buy better cream.

Heather, when I say sweet cream, I really just mean plain cream. Matter of fact, I think I may have used half/half on my corn recipe. I'm sure my terminology is wrong but that is what I meant. Lori