How to freeze corn

Corn on the cob is one of the signature side dishes of summer. Whether it's grilled in the husk, shaved into a spicy corn salsa, or a crisp corn salad, this versatile veggie pops up at all the cookouts, beach trips, and outdoor festivities.

While in-season, fresh corn on the cob is abundant at the farmers' market and very affordable. So it makes sense to save a few ears to have on hand after summer ends. The freezer is the best way to store all your leftover fresh corn to enjoy any time of the year. This simple method makes freezing and reheating whole corn on the cob a breeze.

How to Freeze Corn on the Cob

1. Shuck the corn.

Remove the husk and silk. If needed, use a soft vegetable brush to remove any remaining silk. 

2. Blanch the corn.

Fill a large pot with water and bring it to a roaring boil. Using a pair of tongs, add the corn cobs to the pot and boil for 4 minutes. The blanching process helps preserve the texture and sweetness of the corn by breaking down the corn with time. 

3. Shock the corn.

To prevent overcooking, quickly plunge the corn into a bowl of ice water to shock them. Then, lay the corn on a baking tray and transfer it to the refrigerator to cool completely.

4. Bag the corn.

Place the cooled corn in a high-quality zip-top bag. If you choose, they can be wrapped in plastic wrap first, but it's not required. Use a marker to label each bag with the frozen date and store it in the freezer for up to 12 months.  

How Long Does Frozen Corn on the Cob Last?

For the best taste, frozen corn should be consumed within six months but will be edible for up to 12 months. No matter how well your corn is wrapped, freezer burn will naturally occur, but this rarely impacts the taste. Be sure to clearly date your bags when freezing and start eating with the oldest date first.

How to Reheat Frozen Corn on the Cob

One of the best parts about frozen corn is it doesn't need to thaw before cooking. Instead, it can go straight from the freezer to a pot of boiling water or the microwave for about five minutes. Be careful not to overcook the corn when reheating, or it can lead to a mushy result.

There's a cornacopia of delicious ways to use frozen corn on or off the cob. Here are a few to inspire you:

How to Use Frozen Corn on the Cob

Marinated it. Go beyond the basic butter and try using different flavored marinates on your grilled corn to add a twist to the typical BBQ dish. 

Bake it. From muffins, to cornbread and even corn cakes, frozen corn can be used to create all sort of sweet and savory baked recipes. 

Get creative. Frozen corn works wonders to add more texture and flavor to casseroles, salads, and soups. For some new ideas, check out these 12 Recipes That Start With a Bag of Frozen Corn.

How to freeze corn

Freezing is a quick and convenient way to preserve vegetables at home. Sweet corn is a popular, easy and excellent vegetable to freeze. You can enjoy the great taste of summertime sweet corn all year long by following simple, basic procedures for freezing vegetables.

Blanching is a must

Blanching, followed by chilling in ice water, are critical processes for producing quality frozen corn. The natural enzymes in corn need to be inactivated before freezing to prevent both loss of color and nutrients, and flavor and texture changes. These enzymes are inactivated by a hot blanch treatment. The chilling process prevents the corn from becoming mushy due to overcooking the starch.

Husk, blanch, cool, cut, package, freeze, eat

  1. Husk ears and remove silk.
  2. Bring 6 to 8 quarts of water to a boil.
  3. Submerge several ears at a time.
  4. Blanch the ears for 4 minutes.
  5. Cool promptly in ice water for 4 minutes.
  6. Drain.
  7. Cut the kernels from the cob. An electric knife is a handy tool for cutting off the kernels.
  8. Package the corn in freezer containers, leave one-half inch headspace.
  9. Seal and freeze at zero degrees F or below.
  10. For best quality, eat within 8-12 months of freezing.

Can I freeze corn-on-the cob?

Yes, it can be done, but with mixed results. Corn lovers are often disappointed with the mushy, rubbery texture and the cobby taste. It also takes up more space in the freezer. Want to give it a try? The National Center for Home Food Preservation has directions.

Learn how to freeze corn, either on the cob or off the cob, as sweet kernels. Some folks turn their nose up at canned corn. I like it, but I have to admit that freezing corn results in a fresher dish on your table.

Of course, nothing beats corn on the cob picked fresh from the garden, with butter and salt dripping down your chin! But the season for fresh only lasts so long, canning and freezing keep that summer taste all year.

How to freeze corn

This Page Includes:

  • Freezing Corn: Step-By-Step Directions
  • Recipe Card

Freezing Corn: Step-By-Step Directions

Here’s how to freeze corn.

First, you’ll need to husk corn and remove silk. Then blanch the ears of corn.

How to freeze corn

Get your corn huskers (shuckers or whatever you call it) to work! Make sure they (or you) do their best to get all the hair (silk) off.

While the corn is being husked, start boiling water, either in a large stockpot or your blancher. I find a large stockpot works well for me. Blanch your corn 3-5 cobs at a time, depending on the size of the corn and the size of your pot.

Plunge the cobs in boiling water for 5-6 minutes, depending on the size of the cob. Larger cobs will be blanched for a longer time.

Start counting your time as soon as the cobs enter the water. Do not wait for the water to come to a boil again. Remove cobs with tongs. Place immediately into a sink or pot of ice water to cool and stop the cooking process.

How to freeze corn

Allow the corn to sit in the water for at least 2 minutes. Keep this water cold, adding ice if necessary. Remove the cobs from the cold water and allow to drain.

If you are freezing it off the cob…cut the kernels from the cob.

If you want to freeze corn on the cob, skip down lower on the page.

How to Freeze Corn Off the Cob

How to Slice the Kernels from the Cob

Set the cob on end and run your knife down the sides, cutting off the kernels. Or use this handy tool to slice the whole cob at once. (Try not to cut into the cob. I aim for getting off about 3/4 of the kernel.)

How to freeze corn

I use a large cookie sheet to catch the kernels; a large, flat dish like a cake pan would also work.

Be warned…it is messy. The kernels will spit juicy goodness all over. I have a large kitchen counter that works well because it is easy clean up. You might even want to do this outside on a tabletop or somewhere you can clean up easily.

Watch my short video just below to see the easiest method we have found. When you have a few cobs to do, the above method works fine. But if you have a lot of corn to process, try this bucket method my husband came up with.

The tool you see him using in the video is the same tool you see in the image above. I believe it is called a corn stripper. They are sold at Amazon and many farm supply stores. The one we have is many, many years old. It is not marked with a name brand of any sort, so I’m not sure what exactly it is. 🙂

How to freeze corn

If you want cream-style corn, simply scrape the corn cobs with the edge of your knife after you cut the kernels off. This will remove any juice and pulp left on the cob. Stir this into the corn kernels in a large pot. Package just the same as above.

How to Freeze Corn On the Cob

Personally, I’ve only done this once or twice. I just don’t care for frozen corn on the cob, as I find the taste is not as good…and it takes up way too much freezer space to freeze the whole cob. I’d much rather freeze the kernels only.

But if you want to, learning how to freeze corn on the cob is super easy too.

Husk and blanch corn cobs using the same blanching methods as described above.

How to freeze corn

Cool and drain cobs. Wrap ears individually with plastic wrap. Then place the cobs in gallon freezer bags or wrap in freezer paper.

Seal, label, and freeze. Place cobs in freezer in a single layer. Allow to freeze completely, then stack for convenience.

How to freeze corn

How to Freeze Corn Guide: We savor corn on the cob in the summer, but the season for fresh corn only lasts so long, so the next best thing is to freeze it! Freezing corn is a little messy, but it’s not hard at all. (And, yes, you must blanch it!) Wouldn’t it be divine to have the taste of summer come January?

Get Corn Into the Freezer Quickly

Make sure that your corn is really fresh (as in picked the same day) because the taste and flavor of corn goes downhill fast. When freshly pickled, sweet corn is high in natural sugar and low in starch.

After corn is picked, it takes only two hours for the sugars in the kernel to turn to starch changing the flavor and even the texture when it’s cooked. So, it’s important to get it into the freezer quickly once it’s taken from its stalk for that amazing flavor.

Growing Corn

I tend to buy corn from my local farm stand instead of growing it. You need a large stand for corn to be successful. Small patches don’t work out so well. At minimum, grow corn in blocks now long rows.

Why? Corn is different from most vegetables. It isn’t pollinated by the bees; rather, the wind does the job. Those silks or hairs are really important. During pollination, pollen from the tassel is carried by wind to the silks. Pollen grains attach to the sticky end each silk, and then travel down the silks to fertilize each ovary. After pollination, the ovary develops into a kernel of corn at the other end of each strand of silk. Take a look the next time you husk corn, and you will notice that there is a silk attached to each kernel!

I arrive at my local, organic farm when or slightly after it opens. I buy three dozen ears and bring them home. Two and a half dozen of these ears will be frozen!

One ear of corn usually yields about 1/2 cup kernels.

How to freeze corn

How to Blanch Corn

If you’re freezing corn, I recommend blanching for best taste, i.e., give the corn a quick boil in water followed by quickly cooling in ice water before preserving by freezing.

Natural enzymes in corn need to be inactivated before freezing to prevent the loss of color, nutrients, flavor and texture. Chilling in ice water prevents the corn from becoming mushy due to overcooking the starch.

Let the corn sit in the icy water until it’s cold, typically, same amount of time corn was blanched.

Freeze Off or On the Cob

You can freeze the entire cob instead, but I don’t care for frozen cobs and they take up a lot of space.

Immediately, I put a large pot of water on the stove to boil. While waiting for this to happen, I shuck the corn from its husks, removing all that silk.

I also get out several trays of ice, depositing the cubes in an insulated container. Quart-sized freezer bags are labeled with the year and set aside. A large stainless steel bowl is pulled from the cupboard and placed on the table.

Once the water starts boiling, I use tongs to deposit six ears into the water. They must be FULLY immersed, not popping out of the pot. I begin the timer. How many ears of corn you can blanche depends on the size of your pot. Do NOT overblanch or underblanch. Start counting your time as soon as the cobs enter the water.

  • For small ears, blanch for 7 minutes;
  • for medium-size ears, blanch for 9-minutes;
  • for large ears, blanch for 11 minutes.

I fill the large stainless-steel bowl half with cold water and throw in eight or nine ice cubes to make it colder. It must be very icy cold!

When the timer dings, I pull the ears from the hot water and plunge them into the iced water to halt the cooking process. Immerse the ears in the ice water.

The general rule is: Immerse in icy water the same amount of time they were in the boiling water.

Slice the Kernels from the Cob (or Don’t)

Once the corn has cooled, I place the ears on the tray. Using a sharp knife, I cut the kernels from the cobs into a bowl, just running the knife down the sides. It’s messy! Try to get as many of the kernels off a you can. If you can do this job outside, even better for clean-up!

Freezing the Corn

When you have a big pile of kernels, scoop it into zip-top freezer bags (generally 3 or 4 ears fills a quart), pat them flat (to remove air and so that they will stack easily) and seal the bag. Another trick—place a straw inside the bag, seal it mostly up, suck out the extra air and seal quickly.

Label with the date. Put in freezer in single layers so the corn freezes quickly.

How to freeze corn

Image: Freeze the corn in freezer bags, removing as much air as possible.

Doing this twice a summer gives me about 16 quarts which is plenty for my use during the winter. You can use ¼ of the bag, or ½, or the whole thing.

The corn can be stored in the freezer for up to 6 months.

Sweet corn is wonderful in soups, stews, and stir fries—or, as a scrumptious side. You can also fold the corn into muffins or corn bread, make salsa, or turn into creamed corn.

Corn Recipes

We can’t talk about sweet corn without leaving you with some delicious recipes! Here are a few:

How to freeze corn

Sweet, fresh corn on the cob is a classic taste of summer. Slathered with butter, sprinkled with salt and pepper, freshly picked corn brings a smile to everyone’s face. During the summer, I’ll stop by my favorite farm stand for some local corn that was picked that very day. When summer is over, fresh local corn disappears. Luckily, freezing corn is easy and preserves the taste of summer for the cold months to come.


How to freeze corn


  1. Before you get started, put a large pot of water on to boil.
  2. Shuck the corn or remove the husk and corn silk.
  3. Once the water is boiling, use tongs to carefully add the corn cobs.
  4. Boil for 6 minutes. Don’t wait for the water to come back to a boil before starting the timer. You only need to blanch the corn, not fully cook it.
  5. Remove cobs and place them into a big bowl of ice water for a few minutes. This stops the cooking process and preserves the corn’s texture.
  6. Cut the corn kernels off the cob (see additional notes below)

This is the most traditional method. Blanching the corn preserves its flavor and texture, and it will kill any germs that are potentially on the corn kernels. With any kind of food preservation, it’s important to make sure your work surfaces, equipment, and hands are absolutely clean. Another advantage of blanching the corn is that it will keep its flavor longer in the freezer. Blanched corn will stay fresh in the freezer for about 12 months, while raw corn will lose quality after six months.

How to freeze corn

How to freeze corn


I like to use an electric carving knife for this task. Using an electric knife is not an everyday occurrence, but for a job like this it comes in VERY handy. I use it for jobs like cutting corn, slicing a whole loaf of bread, or carving a Thanksgiving turkey. If you don’t have an electric carving knife, you can use a regular serrated knife.

How to freeze corn

Cutting the juicy kernels from the cobs is the messy part of the process! Wear an apron. Don’t try to cut 100 percent of the corn from the cob, because you don’t want tough, inedible pieces of cob stuck to your corn kernels. Aim to cut off 2/3 of the corn kernel.

How to freeze corn

Once your corn is cut, you can store it in zipper-type freezer bags. Get freezer bags, because they are thicker and tougher than short-term storage bags. Use a food scale to measure out one-pound bags of corn, it takes four medium or large ears of corn to get one pound of kernels. This is equivalent to about three cups, which is the right amount for a family of four.

Press the air out of the bags, seal them tightly, and put them in the freezer. Perfect for future salads, salsas, and roasting.

How to freeze corn


  1. Shuck the corn.
  2. Stick in a zip lock freezer bag and remove any unnecessary air.
  3. Place in the freezer.

This is the faster and easier option and should only take a few minutes and you’re done. While blanching is my personal preference, it’s not 100 percent necessary.

How to cook frozen corn on the cob

  1. First, bring water to boil in a large pot.
  2. Use tongs and place frozen corn in the boiling water.
  3. Cook for 3-5 minutes.

How to freeze corn


  1. Shuck the corn.
  2. Cut off the uncooked kernels into a large bowl
  3. Place spoonfuls of kernels into freezer bags.
  4. Remove as much air as possible, seal, toss in the freezer.

This method also requires no cooking and is handy for any future recipes requiring uncooked corn. Plus, no need to worry about overcooking.

How To Cook Frozen Corn

  1. First, thaw corn (in the refrigerator or microwave).
  2. Lightly sauté with a little butter and olive oil until the corn is heated through.

Note: Try not to overcook the corn, it will get tough. If desired, add chopped onions and peppers.

I love having fresh summer corn stored in the freezer to eat when corn season is over. Frozen corn from the supermarket is fine, but fresh, locally grown produce is so much better.

Related Recipes

And if you’re looking for additional corn dish inspiration, feel free to check out this delicious cornbread recipe. Another one of my personal favorites is this smoked t bone steak recipe with corn on the side.

Eating fresh sweet corn is one of the many joys of summertime in the South. You may enjoy it boiled or grilled, slathered in melted butter and topped with herbs and seasonings, or you may like to cook fresh corn kernels into a pan of succotash or old-fashioned creamed corn. Some savvy cooks go a step further and use sweet corn in desserts, such as these cool and creamy Corn Custards with Berry Compote. Once you get fresh corn home from the market, it is important to refrigerate immediately and use as soon as possible. The longer an ear of corn sits, the more its natural sugars turn to starch, which means you lose a lot of that sweet, fresh taste. If you don't cook your fresh picked corn within a day or so, consider freezing corn, either on the cob or cut. That way you can enjoy the taste of summer even in the cold winter months. Here are three ways to freeze fresh corn.

Freeze Unblanched Corn

Whole Ears of Corn: Many home cooks like the ease of simply shucking, silking, and packaging whole ears of corn for the freezer, and this is probably the easiest and quickest method to preserve your summer corn. Simply shuck, add to appropriately-sized freezer bags, remove air, label, and freeze. Even frozen fresh ears taste better than store-bought frozen ears.

Cut Kernels: It isn't as easy to cut kernels from thawed ears of corn, however, so if you want to "put up" unblanched corn to be used in skillet corn or corn pudding, cut the kernels off the cob before freezing. To do this, stand corn upright on a large cutting board. Using a sharp knife, cut straight down across the base of the kernels. Go back over the cob with the back side of the knife to extract the sweet corn "milk." Get cup measurements as you package the kernels, notate the amount on the freezer bag and the date you froze the corn. Place bags in the freezer in single layers to allow the corn to freeze completely. Once frozen, you can stack the bags to make the most of freezer storage space.

Freeze Blanched Corn

Blanching is a process where fruits and vegetables are plunged into boiling water briefly, then placed in cold water (sometimes called a water bath) to stop the cooking process. Blanching is often used to loosen the peel of tomatoes and peaches, making it easier to peel them. Blanching also works to heighten and set the color and flavor when freezing produce.

How to Blanch Corn on the Cob: Bring a pot filled with water to a rolling boil, add ears of corn (do not crowd in the pot) and blanch from 6 to 10 minutes, depending on the diameter of the ears. Blanching starts as soon as you drop the corn in the pot; you do not need to wait for the water to reach the boiling stage again. Remove the cobs with tongs and place them into a bowl or sink filled with ice water. Once cooled, set the corn on paper towels, a cutting board or a cooling rack and let dry.

Freeze Whole Ears of Blanched Corn: After blanching, make sure the cooled ears of corn are completely free of water droplets, package them in freezer-safe plastic bags, remove excess air and store in freezer.

Freeze Cut Kernels of Blanched Corn: If you want to freeze blanched cut kernels, follow the cutting and freezing directions for unblanched corn; just make sure the blanched ears are cooled and dry.

Don't throw away those corncobs! There is still delicious flavor to be found, even once the corn kernels are gone. Make a pot of Corn Broth and use it in place of chicken or vegetable stock. If you don't have enough cobs to make a batch, just freeze them until you have more cobs.

How to freeze corn

I love corn. In fact during peak sweet corn season, I have been known to eat corn raw straight off the cob. But what they may or may not known is that peak corn season is actually quite short, lasting in most regions from mid June to Late August—maybe September if you’re lucky.

But if you are like me and have ever sat around in the middle of January craving a steamy bowl of warming corn chowder, one of the best-tasting and sustainable ways to make it is with frozen corn. And sure, you could use some of the stuff you can find in every freezer aisle but we often find ourselves with a few extra cobs at a cookout or even just a particularly good batch of the fresh stuff. Here is our guide to freezing that fresh corn on the cob:

Cook It Up First

Even though some fruits and veggies freeze up nicely in their raw form, corn is not one of them. We find that if raw corn is frozen then defrosted, the resulting corn will be lacking in flavor, texture, and color.

You can cook the cobs however you like (you can even freeze grilled corn!) but we think the best way to preserve the corn’s taste and structural integrity is to give it a simple blanch in salted water. All you need to do is bring a large part of water to a boil and cook for 4 to 5 minutes until tender.

Lose The Cob

Though we love the tradition of slathering corn with butter and eating it right off the cob, corn on the cob typically doesn’t freeze well. When defrosted, it can be mushy and have almost a “cobby” taste. Plus, it can take up tons of unnecessary room in your fridge. If you shave the corn kernels off, you can fit 4 to 5 cobs worth of corn into a small resealable bag.

To get the kernels off, simply stand up each cob in the center of a large bowl and carefully use a sharp knife to slice off the kernels. The bowl will conveniently catch all of the falling kernels and will make for easy cleanup.

Freeze ‘Em Up

We love storing frozen corn in freezer-safe plastic bags because it saves space and can actually help to keep the kernels from sticking. Place your corn in a bag and try to level it out into one even layer. To go the extra mile you can use a straw on a mostly closed bag of corn to suck as much air out as possible.

Frozen corn should last from 8 to 12 months if stored properly in an airtight bag. That means you can enjoy corn all year round!

How to freeze corn

When you can’t get fresh sweet corn, frozen corn is my next choice. We’ll share how to freeze corn on the cob or off, or as cream corn. Freezing corn gives you a fresher tasting product, and it takes only minutes to prep for the freezer.

How to freeze corn

Prepping your Sweet Corn for Freezing

The quicker you get your sweet corn from the garden to the freezer, the better the flavor. This is more important with older varieties of corn, which start converting the sugar in the corn to starch rapidly after picking.

Modern supersweet hybrids can hang around for a while after picking without getting starchy. That said, it’s still best to pick and process the same day. If you can’t process immediately, leave the husks on to protect the flavor until you are ready to freeze your corn.

Select ears of corn that are full and plump. You want corn in the “milk stage”, where you can poke a kernel and white, milky liquid comes out.

Husk the corn and remove the silk. Trim off damaged kernels, if there are any. (See tips for controlling corn borers here.

How to freeze corn

How to Freeze Corn on the Cob

NOTE: When you reheat frozen corn on the cob, you don’t get back the original texture. Keeping it on the cob makes it mushier. The flavor is fine, but it’s softer. I usually freeze it off the cob.

First, you need to blanch the corn.

Fill a large pot with water and bring it to a boil. While you’re waiting for the water to heat up, prepare an ice bath.

An ice bath is a basin or large bowl filled with cold water and ice. We use ice from our ice maker most of the time, but you plan ahead and freeze a large block of ice, it melts slower.

If you don’t have ice, it’s okay to use cold water. Just change it out if needed to make sure it stays cold so the corn cools quickly.

How to freeze corn

Once your water is boiling, add the corn to the boiling water. Start your timer immediately, and cook the corn for 5-6 minutes. I usually cook 6 cobs at one time in my 8 quart stock pot.

How to freeze corn

Remove the corn from the boiling water and place it in the ice water. Allow it to cool completely, and then remove it from the water to drain. (I put mine is my dish rack.)

How to freeze corn

Pat the corn cobs dry and pack them into freezer bags or vacuum seal bags. Remove as much air as possible to prevent freezer burn. (A good vacuum sealer makes this much easier.) Date and label the containers.

Place the corn in the freezer in a single layer and allow it to freeze completely. Once it’s frozen solid, you can stack it or gather the bags into a large bag for convenience.

Freezing Corn Off the Cob

Most of the time I freeze corn, I freeze it off the cob. Cutting the kernels off the cobs saves so much room in the freezer, and I think the corn tastes better.

To freeze corn without the cob, blanch and cool the ears of corn. Then cut the kernels off the cobs with a sharp knife or corn stripper. (I’ve also seen people shove the cobs through the center of an angel food cake pan.)

It’s best to remove the kernels over a large bowl, bundt pan, or baking sheet. You want some large container to collect the kernels. Some juice will spray during cutting, so expect some messiness.

How to freeze corn

Pack the corn into plastic freezer bags and squeeze out excess air. If you prefer, you can pack the kernels into can-or-freeze jars or plastic freezer containers. Leave 1/2 inch headspace. Date and label the containers and freeze in a single layer, as with the corn on the cob.

To vacuum seal, it’s best to freeze the corn on a baking sheet first, and then pack it into vacuum seal bags. Once the corn is frozen, pack, seal, date, and label.

How to freeze corn

Chickens love to peck at the leftover corn cobs, or you can use them to make corn cob jelly.

Freeze Corn – Cream Style

The original “cream” in cream style corn came from the “milk” of the corn itself.

Blanch and drain the corn as above. Cut the kernels off the cob, then scrape the cob with a knife to extract the milk and pulp.

It’s easier to get a creamier texture if you don’t trim the kernels quite as close when cutting them off the cob. This leaves a little more juice and pulp for the “cream” part of the corn.

Pack and freeze just like the whole kernel corn.

Do you have to blanch corn before freezing?

You don’t have to do anything you don’t want to do, but I do recommend blanching corn before freezing for best quality.

Why? Blanching deactivates enzymes, improving storage quality. Unblanched corn doesn’t keep as well.

The heat deactivates the enzymes, and the rapid cooling of the ice bath keeps the corn from getting mushy. Without the ice bath, the corn keeps cooking and develops a starchy texture.

After testing several different ways to freeze sweet corn, I’m sharing the BEST way in terms of texture, flavor and ease of prep!

How to Freeze Sweet Corn: The Methods

For all of the variations, the corn was first shucked and silks removed. The corn was all purchased from the same farm and prepared on the same day. Note that seasoning in the experiment is very simple so the focus was on flavor and texture of the corn. The corn was frozen in freezer baggies with 2 cups of corn each.

A. Boil, Cut, Freeze

The corn cobs were boiled for 6 minutes each. I was able to fit 6 cobs in my pot at a time, so I cooked them in batches until they were all cooked. As soon as they came out of the boiling water, they went into an ice bath. I used a cooler full of ice water as the ice bath. Once they were completely cool, I used a serrated knife to cut the corn off the cob. I measured 10 cups of corn in a large bowl and stirred in 1 tablespoon salt and 1 tablespoon sugar. It was then scooped into freezer bags and frozen.
Why test this method? This was the most popular response when asked how followers cook their sweet corn.

B. Cut, Boil, Freeze

A serrated knife was used to cut the corn off the cob. 10 cups of corn went into a large pot with 2 cups water, 1 tablespoon salt and 1 tablespoon sugar. The mixture was heated at medium-high heat and boiled for 5 minutes. The corn was poured into large shallow pans to cool the mixture. Once the corn was cool, it was scooped into freezer bags and frozen.
Why test this method? This was also a popular response. It uses fewer large containers (no ice bath needed) and time in the kitchen seemed to be shorter than in method A.

C. Cut, Add Brine, Freeze

A serrated knife was used to cut the corn off the cob. Each freezer bag was filled with 2 cups of the raw corn. A brine was made in a liquid measuring cup: 2 ½ cups warm water, 1 tablespoon sugar and 1 tablespoon salt. The brine was stirred until the sugar and salt were dissolved. ½ cup of the brine was poured into each bag of corn, then the corn was frozen.
Why test this method? This was a method I was super intrigued by as it seemed to save a lot of time and heat in the kitchen (no boiling!).

How to freeze corn

How to Freeze Sweet Corn: The Results

The corn was first thawed overnight. Then the bags were cooked one at a time. For Methods A & B, they simply needed reheated. They were heated on medium-high heat until piping hot. For Method C, I boiled the mixture for about 5-7 minutes, as the kernels were frozen raw.

Method A: This one was very good and was a close second to the winner. The flavor and texture was great; those who tasted thought the corn was a little more bland than Method B.
SCORE: 9/10

Method B: This is exactly when I want when I pull a bag of sweet corn out of the freezer! The texture and flavor was wonderful; all-around the favorite.
SCORE: 10/10

Method C: I wanted so bad for this one to be the favorite. it’s just SO easy to make. However, it fell flat in terms of flavor and texture. Even after boiling 5-7 minutes, it still had a raw corn flavor and the flavor was bland.
SCORE: 5/10

How to freeze corn

Tips for Freezing Sweet Corn

  • Plan to shuck the corn outside. If you’ve done this before, you know it can be a sticky job! Keep the messy husks and silks out of the house so you’ll have a clean kitchen when you begin cooking!
  • Set up your stations before starting. Make sure you’ve got a large, clean work area and gather the supplies you’ll need. You’ll need large pots/saucepans, measuring cups, large spoons, salt, sugar, plenty of freezer bags, etc.
  • Use an angel food cake pan to hold the cob and to catch the corn (see photo below). A cousin gave me this tip years ago and I love how it keeps the cob from slipping out of your hand while cutting!
  • Cut the corn off the cob with an electric knife. If you have an electric serrated knife (like what you can use to carve a ham), it’s super helpful when cutting corn off the cob. Your arms will be less sore the following day, ha!
  • Gather some help and turn on the tunes! Freezing corn was always a family affair for us. It took some time, but as they always say “many hands make light work.” And when you’ve got some good music or a podcast to listen to, the time flies by!

Other Iowa Favorites

I always say that there are three foods I think of when I talk about Iowa: Sweet corn, pork and scotcheroos! Now that I’ve got the sweet corn complete, I think I’ve nailed the Iowa trifecta! 🙂

Dr Pepper Pulled Pork is always a great option when feeding a crowd. It’s easy and makes the tastiest sandwiches!

Honey Garlic Pork Chops are my favorite way to prepare pork chops! So much flavor to go with the tender chops!

Scotcheroos are an Iowa classic – a no bake treat that nobody seems to be able to resist!

How to freeze corn

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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey