How to Freeze Corn (On or Off the Cob, Step by Step)

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.

FREEZING CORN

1. HOW TO BLANCH 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. For kernels you will cut off the cob, blanch for 4 minutes, starting the timer when the water returns to a boil. The water should return to boiling within about 1 minute; work in smaller batches if it takes longer.
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)

Blanching slows the enzymes that cause loss of flavor, color and texture in frozen corn. It does not sterilize the food. Keep your hands, equipment and work surfaces clean, cool the corn promptly, and freeze it in well-sealed packages at 0°F (-18°C) or below. Use within about 10 months for best quality.

CUTTING CORN OFF THE COB

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.

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.

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, the number of ears needed varies with size. Weigh the cut kernels for one-pound portions, or measure about three cups for a convenient family-sized bag.

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

2. How to freeze whole ears of corn

For best quality, blanch whole ears before freezing: 7 minutes for small ears up to 1 1/4 inches in diameter, 9 minutes for medium ears 1 1/4–1 1/2 inches, and 11 minutes for larger ears. Start timing when the water returns to a boil. Cool promptly in ice water, drain thoroughly, and pack in freezer bags. These times are longer than the 4 minutes used for kernels that will be cut off the cob. See NCHFP corn-freezing guidance.

What about freezing without blanching?

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

Skipping blanching saves time but allows quality-damaging enzymes to remain active. Blanching is the recommended method for longer storage and better flavor; the raw method above is a quality trade-off.

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 until hot throughout and tender, checking periodically. Timing varies with ear size and whether the corn was previously blanched; 3–5 minutes may not be enough for a large frozen ear.

3. HOW TO FREEZE UNCOOKED CORN KERNELS

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 raw method takes less preparation, but blanching the ears before cutting off the kernels is recommended for better freezer quality. Frozen corn still needs cooking before serving. 

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.

Freezing corn: quick answers

Do I freeze corn on or off the cob?

Cut kernels save freezer space and are easy to portion for soups, skillet dishes and casseroles. Whole ears are convenient for serving on the cob. Choose the matching blanching time above rather than using one time for both methods.

How do I prevent icy clumps?

Cool the corn completely, drain it well and press excess air from freezer bags. Freeze bags flat in a single layer before stacking. Label the date and portion size so you can take out only what you need.

Related Recipes

• How to Freeze Cabbage
• How to Freeze Kale

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.

How to Blanch and Freeze Fresh Corn

Marsha Maxwell

Freezer corn brings you the taste of summer all year long! Blanch and freeze summer corn for that fresh corn-on-the-cob taste. Full instructions for how to freeze corn.

4.35 from 92 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 5 minutes mins

Total Time 40 minutes mins

Course Food Hacks & Semi-Homemade

Servings 4 people

Calories 114 kcal

Equipment

Ingredients

  

• Fresh corn on the cob
• Water
• Ice
• Zipper-type freezer bags 1 quart size

Instructions

 

• Remove the husks and silk from the corn cobs. Cut off any brown or mushy spots.
• Bring a large pot of water to a boil.
• For kernels to cut off the cob, add the ears to boiling water in small batches. Start a 4-minute blanching timer when the water returns to a boil; it should return within about 1 minute. Use fewer ears per batch if it takes longer. For corn frozen on the cob, use the longer size-based times in the article instead.
• Meanwhile, prepare a large bowl of ice water.
• After 4 minutes of blanching for cut-off kernels, use tongs to transfer the ears immediately to the ice water.
• Leave the corn in ice water for about five minutes or until cooled.
• Cut the corn kernels from the cob by placing each ear of corn vertically on a cutting board or baking tray, then cutting from top to bottom with a serrated knife or electric carving knife. Aim to cut off 2/3 of the corn kernel so you don't have pieces of cob stuck to the corn kernels.
• Drain the cooled corn well. Portion the cut kernels into freezer bags using a scale or measuring cup; about 3 cups per bag is convenient. The number of ears needed varies with their size, so weigh the kernels if you want one-pound portions.
• Press the air from the bags, seal them tightly, and place in the freezer.
• Label bags with the freezing date and keep at 0°F (-18°C) or below. Use within about 10 months for best quality; this is a quality guide, not a fixed expiration date. Cook the corn before serving.

Notes

1g fat, 4g protein, 27g carbohydrate, 3g fiber

Disclosures: The author was not compensated by any person or company for the content of this post. The post may contain affiliate links. If you buy a product using these links, we receive a commission. This helps with the cost of publishing recipes on this website.

For more recipes like this one, follow us on Pinterest, follow us on Twitter or like us on Facebook.

Photos by Marsha Maxwell, 5 Second Studio/Shutterstock.com Creative Family/Shutterstock.com.