Preserving Summer’s Bounty {How to Freeze Corn}

5 / 5 (1 review) 12 Comments

If you are a Safeway shopper, I am sure you picked up some great corn on the cob this week…it was 6 for $1.00!!! That, to me, is a great stock up price on corn on the cob. And with the price so good, my plan is to buy about $10.00 worth (that’s 60 ears, folks!) and freeze it for winter’s use. And that’s what I want to show you today.ย We’re going to learn how to freeze corn! So, let’s get started.

Step 1: Choose your corn.

Make sure that the corn you are buying is good corn. There’s no point in preserving 60 ears of corn if it doesn’t taste good, right? My friend, Kathie suggested that I buy a few ears of corn and try them first before committing to a cart-load, and that made sense to me. I bought a few at Safeway and made them for dinner, and they were pretty good, so the plan is to go back for more this Tuesday and freeze a bunch. Your corn should be firm and fresh, and when pricked with your fingernail, a but of juice should come out. If it’s mushy, it’s not good. Blech.

Step 2: Prepare your corn.

Shuck (that’s a proper word, right?) your corn, and remove as much of the silk as you can. Using a soft food brush (think fingernail brush) can help. If you have a compost, compost the leaves and silk. Cut off any corn that is damaged or dry, leaving only healthy firm kernels on the cob.

Step 3: Blanch your corn.

Wikipedia states that: “Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.”And that’s exactly what we do here too. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening. So, place your corn in a large stock pot of boiling water for 4-6 minutes. Then remove and immediately plunge corn into ice water to stop the cooking process.

Step 4: Cut your corn.

Using an angel food cake pan and a sharp knife, set your cob in the middle of the cake pan and slice off as much of the kernel as you can, all the way around the cob. It will come off in “sheets”, but once crumbled with your hands, it will be in individual kernels.

Step 5: Freeze your corn.

There are two ways to do this. One way is to just throw your corn into a ZipLock baggie or Tupperware container and freeze. This is great if you know you are going to use the corn in particular sized servings for side dishes or soups. When you thaw this corn, it will thaw in one large mass. The other way to freeze it is to lay your corn out onto cookie sheets in a single layer. This will allow each kernel to freeze independent of the other, and it will be more like frozen corn you find in the store. Once frozen, store in container of freezer bag.

Step 6: Label your corn.

Preserving Summer’s Bounty {How to Freeze Corn}

5 / 5 (1 review)
Prep Time: 10 minutes | Cook Time: 4-6 minutes
Yield: Varies | Serves: Varies

Ingredients

  • Fresh Corn

Instructions

  1. Choose your corn.
  2. Make sure that the corn you are buying is good corn.
  3. Your corn should be firm and fresh, and when pricked with your fingernail, a bit of juice should come out.
  4. Prepare your corn.
  5. Shuck (that's a proper word, right?) your corn, and remove as much of the silk as you can.
  6. Using a soft food brush (think fingernail brush) can help.
  7. If you have a compost, compost the leaves and silk.
  8. Cut off any corn that is damaged or dry, leaving only healthy firm kernels on the cob.
  9. Blanch your corn.
  10. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.
  11. Place your corn in a large stock pot of boiling water for 4-6 minutes.
  12. Then remove and immediately plunge corn into ice water to stop the cooking process.
  13. Cut your corn.
  14. Using an angel food cake pan and a sharp knife, set your cob in the middle of the cake pan and slice off as much of the kernel as you can, all the way around the cob.
  15. It will come off in "sheets", but once crumbled with your hands, it will be in individual kernels.
  16. Freeze your corn.
  17. There are two ways to do this.
  18. One way is to just throw your corn into a ZipLock baggie or Tupperware container and freeze.
  19. This is great if you know you are going to use the corn in particular sized servings for side dishes or soups.
  20. When you thaw this corn, it will thaw in one large mass.
  21. The other way to freeze it is to lay your corn out onto cookie sheets in a single layer.
  22. This will allow each kernel to freeze independent of the other, and it will be more like frozen corn you find in the store.
  23. Once frozen, store in container of freezer bag.
  24. Label your corn.
Ingredients: Corn
Meal Type: Tips, Summer
Categories: Healthy, Vegetables, Canning & Preserving

Comments & Reviews

  • Only thing I’d like to add to your directions…after you cut corn off cob…go back around scraping down the side…gets all the seeds and milk out of the cob.

    Marilyn in MS

  • I know that its not as “space effective” But can I freeze the corn whole? My kids LOVE corn on the cob and I thought it may be fun to have it even when its not in season.

    • Candra, yes you can, though it’s not going to taste as good as it does when it’s fresh. Frozen corn on the cob reheated tastes kind of like what you get at a restaurant when they offer corn on the cob and it’s out of season…a little rubbery, mushy, eh. BUT if you really want it and your littles don’t seem to mind, here’s a link to that as well: http://www.pickyourown.org/freezingcornonthecob.htm

  • Thank you so much for this post! I had googled another sites freezing of corn..this seems much more simple to me! I do have a couple questions that may seem elementary:) 1. How long should I leave the corn in the cold water? Do you recommend a bowl of ice water? 2. Can you freeze the entire ear of corn? Thank you again!

  • Jane, You are welcome! I left my corn in ice water until it was cool to the touch, just a few minutes total. You can use whatever you want as your container, even your kitchen sink if it’s clean and not full of dishes like mine was! ๐Ÿ™‚ And yes, you can freeze the entire cob…see my response above to Candra’s same question. ๐Ÿ™‚

  • Thank you! I can’t wait to do this! I’e never tried freezing my own corn… such a no brainer and major $$$ saver! Thanks for sharing!!!

  • Thank you so much for this post. I go through so much store-bought frozen corn, so I’ll be picking up a bunch for freezing at the local farmer’s market. ๐Ÿ™‚

  • 1. I cook it all the way…not just blanch. I then (when it is cooled) cut it off like you did and place it in zip bags….I can separate the kernals this way without getting my hands dirty. I freeze mine in sandwich size bags.
    2. If you have Just4U account from Safeway you can download a coupon for $3/$10 in produce, that is 60 ears of corn for $7.60 (ID tax included) which is $0.12 each (they q is good through tomorrow).

  • Instead of using just a regular sharp knife to cut the corn from the cob, I use an electric knife. It is a HUGE, HUGE time saver. Alot of times I see electric knives at the thrift stores for hardly anything. Try it…you’ll thank me later.

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