How to Freeze Sweet Corn
Today I'm breaking down how to freeze sweet corn because the best corn in the world is fresh summer corn. While there is nothing that can quite compare to eating corn on the cob in season, corn that you freeze for yourself comes pretty close.
Equipment
- stock pot
- zipper top freezer bags or vacuum sealer with bags
Ingredients
- 24 ears sweet corn
Instructions
To Prepare Corn for Freezing
- Bring a large pot of water to a full, rolling boil.
- Remove and discard all husks and silk from your ears of fresh sweet corn.
- Prepare a large ice water bath. You can either fill a sink or a large container with water and ice.
- Add about 6 ears of shucked corn to the boiling water. Immediately start your timer. After 5 minutes, use tongs to transfer the ears of corn to the ice water bath. Repeat this process until you've blanched and ice water bathed all of your ears of corn.
- Let the corn rest in the ice water bath for at least 15 minutes.
- Transfer the corn to a colander to drip dry. Pat gently with a clean, dry towel.
To Freeze Corn on the Cob (either whole or in quarters)
- After patting the corn dry, you can either wrap them whole or in quarters. I like to vacuum seal 3 ears together or the equivalent of 3 or 4 ears' worth of quarters. If you do not have a vacuum sealer, simply wrap each ear or piece individually in plastic wrap, then slide those into a resealable, zipper topped freezer bag.
- Store in the freezer for up to 6 months for best results. They will still be edible after that point, but will lose some of their freshness.
To Freeze Corn Cut Off of the Cob
- Lay an ear of corn on its side on a cutting board. Use a sharp knife to cut away slabs of corn kernels. Use just the tip of the knife to draw it along the side of the corn, only counting on taking about 2/3 of the kernels away from the cob to avoid the tough parts. See notes for what to do with the cobs!
- Portion the corn into zipper topped freezer bags or vacuum sealer bags then seal them. I do some bags with 2 cups and some with 4 cups, and date/label them so I know which is which.
- Store in the freezer for up to 6 months for best results. They will still be edible after that point, but will lose some of their freshness.
Notes
Whatever you do, don't throw away those corn cobs! Get ready to make the world's easiest value-added food preservation product: corn stock. You can either freeze it or can it, if you have a pressure canner!
Nutrition
Calories: 77kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 14mgPotassium: 243mgFiber: 2gSugar: 6gVitamin A: 168IUVitamin C: 6mgCalcium: 2mgIron: 0.5mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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