How to Freeze Sweet Corn 3 Different Ways (Cobs and Kernels)
Learn how to freeze fresh sweet corn using 3 different options, the whole corn cob, raw kernels, or blanched kernels, for the best-tasting frozen sweet corn. This is the perfect preservation method whether you need to preserve a few ears of sweet corn or dozens at a time.
Equipment
- 1 stock pot
- 1 Cutting Board
- 1 sharp knife
- 1 tongs
- freezer bags, plastic container or vacuum sealer bags
- 1 marker
Materials
- sweet corn on the cob 1 large ear yields roughly 1 cup of corn
- ice (optional, depending on which method you choose)
Instructions
Freezing Whole Sweet Corn Cobs
- Place a large pot of water on the stove over medium-high heat and bring to a boil.
- Prepare an ice bath by filling a large bowl with plenty of ice and cold water.
- Remove the husks and silk from the corn cobs and discard. Break the cobs in half if you prefer smaller portion sizes.
- Add a few cobs to the hot water at a time. Let the water return to a boil and cook until the color of the kernels becomes brighter, going from a pale yellow to a darker yellow, 3 to 4 minutes.
- Use tongs to remove the cobs from the water and put them into the ice water immediately to stop the cooking process.
- Once the cobs are cool, remove them from the cold water and place them onto paper towels or a kitchen towel to dry. Put dry whole corn cobs into freezer bags in a single layer, removing as much air as possible to prevent freezer burn.
- Label the container with the date and place it in the freezer.
Freezing Raw Sweet Corn Kernels
- Remove the husks and silk from the corn cobs and discard.
- Rest the wider end of the ear of corn on its end on a cutting board and cut down with a sharp knife to remove the kernels.
- Collect the kernels and place them into an airtight container, removing as much air as possible. Then, label the container with the date and place it in the freezer.
Freezing Blanched Sweet Corn Kernels
- Place a large pot of water on the stove over medium-high heat and bring to a boil.
- Prepare an ice bath by filling a large bowl with plenty of ice and cold water.
- Remove the husks and silk from the corn cobs and discard. Place a few cobs into the boiling water at a time. Let the water return to a boil and cook until the color of the kernels becomes brighter, going from a pale yellow to a darker yellow, 3 to 4 minutes.
- Use tongs to remove the cobs from the water and put them into the ice water immediately to stop the cooking process.
- Once the cobs are cool enough to handle, rest the wider end of the ear of corn on its end on a cutting board and cut down with a sharp knife to remove the kernels.
- Place the blanched corn kernels into an airtight container, label it with the date, and place it in the freezer.
