Whether you dealing with a bumper crop from your garden or there was a great deal at the super market, freezing your extra corn will ensure you have some to add to meals later when you need them. This is a guide about freezing corn.
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Remove corn from the cob and blanch them. Cool and store in airtight container and freeze.
By Dorothy from SA
To get 20 cups corn: Insert ears into boiling water. Boil 6 minutes. Take out and put in ice water. Cut kernels off ear. Then measure for above recipe. Keep in ice water 3 minutes. 4 cups cut off corn fits into 1 qt. bag. Each 8 inch ear equals 3/4 cup.
Freeze: To cook put frozen corn in 1/2 cup water and butter. Cook 5-10 minutes.
By Robin from Washington, IA
This may be a little early in the season, but as I used the last of my corn from the freezer for dinner tonight, it reminded me to share this with everyone. Over the years, I have tried many times to freeze corn on the cob. Most instructions say to blanch and cool. But we didn't like the "off" flavor that method imparted. I think I have found the perfect, and also the most simple, way. And the end result is corn on the cob from the freezer that is as good as from the garden!
Just take your ears of corn as you pick them or as you bring them from the market. Do not remove the husks or the silks. Don't even strip them down. Just cut the sharp end off the bottom of the ear just below the cob. Wrap each ear separately in plastic handi-wrap and pop them into the freezer. They do not have to be bagged. I have a wire basket to keep them together.
When you are ready to use them, remove the plastic wrap, leave the husks intact, and lay them, a couple at a time, in the microwave. We are a family of two, so I do two ears in the microwave at high power for 10-12 minutes. Carefully, using potholders, pull the husks off and brush the silk away. Dress them up with a little butter and salt. YUM! Tastes like fresh from the garden!
By Harlean from Arkansas from Hot Springs, AR
It's going to be time to be freezing corn in our area before we know it! There is nothing better than Iowa sweet corn, especially in the cold winter time. It's a great reminder of summer!
Bring to a boil. Cool to freeze.
By Robin from Washington, Iowa
By Ellen Brown
I just got finished cutting some corn off the cob and thought I'd share my thoughts on that. I have gotten to the point where, when it is on sale, I buy a few more ears of corn than we can eat at one time and cut it off the cob to freeze for later. I do this several times a summer.
After it is boiled, when it has cooled, I get a sharp knife and a paper or foam plate that I can use to pour or scoop the corn into a zip freezer bag. Quart bags are the best size for our family. I have found that cutting the corn from the point down is a better way than the other end up. When the corn is off the cob, I take the knife and scrape the cob to the plate so I can get all the good off the cob. If adding salt, pepper, or butter, wait till ready to eat.
Next there are several things you can do. You can squeeze out the air and freeze or save for another meal. Or you can add some of the water that the corn was boiled in to avoid freezer burn, then squeeze out the air. You could also put the cobs back into the corn water and boil for more flavor, then use the corn water to water pack the corn for the freezer. That more flavorful corn water can also be used in soups or stews and can be frozen separately for added flavor to other dishes.
The water packing and squeezing the air out will help keep the corn good for a very long time. I've found corn in the back of the freezer that had been there more than a year and it was in great shape. It didn't have any holes in the bag and tasted great. When ready to eat the corn, you can pour off the water packed broth, heat it with corn, or dump the whole bag into a pot of home made soup. Tastes great in the winter. .
By Squeeky from Western PA
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Here are questions related to Freezing Corn.
Do I need to do anything to the corn; cover in double foil and freeze?
What is the shelf life for fresh frozen corn on the cob?
No more than a year unless your freezer temperature is zero degrees or below.
We grew, shucked, cleaned, and blanched our corn on the cob, then wrapped it in foil, placed in plastic bags, and froze. Now that we are ready to eat the frozen corn on the cob. Which is the best way to heat or reheat the corn cobs?
By Jan F.
How do you blanch corn on the cob and then cut it of the cob to freeze it? How long do I boil it and how long do I submerge it in an ice water bath?
By Cindy in Texas08/23/2011
Husk and silk the ears. Corn must be scalded, on the cob, otherwise there is too much loss of corn milk. Sort ears according to size. Scald only a few at a time. Blanch in boiling water for 4 1/2 minutes. Ice bath until cool enough to handle easy to stop the cooking. Either freeze whole or cut off cob, then freeze. I have done it this way for years. Over a long period of time the one cut off the cob keeps better. These direction are from my freezer book.
What is the best way to freeze corn on the cob?
This may sound a little strange and a bit dangerous, but my Dad swears by this method. Shuck corn and brush silk away. Using an electric drill with a very long, fairly large diameter drill bit, while holding each ear of corn, drill a hole through the center of the cob the length of the ear of corn. (This should also get you some help from the man in your life - the opportunity to use power tools while helping you to fill the freezer is very attractive!)
Blanche the corn in boiling water, immediately cool in ice water, then freeze in ziploc bags. To cook - drop frozen corn in boiling water to thaw and complete the cooking process. Dad's theory is that the hole through the cob draws moisture and keeps the corn from becoming mushy. Not sure if his theory is scientifically correct, but his frozen corn on the cob is great!
With all the gardens here, I get lots of summer corn. What is the best way to freeze it, with the husk on or off? Must I blanch it first or just husk, seal, and store? Thanks for all replies!
When we had a garden, I froze corn on the cob and off the cob. I preferred it off the cob as sometimes one could taste the cob if frozen on the cob, and it took up much more room in the freezer. When I froze it on the cob I always shucked it, cleaned off the silks, blanched it, cooled it and put them in zip lock bags.
When I froze it off the cob, I shucked it, cleaned off the silks, blanched it, and as soon as it was cool enough to handle, cut it off the cob. I filled a zip lock bag half full, flattened it out and put into freezer. By flattening out the bags, they freeze faster, take up less room, and defrost quicker.
Today I cooked some corn on the cob on the stove. I had a lot of leftover cobs. Is it safe to freeze them and then heat then up again in a week or so?
By Mel S.
I wouldn't freeze it, I would refrigerate it. When you reheat it from freezing (if it's been cooked all the way), it will be mushy. :(
What is the best and easiest way to freeze corn-on-the-cob?
By Linda K.
Don't know if it is bad, but I just shuck them. I put in freezer bags and freeze. They seem to be fine when I use them later.
Can I put corn in the husk, from my garden, directly in the freezer?
No, do NOT just stick it in the fridge. You must blanch first and then shock it in ice cold water.
Approximately what is the yield from 100 ears of sweet corn after being cut from the cob?
According to what I have heard, it takes about three ears of corn to make one cup.
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|I would like to know how to freeze green beans and fresh corn. |
|RE: Freezing Corn||07/12/2004|
|What is the best method for freezing corn on-the-cob? |
Husk, remove silks, and trim ends of corn. Use a large kettle for blanching. Blanch small ears (1 1/4-inch diameter) 7 minutes; medium ears (1 1/4- to 1 1/2-inch), 9 minutes; large ears (over 1 1/2-inch diameter), 11 minutes. Chill in ice water until cool. Corn that is not thoroughly cooled may become mushy. Cooling corn-on-the-cob will take longer than the blanching time. Pack tightly in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.
To blanch vegetables in boiling water, start counting blanching time as soon as the vegetable is placed in boiling water. Blanch no more than 1 pound of vegetables per gallon of boiling water at a time. Immerse wire basket or mesh bag with vegetables in boiling water. Cover and blanch for required time. Cool immediately in ice water. Drain thoroughly. l
|By Anne H.|
|RE: Freezing Corn||07/12/2004|
|Freezing fresh corn. My father-in-law taught me a quick, easy way to freeze corn with wonderful results. Partly pull husk down just enough to cut the ends off and pull husk back up on ear. Fold the husk back over the end of the ear of corn and put a rubber band around it to hold the husk down on the ear. Place corn in the freezer in paper sacks, husk and all until you are ready to eat. You can run hot water over them to peel husk and de-silk them or you can take them and put them in the microwave. Three minutes on high setting per ear of corn and the silks slide right out. This is a wonderful method for people who only want to cook one at a time.|
|RE: Freezing Corn||07/14/2004|
|An easy way to take the corn kernels off of the cob is to take a bundt or spring form pan and stand the cob upright in the hole. Then use your electric knife down all sides of the cob and the kernels fall right into the pan. This is great for when I am doing several dozen ears at a time. I just dip my 1 cup measuring cup into the pan and scoop it into my freezing container. I blanche my corn by putting the ears into a rolling boil for a few minutes. Then I remove them to a ice water bath for quick cooling.|
|RE: Freezing Corn||10/15/2004|
|I enjoy my homemade creamed corn much better than the creamed corn available in the stores. Plus you know what is in it. I take raw corn cobs, cut off the kernels (not too deep) and then scrape down the cob to get all the rest of the corn off the cob. Get your roaster out and turn on the oven to 350F. Mix 8 cups raw corn, 3/4 cup water, 1/4 cup sugar, 1/2 cup butter (if you use margarine the corn doesn't stay "good" as long in the freezer, it's flavor diminishes over time, I know, I've tried both ways), and 1/2 tsp salt. Bake in the oven for one hour. Give it a stir once inbetween. Cool and freeze in small amounts just right for your family. Wonderful and easy way of doing corn!|
|RE: Freezing Corn||07/18/2005|
|I just finished freezing my corn using the 20 cup method listed previously. It worked wonderfully and to my surprise did not scorch. I used 2 cups half and half and a lb of butter then seasoned with salt. To cool i placed in smaller containers emersed in ice which helped cool the corn quicker. I then placed in a half gallon pictcher by cupfuls and then poured in the freezer bags which created less mess. Thanks for your help on this as this was my first attempt.|
|RE: Freezing Corn||07/24/2005|
|I do mine like Anne posted. The blanching kills bacteria and such, even in low temps bacteria can still live and multiply. Most home freezers do not get cold enough to properly kill bacteria and germs. So blanching is a must. And this is also called 'setting' your fruit or vegetable. It helps to save the nutrients and flavor. |
But if you want cream style corn, follow the rules for blanching the corn, let cool in cold ice water, then get you a creamer just for this. You can get them at any hardware/feed store that sells canning supplies ,and they are aroung $3-5. Run the cob over this til you get all the kernels off and the juices. And as soon as you get thru it can go straight into the freezer , since the corn has already been cooked. This is alot easier and less time consuming then the older methods. I have been farming and canning for many many years and this is the way to go!
But a big hint is the type of corn you are putting up too will make all the difference in the world as taste is concerned.
I know that corn on the cob can be frozen, but I don't know if any special prep is needed to do this. Could someone please tell me what I need to do to freeze it on the cob? My dd's grandmother gives us some of their extra. Thank you in advance.
Janice from IL
By Linda in MO
By Mary Ann
Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.
Water blanch small ears (1-1/4 inches or less in diameter) 7 minutes, medium ears (1-1/4 to 1-1/2 inches in diameter) 9 minutes, and large ears (more than 1-1/2 inches in diameter) 11 minutes. Cool promptly and completely to prevent a "cobby" taste. Drain, package, seal and freeze.
Whole kernel corn
Water blanch 4 minutes on the cob. Cool promptly, drain and cut from cob. Cut kernels from cob about two-thirds the depth of the kernels. Package, seal and freeze.
Cream style corn
Water blanch 4 minutes on the cob. Cool promptly and drain. Cut off kernel tips and scrape cobs with the back of a knife approximately half the depth of the kernel to remove the juice and the heart of the kernel. Package, seal and freeze.
Another way to prepare cream style corn for freezing is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler and heat with constant stirring for about 10 minutes or until it thickens; cool by placing the pan in ice water. Package, seal and freeze. (08/08/2006)
Is it OK to freeze corn on the cob without blanching the cobs?
Fresh corn on the cob, we usually cut some off both ends and put in microwave for 2 minutes for each, then easily shuck it.
Is it possible to freeze sweet corn on the cob? If so, how is it done? If not, please tell me how to freeze it off the cob. Thank you.