Freezing Corn on the Cob?

Can I put corn in the husk, from my garden, directly in the freezer?



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September 6, 20110 found this helpful

I believe you have to blanch it in boiling water for 2-3 minutes to stop an enzyme before freezing. Be sure to pat dry.

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September 8, 20110 found this helpful

We froze a whole case of corn on the cob without cleaning it or blanching. Did wonderfully. Even took some right from the freezer and cooked it on the grill.

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Bronze Post Medal for All Time! 170 Posts
September 8, 20110 found this helpful

This is a recipe from the Thrifty Fun recipe archives. We do this every year. It is time consuming but we found this to be the best way to freeze fresh corn off the cob. The corn retains its fresh flavor and it is delicious.


Thank you 'Leanna from Dayton, PA', the person who submitted the recipe. I never took the time to tell her how much we appreciate this recipe.

Delicious Surplus Corn
This recipe is for all of those that have a good supply of corn at this time of year. This is delicious. Cut fresh corn off the cob till you have 24 cups about 5 dozen, depending on the size of corn.

Put in a large roaster with 1 pint of half and half cream and 1 pound of butter. Bake at 325 degrees F for 1 1/2 - 2 hours. Stir often, every 20-30 minutes. Cool and freeze.

To use, put a small amount of water in a pan and drop in the frozen corn. Put a lid on the pan and wait until it is all thawed. Add salt, pepper and sugar at this time, if desired.

Personal notes...
To remove the fresh corn, not cooked, from the cob, place corn on end in a very large bowl.


Place bowl in a clean sink and cut off kernels with a sharp knife.

We use two sticks of butter instead of the one pound of butter.

Prepare, cook, freeze time etc./5 hours total kitchen time
4 dozen large ears/two large foil-lined baking pans
Made 27 cups / 3 cups each / (9) 1-qt. bags.

To use, we place a portion of the frozen corn into the microwave and thaw, then use high power to reheat. We do not add any salt, pepper or sugar.

Also, freeze in portion sizes in a size that fits in a microwaveable dish so thawing and reheating is easier. When freezing, lay freezer bags flat. This takes up less space and makes it faster to thaw.

This year we are going to try removing some of the corn 'juice' this time. I had read to use the back of the knife and scrape the juices from the cob and then add to the corn before roasting for more flavor. It may be worth the extra time and effort. It will be another one of our kitchen experiments.

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September 8, 20110 found this helpful

No, do NOT just stick it in the fridge. You must blanch first and then shock it in ice cold water.

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May 5, 20160 found this helpful


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