How to Freeze Corn


How to freeze sweet corn on the cob or kernel.


It's sweet corn season. 

A local family farm has been harvesting their corn this week and selling it by the bushel. Sweet corn is best when cooked and eaten or processed within a few hours of picking, so when we buy corn we don't stop until it's all canned, in the freezer, or on the grill for dinner.

Even though it takes up more room in the freezer we prefer corn on the cob, but I also froze some as kernel corn to use when I make Mexican eggrolls and tortilla soup

Preserving kernel corn takes just one additional step: cutting the kernels off the cob.


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Normally I pressure-can most vegetables instead of freezing them, but I was doing a small amount of kernel corn and didn't want to haul out the pressure canner for just a couple of jars. 

Plus, by freezing it, I can use a small amount and return the rest of the bag to the freezer to use later.

Corn should be blanched to stop the action of enzymes that will destroy the nutrients and change the color, flavor and texture of frozen vegetables. Blanching is a simple treatment in boiling water. 

To blanch corn, bring a large kettle of water up to a rolling boil, add a couple of cleaned ears of corn (husks and silk removed), and boil for 7-11 minutes if you're freezing it on the cob, and for 4-6 minutes if you are removing the kernels from the ears before freezing. 

The length of time you blanch it depends on the size of the ears: allow more time for larger ears.


Whether you prefer kernel corn or corn on the cob, the process of freezing it is the same.


Begin timing when the water returns to a boil after you add the ears of corn. 

This should happen pretty quickly; if it's taking several minutes or more to boil, reduce the number of ears you blanch at a time. I did 3-4 at once.


Whether you prefer kernel corn or corn on the cob, the process of freezing it is the same.


When the timer dings, remove the ears of corn and plunge them into a bowl or sink of ice water. As the ice melts, add more. Leave the corn in the ice water for the same amount of time as you blanched it.

Place the ears on a towel so the excess water will drain off. For corn on the cob, place ears in a zippered freezer bag or use a Foodsaver to vacuum-seal and keep the freshness in longer.


Whether you prefer kernel corn or corn on the cob, the process of freezing it is the same.


To cut the kernels off the cob, place the pointed end of the ear in the center of an angel food cake or Bundt pan, and use a sharp knife to cut downwards and remove the kernels. 

The pan will catch them. Then package in meal-size portions in a zippered freezer bag or Foodsaver bag.


How to process corn for the freezer, whether you prefer kernels or corn on the cob.


When I sealed the first bag of corn on the cob, my Foodsaver sucked up some of the liquid in the kernels. 

To prevent this, I put the bags in the freezer for a couple of hours, then sealed them. It worked perfectly.




Whether you prefer kernel corn or corn on the cob, the process of freezing it is the same.


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