Learning how to freeze corn (both on the cob and kernels) is an amazing way to save fresh, sweet corn for use all year round! In this guide, we’ve included methods for freezing corn on the cob, uncooked kernels, and cooked kernels, for pretty much any situation.
Why and How to Freeze Corn
- Love sweet, fresh, summer corn, and wish you could have it in the dead of winter? You can! By freezing fresh corn in the summer, you can enjoy it well into those off-season months. Fresh corn can stay frozen up to 12 months, as long as you’re not getting any freezer burn.
- Each of these “how to freeze corn” methods is super easy. In no time at all you can have a decent stockpile of fresh corn to last you a while.
- You can freeze the corn cooked or uncooked. Blanching the corn first does help to preserve some of the flavor and texture of fresh corn. It’s a little more involved than just cutting the corn off the cob and putting it into bags. I think it’s worth it, though!
What You’ll Need to Freeze Corn (on the Cob and Kernels)
Corn – Knowing how to freeze corn doesn’t do you any good if you don’t have corn! Pick up fresh ears of corn from your local grocery store or farmer’s market. Any type of corn will work!
Freezer-safe Sealable Bags – Just your regular old freezer bags will work! Make sure to press as much air out as possible before the bags go in the freezer. You can also use vacuum seal bags if you want. If you don’t have a vacuum sealer, you can vacuum seal them with the water displacement method! Put the corn in a freezer bag and seal it halfway, then lower the bag into a pot of very hot water. You’ll see the bag cling to the corn. Keep lowering the bag until the corn is submerged and all the air is pushed out. Then seal the bag and toss it in the freezer!
Chef’s Tips
- Don’t add salt to the boil water. Salt can make the corn tough, which you definitely don’t want. Just boil the corn in plain water!
- If you’re going to freeze corn on the cob, you can cut them into smaller cobs first if you want. Totally up to you! Nothing about the cook time or process would change with the corn cobs cut in half.
- If you want to pre-portion your frozen corn, you absolutely can! Just portion your desired amounts into smaller sealable bags, like sandwich bags or quart-sized bags. You can store the individual portions together in a gallon-sized bag and take out exactly what you need when you need it!
My Favorite Ways to Use Frozen Corn
So after this post, you’ll know exactly how to freeze corn. What do you do with the frozen corn when you’re ready to use it, though? Well, anything you want! You can thaw it and use it in the same ways you’d use fresh corn. Here are some of my favorite corn recipes that you can use frozen corn in later on!
- Corn Souffle
- Corn Relish
- Mexican Street Corn Salad
- Elote (Mexican Street Corn)
- Roasted Chili Corn Salsa
- Cornbread Salad
- Creamy Corn Soup with Potatoes and Herbs
- Instant Pot Corn on the Cob with Honey Butter
Other “How To” Guides You’ll Be Glad You Read
- How to Cook Turkey Bacon in the Oven
- How To Roast Garlic
- 3 Ways to Freeze Zucchini
- How to Freeze Peaches
- Orange Zest – How to Make It and Ways to Use It
- How To Cut a Pineapple Easily
- All About Lemon Zest + 4 Ways to Zest a Lemon
- How to Dice an Onion… the Easy Way!
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How to Freeze Corn (on the Cob and Kernels)
Equipment
- Sealable freezer bags
- Large pot (if cooking corn)
- Large bowl (for ice bath, if cooking corn)
- Tongs (if cooking corn)
- Baking sheet (if cooking corn)
- Plastic wrap (if cooking corn)
- Cutting board or large bowl (if cutting off kernels)
- Sharp knife (if cutting off kernels)
Ingredients
- fresh ears of corn
- ice and water for ice bath
Instructions
To Freeze Corn on the Cob
- Remove corn husks and silks. Fill large pot approximately half full with water and set over medium heat. Fill large bowl with ice and water to create ice bath and set aside.
- Once water starts to boil, add peeled ears of corn and cook approximately 3 to 4 minutes, turning corn every 1 to 2 minutes.
- Transfer corn from boiling water to ice bath using tongs. Let corn soak in ice bath approximately 4 to 5 minutes.
- Remove corn from ice bath and pat completely dry. Set dried corn on baking sheet, then place baking sheet in freezer for 1 to 2 hours, until corn is frozen.
- Remove baking sheet from freezer and tightly wrap ears of corn in plastic wrap. Place wrapped corn in sealable plastic freezer bag. Seal almost completely and press out any air, then seal completely and return corn to freezer.
To Freeze Uncooked Corn Kernels
- Remove corn husks and silks.
- Hold ear of corn vertically, with bottom end against cutting board or bottom of large bowl, and top end held firmly in non-cutting hand. Using sharp knife, cut raw kernels off corn cob. Start at top end, as close to cob as possible, and slice straight down to cutting board or bowl.
- Break up any large sections of kernels with hands. Transfer loose kernels into sealable freezer bags. Seal bags almost completely then squeeze out as much air as possible. Seal completely and place in freezer.
To Freeze Cooked Corn Kernels
- Remove corn husks and silks. Fill large pot approximately half full with water and set over medium heat. Fill large bowl with ice and water to create ice bath and set aside.
- Once water starts to boil, add peeled ears of corn and cook approximately 3 to 4 minutes, turning corn every 1 to 2 minutes.
- Transfer corn from boiling water to ice bath using tongs. Let corn soak in ice bath approximately 2 to 3 minutes, until cool to touch.
- Hold ear of corn vertically, with bottom end against cutting board or bottom of large bowl, and top end held firmly in non-cutting hand. Using sharp knife, cut cooked kernels off corn cob. Start at top end, as close to cob as possible, and slice straight down to cutting board or bowl.
- Break up any large sections of kernels with hands. Transfer loose kernels into sealable freezer bags. Seal bags almost completely then squeeze out as much air as possible. Seal completely and place in freezer.
Notes
- To save space in the freezer, store the corn flat.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
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