How To Freeze Corn

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Okay, so you got your hands on a bunch of fresh picked corn, still in the husks. Now what? Well, other than enjoying them right away, you can either can them, or freeze them. This time around, I chose to freeze what we got the other day when we all went corn picking in a local farmer’s field. It’s much quicker and easier than canning. Although, canning does hold that advantage of storing food without the use of electricity.

Freezing corn isn’t as easy as simply cutting it off the cob and packing it up. There are a few steps you need to take if you want to do it right. Let me walk you through them.

How To Freeze Corn

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First step, round up some helpers. Kids especially LOVE shucking corn! Jada’s thing is finding the worms. It’s like a treasure hunt for her. (Yes, there are worms in there!)

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Even the littlest can help! No, just kidding. Hey, how’d you get that corn, anyways?

how to freeze corn

Set your station up. Throw the corn husks into a container to compost (or feed the pig!), save the corn silk for herbal remedies,

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Pick the worms out. (I told you there were worms. You didn’t believe me, did you?!)

how to freeze corn

Cut the tip off, along with any bad parts.

how to freeze corn

Break off the stem.

how to freeze corn

And line up your nice, clean corn for the next step: Blanching.

how to freeze corn

You’ll need a pot of boiling water, and a pot of ice cold water, with lots of ice cubes. It’s also handy to have a pair of tongs on hand, to get the corn out of the hot water easily.

how to freeze corn

Once your water is boiling, put as many ears of corn as you can fit into the pot and keep it boiling. Start your time, you wanna let it boil for about 4-6 minutes.

how to freeze corn

When the timer goes off, immediately plunge the hot corn cobs into the ice cold water. Let them sit and cool for the same amount of time, 4-6 minutes. You’ll have to keep adding more ice to the pot as you go.

how to freeze corn

Rotate the next batch through, letting the cooled corn drain to the side until it’s all blanched.

how to freeze corn

Next, using a good knife, cut the corn off of the cob, as closely to the cob as possible. It’s best to cut with the smaller end up.

how to freeze corn

Once all of your corn is cut, you’re ready to fill some freezer bags. I always use a straw to vacuum seal the bags whenever I freeze anything in Ziplocs. Label and date, and there you go!

I’ve also been told that you can freeze corn in the husks for easy corn on the cob. How many of you have done this before?


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Kendra
About Kendra 1106 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

22 Comments

  1. I just husk and clean the corn and then cut it off the ear and put in freezer bags. When time to cook add a little water and cook till tender. Add butter salt and pepper. Family Love’s This!!

  2. That looks great! I don’t ever freeze my corn in the husk just because living in a cold climate winter area it would suck to be sitting outside in the middle of winter shucking corn! BRRRRRR! Also what I do that is easier on us is we cut the corn off the cob FIRST and then blanch in a great big pot of water and sugar. Then we throw it into cold water and into freezer bags.

  3. We just put up our annual round of corn yesterday. We use a wood corn cutter, that we have had in the family, and actually just purchased a new one. Think around 9.00, and it is so easy to use andreally speads up the process and it has a creamed corn attachment so you can put up creamed corn. Enjoy

  4. Tips from a Pampered Chef consultant:

    How to Buy Fresh Corn:

    The most important thing to remember when buying fresh corn on the cob is that it starts converting sweet tasting sugars to starches immediately after it is picked. So ideally you want to buy it, cook it and consume it the same day it is picked or as close to then as possible. I have read that sweet corn has an 80:20 sugar-starch ratio when harvested but within 3 days that ratio will shift to 20:80. That’s the difference between really sweet-tender corn and mealy tough corn.

    The more silk, the more kernels of corn.

    You also want the husks to have a good green color – not brown.

    Even though most stores don’t appreciate your doing this, try popping one of the kernels with your thumbnail. If the juice from the kernel is milky, the fresher the corn.

    Look at the bottom of the ear of corn where it has been broken off at the stalk. If it has already turned brown, it most likely is at least 2 days old.

    If you are not going to cook and eat your fresh corn that day, store it in the refrigerator with the husks left on.

    Cooking Don’ts:
    Don’t add salt to the water. It only toughens the corn when it cooks.

    Don’t cool off hot corn by running under cold water. It will make the corn soggy.

    Don’t overcook or the kernels will get hard and the corn will lose some of its sweet flavor.

    Hope that helps!

  5. Thanks for this, I should be getting a lot of corn this year if my garden does good (first time I’ve ever tried growing corn and only my second attempt at a garden) so I’ll definitely need to freeze some!

  6. still need to get my corn done for this year – we use a turkey cooker (big pan from walmart with gas hookup) and cook ours outside in pillowcases to just pull it out and dump in cold water. New thing in this area is electronic silkers. We usually can borrow someones as this is a large mennonite community. Literally cuts your time to minutes when silking 100’s! When I was young my grandparents cooked in the husks and then silking was easier but this beats even that.
    Best wishes in your corner of the world. Love to read about what you are doing.

  7. This is a great posting – and so informational. Corn is like berries – you get it all at once for about three weeks, so you are scrambling like mad to get it frozen, preserved, eaten, whatever. Here’s to the summer bounty! 🙂

  8. great tip Dawn ( about the freezing your ice ) and I wish I could have the memories that you will from you and your sisters doing this together…..my mom hates canning ( she is burnt out from when she was younger ) 🙁 cherish those memories

  9. I also use the angel food cake pan like Stephanie… I found a couple at a thrift store for $0.50 total! Another tip I have though, is to use an electric knife if you can get your hands on one! (I haven’t actually tried it, but have seen it done… oh man, it went fast!)

  10. Aaahhh, fond memories…:) Freezing corn is the one thing that my parents did (and made my brother and I do!) on a regular basis. We always had freezer corn till the next batch came in. It really is great! Someday, when I actually have a deep chest freezer and some corn I’m ready to start my own kids on their own corn freezing memories 🙂

  11. My mom, sisters, and I do this every August. It’s an all-day event! There are usually 6 of us working while the kids run around & play.

    My mom goes to a nearby farmer’s market, and she places an order for 30 dozen ears of corn. We sit in the garage all morning, shucking the corn, talking, and laughing together.

    She has a second kitchen in her basement, so we all go downstairs with the shucked corn, and then we go through your steps in assembly-line style, each with our own job for the day.

    It’s such a fun day together, just enjoying each other’s company.

    One thing we always do is freeze cool whip bowls full of water a few days in advance. The big ice cubes that we make last longer than typical ice cubes.

  12. I would have to say (according to the pictures) that is the cleanest corn-party I have ever seen.

    We ususally do about 700+ ears at a time… everyone gets involved. I have to admit I never heard of the bundt pan idea that someone mentioned. But we usually donn aprons, sit with our pans on our laps and cut the corn off, scaping as we go. There also is someone using a corn crusher.

    Makes for quite a corn mess, the bees love it… as we’re all outside. Everything gets done outside. And, needless to say we’re all abit corny after that. Then there is usually corn pie for supper or lunch, depending on what time we get started.

    Good memories.

  13. Last year we were told about just chopping each end off and just putting it husk and all in freezer bags… This was so easy to do and just last week we pulled out a couple of bags from the freezer that we froze from last year…It was as good as the day we froze it!!! That is the way we are going to do it this year too 🙂

  14. Oh wow, this brings back memories! I usually was the shucker and then cut the corn off the cobs. 🙂

    I need to this this for my family. But, I’ll have to buy a lot of corn. We kind of stuff ourselves with it for the few months that it’s fresh. 😉

  15. If you prefer it on the cob, you can skip the step of cutting off the corn. Just lightly dry the ears after the blanching/cooling process and continue with the putting in the bag part. Then when you’re ready to eat it, put it in a pot of water and bring to a strong boil for about 5-6 minutes. Great post and great pictures, Kendra! Thanks for sharing!

  16. I put up some corn the other week and used the Bundt pan. It worked great. I was able to cut the corn off of 12 ears and fill the pan. My vegetable eating dog was not pleased, but the cleaning lady – ME – was very pleased.

  17. I froze some corn last year and my aunt gave me a great tip.. When she cuts the corn off the cob she uses an angel food cake pan or a bundt pan. The corn fits perfectly on the hole and all the corn falls into the pan. Easy clean up too!

  18. Yup to that. Or use an upside-down bowl on top of a tablecloth/sheetpan. Or maybe it’s just me that can’t manage to do anything cleanly a la Martha Stewart. 😀

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