How to Freeze Corn on the Cob: Step-by-Step

Eating sweet corn is one of the pleasures of many people. We can enjoy boiled corn or grilled corn. A dish of sizzling corn spread with melted butter and topped with herbs and spices can appeal to anyone. Some foodies even use sweet corn in great desserts like a delicious cornbread or ice cream with Berry Compote.

When you buy fresh corn from the market, it is correct to say that you must refrigerate it immediately to use it as soon as possible. The longer the corn cobs sit, the more they lose their sweetness. This is because their natural sugars will gradually turn into starch. Through the following article of KITCHENBAR, you will know how to freeze corn on the cob.

Why Should You Freeze Corn on the Cob?

Corn on the cob, also known as sweet corn, is one of the most popular vegetables from May to September. Therefore, you have a lot of opportunities to enjoy it. If you are looking to preserve some sweet corn or simply make your meal prep quicker by taking some steps ahead of time, you should freeze corn on the cob.

You can perform cob freezing in a number of different ways. The way you use it will depend on the purpose for which you use the corn later. Usually you will just want to freeze the kernels themselves and use them in dishes like soups, salads or corn salsa later. Alternatively, we can also freeze the whole cob then cook it and eat it later. The methods are quite different and we will learn about both.

Why should you freeze corn on the cob?
Why should you freeze corn on the cob?

How to Freeze Corn Kernels Cut from the Cob

Through this method, you will have loose corn kernels to use as ingredients for unique dishes later. If you bake or roast the corn before freezing it, it will have a wonderful, rich, smoky flavor. In case you boil, steam or bake in the microwave, you will also get very amazing results.

Whichever way you choose, you need to start with treating the corn cobs that are cold enough. The best way to do this is to stand an ear of corn vertically inside a large bowl with the pointed end facing down. Then you need to use a sharp knife to cut the corn kernels and let them fall into the bowl. You can also turn a smaller bowl upside down inside the larger one to help keep the kernels from spilling all over your kitchen.

After completing the above step, you need to spread the corn kernels on a baking tray in a single layer to freeze. Leave the baking tray uncovered, for one hour. Then you need to transfer the frozen corn kernels into a freezer bag (or freezer container). The advantage of this step is that it helps to separate the corn kernels from each other instead of forming a large lump. Thanks to freezing corn kernels, you will keep them for at least six months and up to a year. If possible, record the expiration date on the freezer bags.

How to freeze corn kernels cut from the cob
How to freeze corn kernels cut from the cob

How to Freeze Whole Ears of Corn

We need to freeze whole ears of corn so that we can cook and serve them later. So we cannot use the method stated above which is applied only when the corn is cooked, then cut from the cob and frozen. The method we are going to follow is applied to corn that will not be cooked before freezing.

In fact, fresh corn on the cob will undergo enzymatic changes. That will affect the taste, color and texture of the corn, even in the freezer. We all don’t want it to happen, do we? Fortunately, we can blanch corn before freezing to block the action of these enzymes.

There is no denying that blanching is a popular food preparation technique. This preparation involves immersing food in boiling water for a relatively short period of time ranging from 30 seconds to several minutes. In fact, it is more often done as a preparation stage than for the purpose of actually cooking the dish. It is also not intended to kill bacteria for food safety purposes, its purpose is simply to help deactivate enzymes for quality reasons.

How to freeze whole ears of corn
How to freeze whole ears of corn

How to Briefly Blanching the Corn

Let’s start with peeling the corn and try to remove as much silk as possible. Meanwhile, don’t forget to boil a large pot of water. Make sure that the pot you use is large enough in diameter to accommodate the ears. You should fill the pot no more than three-quarters full so you can put the corn in it. You also need to prepare a large bowl of ice water to soak the corn after removing the corn from the hot water.

Once the water has boiled, blanch the corn for about 3 to 4 minutes. Once the corn is blanched, immediately transfer the corn to the prepared ice bath for another 4 to 5 minutes. There, let them drain and wipe them with a paper towel.

Now, all you have to do is wrap the ears tightly with plastic wrap, then place them in the freezer bag. Don’t forget to put the date label on the bag. Note that frozen ears of corn will also keep for 6 to 12 months in the freezer.

When you need them, you just take them out of the bag and microwave them for 3 to 4 minutes. Then, remove the cling film and cook in boiling water for about 5 minutes.

Frequently Asked Questions

1. Can I freeze corn on the cob without blanching?

Yes, you absolutely can freeze corn on the cob without blanching. However, I do not recommend doing so. Its purpose is to help deactivate enzymes for quality reasons.

2. How long can I keep frozen corn in the freezer?

You can keep frozen corn in the freezer for 6 to 12 months.

3. Does blanching time really require the water to be boiling?

Yes, the temperature of the water must be raised back to boiling before starting the timer.

4. I freeze my corn without blanching, is that dangerous?

No, it does not affect your health at all. The purpose of blanching is to preserve flavor and sweetness.

5. Can I freeze them in food saver bags?

Yes, you can.


Of course, enjoying corn on the cob freshly picked from the garden is the best. But if you want to save them for a special occasion, freezing them is a great idea. We hoped that you found the useful tips about how to freeze corn on the cob.

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