How to Freeze Sweet Corn
A step-by-step method for blanching, cooling, cutting, and freezing fresh sweet corn to enjoy throughout the year.
Equipment
- Large kettles or stockpots
- Large bowls or basins or a clean cooler for the ice baths
- Cutting board
- Sharp paring knife
- Large mixing bowls
- Sheet pans or cookie sheets
- freezer bags or freezer containers
- Bucket for husks and cut off corn cobs
- Tongs
- Corn desilker optional
Materials
- Fresh sweet corn
- Water
- Ice
Instructions
Husk the Corn
- Remove the husks and all of the silk from the corn. Continue until all of the corn you plan to freeze has been husked and cleaned.
Prepare the Ice Baths
- Prepare two large containers or bowls with cold water and plenty of ice. A clean cooler can also be used when processing a large batch.
Blanch the Corn
- Bring water to a full rolling boil in one or more large kettles or stockpots. Add the corn, filling the kettle nearly full. Bring the water back to a good rolling boil, then remove the corn.
Cool the Corn
- Immediately transfer the hot corn to the first ice-water bath. Once the initial heat has been removed, transfer the corn to a second container of fresh ice water to finish cooling.
- Continue cooling until the corn is completely chilled and there is no remaining heat in the cob.
- Continue in batches, replacing ice water as needed.
- Remove the completely cooled corn and place it on clean tea towels or trays. Continue blanching and cooling the corn in batches until all of the corn has been cooked and completely chilled.
Cut the Kernels from the Cob
- Using a sharp paring knife, cut the kernels from each cob. Cut directly into a large bowl or onto a cutting board and transfer the kernels to a bowl.
Portion and Package
- Label freezer bags or freezer-safe containers with the date and amount of corn. Portion the corn into the amounts you will use later and remove as much air as possible before sealing.
Freeze
- Place the packaged corn in the freezer and freeze until completely solid. For freezer bags, stack them flat on a baking sheet or another flat surface while freezing to create compact, stackable packages.
Notes
Two ice baths are not required, but using a second ice-water bath helps cool large batches of corn more efficiently.Portion the corn according to how much you typically use for meals and recipes.Use high-quality freezer bags to help prevent freezer burn.A corn creamer can be used instead of cutting the kernels from the cob if you prefer a softer, creamier texture.Storage:
Store continuously frozen at 0°F or below. For best quality, use within one year.Freezing Tip:
Freeze bags flat, then stack them once solid to save freezer space.
Store continuously frozen at 0°F or below. For best quality, use within one year.Freezing Tip:
Freeze bags flat, then stack them once solid to save freezer space.
