How to freeze corn on the cob or loose kernels (blanched or raw), including top tips and usage recommendations to enjoy the taste of summer year-round!
When the summer sun finally shows its face in the UK and corn is in season, I quickly get to work boiling, baking, and grilling corn at every opportunity. But, to make the most of the fresh in-season corn, I highly recommend learning how to freeze corn on the cob (and loose kernels) to take advantage of the fresh and best flavor for months to come.
Following a simple three-step method, you can shuck, blanch, and freeze corn on the cob or as loose kernels with minimal fuss. I’ve also included a method for freezing fresh corn on the cob without blanching it first. Either way, you can enjoy this sweet and juicy taste of summer all year long!
What’s in This Post
How to Choose the Best Corn for Freezing
When learning how to freeze fresh corn on the cob, avoid the supermarket and turn to a farmer’s market or stand instead. There are a few things to look out for:
- A bright green husk tightly wrapped around the cob. Avoid an ear of corn with a dry, yellow/brown, and cracked husk.
- The silk tassels (the fluffy fibers sticking out the top) should be golden and sticky. If they’re blackened or dry, the corn is old.
- The cob should feel firm and heavy or its size.
- Feel the kernels through the husk for empty patches and ensure they’re plump.
- Look out for wormholes and other signs of bug infestation.
How to Freeze Corn on the Cob (Whole Cob)
Follow four simple steps to freeze corn on the cob and lock in its freshness and flavor for months!
Step 1: Shuck the Corn
While this is the worst part of dealing with fresh corn, there is a simple “hack” I use to shuck corn in no time.
- Use a sharp knife to cut off ½-inch from the root end of each cob.
- Then, using a firm grip at the top of each cob with your hand or using a tea towel for additional grip (where the tassels are), twist and pull the corn free from the husk. The corn should slide free easily.
If desired, you can optionally cut all the cobs in half.
Step 2: Blanch Corn on the Cob
Meanwhile, bring a large pot of water to a boil, then carefully drop the corn into the boiling water, ensuring it’s fully submerged by the water (I use heat-proof tongs).
Leave the corn to boil for 4 minutes with the lid on. Use a timer for precise timing and start counting as soon as the corn enters the pot. Don’t wait for it to come back to a boil first.
Step 3: Cool and Drain Cobs
As soon as the 4 minutes have passed, use tongs to carefully remove the corn from the pan and transfer them to an ice bath (a large container filled with water and plenty of ice; aka ice water).
This will halt the cooking process, cooling them quickly to avoid further cooking from residual heat.
Leave them until they’re fully cooled (around 10 minutes). Then, use a kitchen towel or paper towels to dry the corn thoroughly.
Step 4: Freezing Corn on the Cob
To freeze the whole corn on the cobs, first spread the cobs on a freezer-safe tray and flash freeze the corn until solid. Then transfer the frozen corn on the cob to a Ziplock freezer bag.
How to Freeze Corn Kernels (Loose)
You can remove the kernels from the cob before or after blanching them, though after will make the process slightly easier. The easiest way to do this is using a Bundt pan.
- Place the corn upright in the hole in the middle of the pan. Then, using a small, sharp knife, slice downwards, shaving the corn from the cob.
If you remove the kernels before blanching, the corn will only need 2 minutes to blanch.
- The corn will automatically drop into the Bundt pan, and the tall sides will keep it inside for a simple, fuss-free, mess-free method. If you don’t have a Bundt pan, I recommend placing an inverted small container within a large bowl.
- Once cooked and cooled, pat the corn dry, spread it in a single layer across a baking sheet, and freeze until solid. Then transfer to a Ziplock bag, squeezing out excess air.
What Is The Best Way to Freeze Corn on the Cob?
This is subjective. Freezing sweet corn whole and raw is the easiest method for those low on time, but the flavor and texture may not be as much to your liking once cooked, and removing the kernels first only requires a little more time and effort.
Whole blanched corn on the cob will have better color and texture with minimal effort, but takes up more freezer space than loose kernels. Blanched frozen corn kernels require the most time and effort (though still minimal) but require much less space.
Storage Instructions
So, how long does frozen corn last once all the above is done?
Blanched corn: You can store frozen corn on the cob (optionally individually wrapped in plastic wrap first) or loose kernels in Ziplock bags with the excess air removed before sealing or a vacuum-sealed bag. Freeze the corn for up to 6 months.
Unblanched corn: Follow the same method to store the unblanched corn and store it for 8-10 months. That’s another great method for how to preserve corn on the cob.
How to Use and Cook Frozen Corn on the Cob
You can cook frozen corn on the cob from frozen by boiling it for just a few minutes (2-3). Of course, it won’t be as crisp, but it’s close enough (in my opinion). Frozen corn kernels can also be added directly into your skillet/dish to heat in the last 2-3 minutes before serving. Alternatively, leave the corn to defrost in the fridge overnight and then cook and use it as needed.
Recipes That Use Frozen Corn
Upon thawing, the texture of the corn won’t be quite the same as fresh, so I particularly like to use frozen corn in recipes where it will be re-cooked within dishes. i.e., creamed corn, corn dip, in corn chowder, added to cornbread and other baked goods, soups and stews, etc., rather than salads and salsa – but it’s up to you!
FAQs
Blanching corn on the cob requires 4 minutes. Meanwhile, loose kernels require just 2 minutes.
Yes, you can freeze raw corn on the cob or loose kernels. Though it can be a little more watery and chewy once cooked. However, it’s simple to do and comes down to preference.
Use the same method to flash freeze the corn and place them in a Ziplock or vacuum-sealed bag, removing all excess air. Then store the corn in the freezer for up to 8-10 months.
If you’re freezing whole corn on the cob, it can add further protection from ice crystals if you individually wrap each cob before placing them in a Ziplock bag. However, I usually don’t, as I try to avoid using excess plastic wrap.
I’ve never tried, though I know it’s possible, and people have shared positive results with me. The husk should help keep the corn protected from freezer burn. However, I recommend using it within 4 months.
Yes, this will lock in some of the smoky grilled flavor with no blanching necessary. However, I recommend only freezing grilled corn for 1-2 months.
Corn on the Cob Recipes
- How to boil corn on the cob
- Perfectly microwaved corn on the cob
- Easy oven-roasted corn
- Instant Pot Corn on the cob
- How to grill corn on the cob
- How To Make Spiced Corn Ribs (Corn ‘Riblets’)
If you try these freezing corn on the cob methods, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
How to Freeze Corn on the Cob to Enjoy All Year
Ingredients
- 4 corn on the cob
Suggested Equipment
Instructions
Step 1: Shuck the Corn
- Use a sharp knife to cut off ½-inch from the root end of each cob.
- Using a firm grip at the top of each cob with your hand or using a tea towel for additional grip (where the tassels are), twist and pull the corn free from the husk. The corn should slide free easily.If you have issues with any of the cobs, microwaving it for a minute or two can help make the husk much easier to remove.If desired, you can optionally cut all the cobs in half.
Step 2: Blanch the Corn on the Cob
- Meanwhile, bring a large pot of water to a boil, then carefully drop the corn into the boiling water, ensuring it’s fully submerged by the water (I use heat-proof tongs).
- Leave the corn to boil for 4 minutes with the lid on. Use a timer for precise timing and start counting as soon as the corn enters the pot. Don’t wait for it to come back to a boil first.
Step 3: Cool and Drain Cobs
- As soon as the 4 minutes have passed, use tongs to carefully remove the corn from the pan and transfer them to an ice bath (a large container filled with water and plenty of ice. Aka ice water).
- Leave them until they're fully cooled (around 10 minutes). Then, use a kitchen towel or paper towels to dry the corn thoroughly.
Step 4: Freezing Corn on the Cob
- To freeze the whole corn on the cobs, first spread the cobs on a freezer-safe tray and flash freeze the corn until solid. Then transfer the frozen corn on the cob to a Ziplock bag.
How to Freeze Corn Kernels (Loose)
- You can remove the kernels from the cob before or after blanching them, though after will make the process slightly easier (If you remove the kernels before blanching, the corn will only need 2 minutes to blanch). The easiest way to do this is using a Bundt pan.
- Place the corn upright in the hole in the middle of the pan. Then, using a small, sharp knife, slice downwards, shaving the corn from the cob.
- The corn will automatically drop into the Bundt pan, and the tall sides will keep it inside for a simple, fuss-free, mess-free method. If you don’t have a Bundt pan, I recommend placing an inverted small container within a large bowl.
- Once cooked and cooled, pat the corn dry, spread it in a single layer across a tray, and flash freeze until solid. Then transfer to a Ziplock bag, squeezing out excess air.
Storage Instructions
- Blanched corn: You can store frozen corn on the cob (optionally individually wrapped in plastic wrap first) or loose kernels in Ziplock bags with the excess air removed before sealing or a vacuum-sealed bag. Freeze the corn for up to 6 months.Unblanched corn: Follow the same method to store the unblanched corn and store it for 8-10 months.
Notes
- Use fresh corn: The fresher the corn, the sweeter and juicier it will be. Use organic where possible, too, for the most flavor.
- Don’t salt the water: This can pull moisture from the corn and cause it to toughen. You could add a pinch of sugar, though, to enhance the sweetness of the corn.
- Work in batches: I recommend blanching up to 4 cobs simultaneously. Otherwise, the blanching time may vary.
- Ensure the corn is dry: If you try to freeze corn that’s still wet, this will encourage ice crystals to form over the corn.
- Don’t discard the cobs: You can use them to make vegetable stock, corn chowder, or corn cob jelly.
- Label the bags: Use a permanent marker to label the freezer bags with a use-by date, and avoid waste.
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