This corn is flash cooked with just a few simple ingredients, then frozen in small batches so you can enjoy it year round. Once you taste this corn, you’ll never go back to canned or store-bought frozen corn again! We love this freezer corn!
This corn recipe is the ultimate comfort food for me. As I’ve mentioned before, my Dad had quite the garden when I was a kiddo. He grew enough corn to last us the entire year. My Mom would designate several days to to preserving it so that we had fresh, flavorful corn throughout the winter. My parents don’t keep an enormous garden anymore, but every summer, I still find myself wanting to “put up” at least some corn while it’s cheap and plentiful. The other day, I found some locally grown sweet corn priced at 8 ears for $1, and I snagged a bunch so that I could save it using this freezer corn recipe.
As a kid, I was expected to help with this process of putting corn away, and I hated it. My Dad would set me up with a bucket and bags upon bags of corn to shuck. I would find worms in some of the ears, which freaked me out. I’d be covered in silky corn threads by the end of the night and I would smell like raw corn for days. It’s so funny to me that I willingly do this now, and even enjoy it!
The most labor intensive part of this freezer corn recipe is shucking the corn (removing the leaves and silky inner threads), and then shaving it from the cob. Enlist your family or friends if you can, or your kiddo, so that they can grumble at you like I did when I was a kid! I use a simple paring knife, and cut the corn kernel off the cob at about 2/3rd of the way down the kernel. A 9×13” pan is the perfect collector for the cut kernels.
Once the kernels are cut off the cob, you will place them in a large stockpot with water, salt and sugar. A quick boil will cook the corn perfectly. Be careful not to cook longer than the instructions, you want the corn to stay super crisp through the freezing and reheating process.
Allow the corn to cool before scooping it into freezer bags. I put about two cups of corn into each freezer bag, which is one serving for my family. Squeeze out all the air before sealing, then place into the freezer.
- 4 quarts of sweet corn, cut into kernals (about 20 large ears)
- 1 quart water
- 3/4 cup sugar
- 4 teaspoons salt
- Cut all of the corn off the ears. I typically use a large baking pan to cut the corn into.
- Put all of the ingredients in a large stock pot.
- Bring to a boil, then reduce to medium heat and cook for an additional 10 minutes. Stir occasionally while cooking.
- Remove from heat. Cool completely. This will take awhile. You can put the pot in an ice bath in the sink to speed the cooling.
- Scoop corn into freezer ziploc bags and freeze.
- When ready to eat, place frozen corn in pan and gently heat.