How to Freeze Sweet Corn
Look no further to learn how to freeze sweet corn! This corn is flash cooked with just a few simple ingredients, then frozen in small batches so you can enjoy a taste of summer year-round.
This freezer sweet corn recipe is the ultimate comfort food for me! My dad had quite the garden when I was a kiddo. It sat on about a half-acre of land across from our house! And he grew enough sweet corn to last us the entire year. My Mom would designate several days to preserving this freezer sweet corn so that we had fresh, flavorful corn throughout the entire winter.
Now that I’m an adult with my own family, I understand just how much of a labor of love this was! But my son absolutely loves this corn, so I’ve continued the tradition for my own family.
“Made this today exactly as the recipe and it is delicious!”– Kellie
This freezer corn recipe does a different cooking process than most. I cut the raw corn kernels off the cob first and then flash cook them with salt and a bit of sugar. Doing it this way means that there’s no need to blanch the fresh sweetcorn in ice water or experience the pain of fishing whole cobs of corn out of the boiling water.
And, overall, it makes the process faster because you don’t have to wait for the cobs to cool down before cutting off the kernels.
“I made this a 2 weeks ago. We had a serving yesterday and it was amazing! The corn tasted very fresh and crisp! I am actually picking up some corn this weekend and preparing another batch for the freezer!” – Jennifer
As a kid, I was expected to help shuck the corn cobs! I do recommend recruiting some help in shucking the corn husks, as well as shaving the kernels from the cob.
There is a lot of work to prep fresh sweet corn for the freezer, and you deserve help! It’s the perfect job for kids or grandkids. Just set them up outside with two buckets: one for the shucked corn cobs, and one of the discarded husks and corn silk.
If you’re into home food preservation, I think you’ll also love my Strawberry Freezer Jam!
Once the corn is shucked, you’ll need to shave the corn kernels off the cob. You’ll want to cut about 2/3rd of the way down each kernel.
I do this directly into a 9×13” pan or large bowl to get the kernels collected. Or you can place the corn cob in the center hole of a bundt pan and use the cavities to collect 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, and keep that nice, crisp texture that we all love!
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.
Make sure to squeeze out all the air before sealing, then place into the freezer. Make sure to squeeze out all the air before sealing, then place into the freezer. This is also an excellent use for a vacuum seal machine, if you have one.
Serving Suggestions
Having this wonderful corn in the freezer allows you to enjoy sweet corn season year-round! Enjoy it as a side dish by just heating it up in a saucepan for 15-20 minutes on low heat.
Or you can use it in recipes! I love it in spoonbread, on salads, in cheesy calabacitas, or cream cheese corn casserole!
Freezer Sweet Corn
Ingredients
- 20 ears sweet corn, roughly 4 quarts of fresh corn kernels
- 1 quart water
- 1/2 cup sugar
- 1.5 tablespoons salt
Instructions
- Prepare the corn by cutting all of the kernels off the ears using a sharp knife. I typically use a large baking pan to cut the corn into, but a large cutting board will work too. Discard the leftover core.
- Add the water, sugar, salt and cut corn to a large stock pot.
- Bring to a boil, then reduce to medium heat. Cook for an additional 10 minutes, stirring occasionally.
- Remove from heat and cool completely. This will take 1+ hours. You can put the pot in an ice bath in the sink to speed the cooling process.
- Scoop corn into freezer safe Ziploc bags, gently press out as much air as you can, and seal the bags. No need to drain the corn, I like to keep the liquid with it. Freeze.
- When ready to eat, place frozen corn in a saucepan and gently heat on low heat, covered, until warm. At this point, you can add a pat of butter to melt as the corn heats through, but it has plenty of flavor without it!
Video
This was so good!
I love this Freezer Sweet Corn. So easy to make but so flavorful!
This is the best way to preserve delish summer corn!
Thanks Sarah, glad you enjoyed it!
I love that I can have fresh sweet corn whenever I want with this trick!
Used a ton of my extra farmers market corn to make this freezer version – Worked great!!
Pingback: Freezer Corn Recipe - Freezer Sweet Corn Recipe | Taste Of Home
I found years back you can freeze your corn with the shucks still on it, take the amount of corn out of the freezer you need, let it thaw, shuck it and the silks come right off, so much cleaner than shucking and silking it fresh. I barely nip the ends where the silks come out, put it in freezer bags, my son always just put his in a plastic bag and dropped it in the freezer. You can cut it off the cob for cream style or leave it on the cob. It’s so fresh, just like fresh out of the field, will stay fresh for a couple years. I’ve had some strange looks when I told folks how I do my corn, but it’s so much more simple this way, to me. I do put the corn in the sink in water to thaw, very little silks to have to pick off. If you doubt me freeze a few and try it out, but it really does work.
super delicious did it last year,just bought 2 dozen which we are doing now.
Pingback: Cinnamon Crumble Flop Coffee Cake | Blackberry Babe
This is such a great idea! I love that you can have fresh corn year around!
Thanks Michelle!
I cut the corn off the cobs AFTER they are cooked. And I also drag the dull edge of the knife back over the cob to force out all the sweet “milk” and other bits of corn. It tastes like Heaven in December. :o)
Yes! We had a lengthy discussion about this within my extended family. We all do it different, but the result is still delicious. 🙂 Getting the “milk” out is essential!
I never cook my corn before freezing. I freeze it raw and cook it when I am ready to use it for a meal.
I’ve never tried that! Good to know it’s successful!
Why it is cooling down, do you leave it sitting in the water? Also, when packaging it, do you want any water at all is the bags? Sorry, I’ve never done anything like this before. Thanks in advance!
Yes! You’ll freeze it with the water that it cooks in. To help it cool down faster (it can take a bit), you can fill your sink with cold water and ice, and set the hot pot of corn in there. That helps speed the process!
Pingback: Freezer Corn – Edible Crafts
There’s nothing better than fresh corn and to have a stash of it year round? Perfection!
Exactly! Thanks Melanie!
I am sure you did a great job of freezing it Michelle. It will really taste good this winter.
We just love summer corn. Thanks for the tips!
You’re welcome Stephanie!
This is such a fantastic food DIY. I love posts like this! Thanks for sharing this with us!
Thank you Justine!!! This is really my first “DIY” type post, glad you like it!
This is a really great idea. I wonder why I never thought of it before. Oh, wait. We never have any leftover corn because we all inhale it here !! 🙂
I know! I only bought enough to do a batch of freezer corn, and both my husband and son looked at me like I was crazy! We love corn on the cob!
I’ve never even thought of preserving corn myself, but that’s such a great idea. Summer corn is so much better! This looks great!
Thanks Stacey! It is delish!