Freezing Corn on the Cob

First, you’ll need to husk corn and remove silk. Then blanch the ears of corn.

Get your corn huskers to work! Make sure they (or you) do their best to get all the hair off.

While the corn is being husked, start boiling water. Either in a large stockpot blanch your corn 3-5 cobs at a time, depending on the size of the corn and the size of your pot.

Plunge the cobs in boiling water for 3 -4 minutes depending on the size of the cob. Larger cobs will be blanched for a longer time.

Start counting your time as soon as the cobs enter the water. Do not wait for the water to come to a boil again. Remove cobs with tongs. Place immediately into a sink or pot of ice water to cool and stop the cooking process.

Allow the corn to sit in the water for at least 2 minutes. Keep this water cold. Add ice if necessary. Remove the cobs from the cold water and allow to drain on a beach towel.

If you are freezing it off the cob….cut the kernels from the cob.

Set the cob on end and run your knife down the sides cutting off the kernels.  Try not to cut into the cob. I aim for getting off about 3/4 of the kernel.  There are many tools that you can look up and try, but I find a knife works best for me.  It’s easier and I can control it better.

I use a large cookie sheet to catch the kernels; or use a Bundt pan put the cob in the hole and slice down.

Be warned… it is messy.  The kernels will spit juicy goodness all over.

Place the corn into freezer containers. I prefer freezer bags. Remove as much air as possible, seal, label and freeze.

Tip:  I have tried to freeze on the cob, but I find that when you blanch the cobs they hold water and the corn becomes very full of water and soggy and it dilutes the taste.  I tried not blanching and freezing and still the corn seems to become soft I like my corn crisp.   I like to take it off the cob and put into freezer bags or if you have a bag sealer then that works great too.  I also use my corn in recipes, chowders, stews, soups so I like them ready to grab and use.


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