How to Freeze Corn on the Cob

You have two options when deciding how to freeze corn on the cob: you can freeze your corn right on the cob or you can freeze only the kernels. The choice depends on how you plan to use it later. Both options work well and follow a similar method when preparing the corn for the freezer.

The most important thing is to use the freshest corn possible! When you bring the corn into your kitchen from the farmers market, grocery store, or your own garden, decide right then if it's going to be eaten fresh (we love it on the grill!) or go straight to the freezer. The older the corn is, the more it loses its optimal flavor and texture, and that's what you'll taste later if you freeze it past its peak.

Can I Freeze Uncooked Corn or Do I Need to Blanch It?

From a safety perspective, you don’t have to blanch corn that you plan to cook later before freezing it. From a quality perspective, though, it’s highly recommended. This is because the process of blanching destroys enzymes that can change the flavor, texture, and even the color of vegetables, including corn, during their time in the freezer.

Corn that has not been blanched before freezing can become chewy (and sometimes downright mushy) once it’s thawed. This may be okay if you plan to puree it in something like a cream-based soup. It’s better to have options for how you can use your frozen corn, though. That’s why blanching to help preserve the flavor and texture is an important step when freezing your corn.

Can I Freeze Whole Cobs of Corn?

You can freeze corn that’s still on the cob but give some thought to what you plan to do with it when you get it out of the freezer.

The only reason to freeze it on the cob is if you will eat it on the cob later. Otherwise, it’s worth it to put in the effort and remove it from the cob now, freezing only the kernels. This makes it much easier to add the corn straight from the bag to soups, chowders, and sautés or steam it to eat alone, just like you would frozen corn from the supermarket. You’ll have already invested time in removing it from the cob and the extra work won’t delay you from getting dinner on the table.

Should I Wrap Corn in Plastic Wrap Before Freezing?

You can, but you don’t have to. I try to avoid using excess plastic wrap so I freeze corn on the cob in a bag without the extra wrapping. If you are using high-quality freezer bags they should be well equipped at preserving your corn. If you prefer to wrap the cobs before putting them in a bag do so after you chill the corn in the freezer.

How Long Can I Keep Corn in the Freezer?

While commercial corn from the supermarket can last in the freezer up to 12 months, corn frozen in your own kitchen is better to consume within 6 months. Commercial corn undergoes industrial processes to freeze it that we can’t imitate at home. The benefit of freezing your own fresh corn is that you are likely starting with a much fresher, higher quality product.

If this is your first time freezing corn, be sure to check it along the way. Freezer burn occurs due to moisture loss in a frozen food, and while the steps here will help you reduce the chance of corn developing it, it can be helpful to use up your corn over the 6-month time frame. This helps you become familiar with how it tastes as it freezes for longer periods of time.

Does Frozen Corn Need to Be Thawed Before Using?

Frozen corn, whether on the cob or kernels, does not need to be thawed before cooking, unless a recipe specifically instructs you to do that. You can add it straight to the recipe you are preparing or to the boiling water or sauté pan if you are enjoying it alone as a side dish. This makes it easy to add into a vegetable soup, corn chowder, or a burrito filling.

Recipes That Use Frozen Corn

• Texas Stacked Enchiladas with Corn and Black Beans
• Creamed Corn
• Mexican Street Corn Nachos
• Corn Chowder
• Spicy Corn Fritters

How to Freeze Corn on the Cob

1. Prepare the corn. Shuck all the corn and remove any straggling silks. Trim both ends of the corn by cutting off a 1/2-to-1-inch with a sharp knife.
2. Blanch the corn. Fill a large stock pot 3/4 full with water. The National Center for Home Food Preservation recommends 1 gallon of water per 1 pound of vegetables for blanching. Bring it to a boil over high heat. While it comes to a boil, fill a large bowl with ice and water. Add the corn on the cob to the boiling water. Once the water comes back up to a boil, cook the corn for 7 minutes. Immediately remove it from the boiling water with tongs, and place it in the ice water for 5 minutes. Dry each cob with a clean dish towel.
3. Chill the corn. Place the corn on a baking sheet or in a shallow, freezer-safe casserole dish and place it in the freezer for 1 hour. The ice bath may not have chilled the corn all the way through to the cob so this step ensures it is well chilled before you store it in the freezer bags. It’s a step that helps prevent freezer burn.
4. Freeze the corn: Place 4 ears of dry corn in each gallon-size freezer bag. Squeeze out any excess air as you secure the seal. Label and date each bag, then place them in the freezer for up to 6 months.

How to Freeze Corn Kernels

1. Prepare the corn. Shuck all the corn and remove any straggling silks. Trim both ends of the corn by cutting off a 1/2-to-1-inch with a sharp knife.
2. Blanch the corn. Fill a large stock pot 3/4 full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl with ice and water. Once the water is boiling, add the corn on the cob to the boiling water. When the water returns to a boil, cook the corn for 4 minutes, then immediately remove it from the boiling water with tongs and place it in the ice water for 4 minutes. Dry each cob thoroughly.
3. Remove the kernels. Cut the kernels off the cob with a sharp knife. Do this over a large sheet pan or in a large casserole dish to help catch all the kernels. Read more about this easy tip for getting corn off the cob.
4. Freeze the corn. Transfer the corn kernels to quart size freezer bags filling them only about 3/4 of the way full so that your bags will flatten and stack easily in the freezer. Squeeze out all the air as you secure the seal. Label and date each bag, then place them in the freezer for up to 6 months.