Freezing Corn on the Cob
Freezing corn on the cob is the easiest way to preserve the delicious taste of summer. Learn how to freeze corn on the cob for fast healthy side dishes that you can enjoy all year long.
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Fresh corn is peak summer deliciousness. Perfect on the grill, topped with creamy butter and salt, corn on the cob is a beloved summer tradition.
But it’s also possible to enjoy it all year long when you have a freezer stash full of frozen corn on the cob. Let me show you how easy it is to preserve this tasty treat!
Can I Freeze Corn on the Cob?
Yes, you sure can! I’ve laid out two simple methods in the recipe card below – husking/blanching/ice bath/freezing.
The other method is simply placing the ears of corn, still in the husk into a paper bag. Wrap the bag tightly, tape it shut, and stick it in the freezer. I KNOW! So easy. And no, it doesn’t get freezer burnt in the paper.
Should Frozen Corn on the Cob be Thawed Before Cooking?
No, there is no need to defrost the corn before cooking. Which makes your meal prep and weeknight dinner game even easier. Get excited!
How Do You Cook Frozen Corn on the Cob?
Fill a large saucepan with 2 inches of water and add a metal steamer rack. Lay the ears of corn in the steamer, put a lid on it, and cook over medium heat for 5 minutes.
HOW LONG CAN YOU KEEP Corn IN THE FREEZER?
If the ears are stored in freezer-safe packaging, they’ll be good for 9-12 months. We love these reusable silicone bags for storing all our frozen produce.
Pro Tips/Recipe Notes
- If you don’t fully cool the ears of corn in the ice bath before freezing, your frozen corn on the cob may have an earthy/”cobby” taste when you eat it.
- Have more corn than freezer space? Try your hand at canning corn, for a shelf-stable preservation method.
- Prep the ears as you prefer to serve them. If your family prefers entire ears, then freeze them like that. Cut in half BEFORE freezing for smaller portions.
More How to Recipes
- What to Can, Eat, and Preserve in Summer
- How to Freeze Fresh Fruits and Vegetables
- Freezing Pumpkin
- How to Freeze Celery
- Freezing Peaches
- Dehydrating Tomatoes
- How to Freeze Cranberries
- Freezing Cherries
- How to Freeze Spinach
- Freezing Cauliflower
- How to Freeze Pesto
- Freezing Potatoes
- How to Freeze Peppers
- Freezing Blueberries
- How to Freeze Asparagus
- Freezing Strawberries
Freezing Corn on the Cob
Ingredients
- whole ears of corn
Equipment
- Clean towel
Instructions
- Husk corn and remove silk. Set ears aside.
- Lay parchment or a silpat on a rimmed baking sheet.
- Fill a large pot 3/4 full with water and bring to a boil.
- Fill a large mixing bowl with ice water.
- Boil corn for 7 minutes for small ears, 9 minutes for medium ears, and 11 minutes for large ears.
- Using tongs, remove ears from the boiling water and immediately place in the ice water. Allow to fully cool.
- Remove ears, blot dry with a clean towel.
- Place cooled ears of corn on the baking sheet and freeze for 3 hours. Place in a freezer bag and store for 9-12 months.
Notes
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I don’t understand blanching. When I cook fresh corn on the cob for immediate consumption, I never cook it for more than 3 or 4 minutes. More than that makes it mushy. So why would I want to “blanch” it for 11 minutes before freezing, only to cook it even more before consumption?!
We must cook corn very very differently then, Robert. 3-4 minutes would make it still raw in my eyes.
That being said, 11 minutes is what is called for by the National Center for Home Food Preservation for safety.
With husk on instead of paper bag can I place the ears in a vaccine seal bag and freeze?
Dawn, that should work just fine!
Does the corn get soft and mushy when you cook it that long before freezing?
No it doesn’t. It “par-boils” it, which means it cooks it part of the way. The ice bath stops the cooking process before it is fully-cooked. This allows you to reheat it when you’re ready to eat it without it being mushy.