A few weeks ago, Dan’s coworker sent him home with a HUGE bag of fresh sweet corn (thanks, Cheryl!). I was especially excited because we were nearing the end of sweet corn season, and I wanted to freeze some for winter to make corn chowder and other soul-warming dishes. So I set aside 4 of the ears for grilled corn-on-the-cob, and set to work prepping the remaining 13 for freezing.
Beginning to end, the process only took about an hour, and half of that was spent shucking the corn while waiting for the water to come to a boil. It was easy and relatively fast, and I know we’ll enjoy the local frozen corn during the winter. So go snatch up the last of the season’s sweet corn and freeze it while you still can!
To freeze corn, you will need:
- A large pot of boiling water
- A large bowl of ice water
- A knife & cutting board
- Tongs
- Freezer containers
- Corn
Step 1. Shuck your corn.
2. Drop 2 or 3 ears of corn in the boiling water. Allow to cook for 2 to 3 minutes.
3. Quickly use the tongs to move the corn to the bowl of ice water. Allow corn to cool for 2 to 3 minutes.
4. Move the corn to the cutting board and cut off all the kernels. Try not to cut off the tough fibers closer to the cob!
Savvy Tip: The best way to do this, in my opinion, is to lay the corn cob down, as shown. Cut down towards the board, along the rows of corn, then rotate the cob to make another cut. Keep going until you’ve cut all the way around the ear of corn.
5. Pack into freezer-safe containers. Though I’ve been trying not to buy new plastic storage containers, I decided to buy and use these. The Ball canning jars that I’ve been using for freezer storage keep toppling over, and these containers stack much better!
6. Repeat with remaining corn, then freeze.
I now have 5 full containers of corn stacked in my freezer, waiting to be cooked into stews and soups. Hooray!
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This is great Julie because I love fresh roasted corn but I love to be able to pull it out of the freezer and roast it at any time
Great tip! I have 7 ears of corn from my CSA and was wondering how to use them up before they go bad…
If you do a lot of freezing you might want to invest in a “Food Saver” It sucks all the air out and prevents freezer burn. Plus, it takes up less storage space. Although I have not tried it, I was told to use a bunt pan. Put the corn cob in the middle, which gives it stability, and cut down. All the kernels land it the bunt bowl. I just found your blog and look forward to reading more. Thank you.
Thanks for the tips…I’ll have to try the bundt pan one next time (though that means I need to actually get a bundt pan…;) ).
As for the Food Saver: does it only work for certain plastic bags, or any container? I don’t know much about it!
I only use Food Saver bags. I reuse my bags so they last a long time. I also only purchase them on sale. I also have Food Saver Containers for the refrigerator. It is amazing how much longer my produce lasts in these containers. I just have a very basis, no frills unit. Here is the website to read up on the advantages. http://www.foodsaver.com/FoodStorage.aspx
I’ve never though about freezing my own corn. Great how-to!
THANKS!! I was so sad I didn’t think to do this last year, and this was a perfect reminder
I think you’re giving away all my grandmother’s secrets! She has loads of freezed corn at her house. It’s perfect for chili in the winter:)
Thanks for reminding me… I have a fresh ear of farmers’ market corn in the fridge =]
I picked corn at the farm when we went apple picking yesterday JUST so that I could freeze it..
in place of a bundt pan, you can invert a small bowl & place inside of a larger bowl… works just like a bundt pan!
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