How to Freeze Corn on the Cob
There is nothing so wonderful as biting into a juicy, tender-crisp, sweet ear of corn on the cob in the peak of summer. And there is nothing worse than reheating frozen corn on the cob only to discover it is mushy and tasteless. That’s why you need to know how to freeze corn the right way.
Freezing corn on the cob
This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.
Freezing corn on the cob is an easy and effective way to preserve the flavor and texture of this summertime favorite. Follow these easy steps and methods so that you can enjoy an ear of corn all year long. Most involve using boiling water in one way or another plus an ice bath so have a pot with water on the stove ready to go.
Freezing a whole ear of corn
Shuck the corn first. Remove as much of the green and white husk as well as the strands of corn hair or silk that you can. Compost the scraps. Next, once your pot of water is at a rolling boil, add the corn cobs and cook for two to three minutes. Remove and submerge in a bowl of ice water. After the corn has cooled, dry well and wrap each ear of corn in plastic wrap to avoid freezer burn. Place the plastic-wrapped ears in freezer-safe bags. Remove as much air as possible before sealing.
Remove corn kernels before freezing
The next two methods involve removing the corn kernels from the cob or ear of corn before freezing. In one instance, you’ll follow similar steps to the blanching described earlier. The other instance involves freezing the corn kernels uncooked or raw.
After shucking and cleaning the corn, remove the corn from the cob. It’s helpful to hold the corn upright, place it in a flat Pyrex baking dish and then cut in a downward motion into the bowl with your kitchen knife. This way, the dish will catch the kernels as they fall off of the cob.
Blanched Corn Kernels
Blanch the corn kernels in salted water for about two minutes. Remove the corn kernels with a mesh strainer and then let them strain in the sink. After they cool, pat the kernels dry and then add to a freezer-safe storage bags. Squeeze out as much air as possible while sealing the bag.
Unblanched Corn Kernels
Cut the corn off of the corn cob and add the kernels to a plastic freezer bag or freezer-safe silicone bag, removing as much air as possible from the bag before storing in the freezer.
“In the summer, I like to buy extra corn on the cob from the farmers market,” says Susannah Brinkley Henry of Feast + West. “I cut the kernels off and freeze them in bags, which I pull out later for side dishes or to add to my favorite tortilla soup recipe.”
How to reheat and serve frozen corn
Each variety of frozen corn should be reheated based on its specific freezing method. For instance, if you want to eat one of the cobs of corn you froze? Just boil a pot of water, add the frozen whole corn on the cob and boil for about five minutes. Or toss it in the air fryer. Corn on the cob in the air fryer is so good! Garnished with fresh herbs like cilantro or basil for extra flavor.
Blanched frozen corn kernels
Blanched corn kernels can be microwaved on high with a few tablespoons of water for about two minutes. This method is closest to the frozen corn you’ll find in the frozen section at the grocery store. That corn is already cooked and just needs reheating. You can use it as you could fresh cooked corn, in salads, burritos, grain bowls, wraps, salsas, pasta dishes, or just as a side dish with a bit of brown butter.
“Frozen corn is a staple we keep in our freezer all year round,” says Siobhan Borland of Fun Family Meals. It’s incredibly helpful to have for creating burritos and enchiladas with leftover meat.”
Unblanched frozen corn kernels
For unblanched kernels, add them to a pot of salted, boiling water and cook for three to five minutes. Fresh corn you froze uncooked will remain fresh for up to 12 months in the freezer. However, the texture won’t be as great as the corn kernels you blanced. In this instance, use it in recipes where texture doesn’t matter as much. I’m talking about soups, stews or a slow cooker corn chowder.
Portions of this article originally appeared on Food Drink Life.