In the United States, corn is typically in season from May to September. This can differ depending on climate, but generally, corn is a summer crop. Whether you are growing your own corn this year or purchasing from a local farm or grocery store, freezing corn is one of the best and easiest ways to preserve it for the year. Keep reading to learn how to freeze fresh corn.
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Why I Learned How to Freeze Fresh Corn
I planted a few varieties of corn this year, but they aren’t quite ready to harvest yet. I honestly have not kept up with weeding my garden during my pregnancy, and it has impacted the yield of my crops.
My kids and I visited a local farm stand and decided to purchase a dozen corn cobs because ours was not yet ready. We ate one of the cobs for dinner that night, and I processed and froze the rest to use in the coming months.
Ways to Preserve Corn
Here are a few different ways to preserve corn:
- Freezing (I like to use my vacuum sealer but freezer bags work too)
- Pressure Canning (you must use a pressure canner, not a water bath canner, because corn is a low-acid food)
- Dehydrating (this is the dehydrator I have)
- Freeze Drying (this freeze dryer is highly recommended by many homesteaders)
Benefits of Freezing Corn
While all of the above methods work for preserving corn, freezing is one of the simplest and best ways to preserve the flavor of sweet corn.
Freezing is quick and doesn’t require a lot of special equipment. If you blanch the corn prior to freezing, the flavor can last for months to come!
Tools You’ll Need for Freezing Fresh Corn
Here is a list of recommended tools for freezing corn properly:
- Serrated knife or electric knife
- Cutting board
- Large pot (I used my canning pot)
- Kitchen tongs
- Large bowl
- Vacuum sealer or freezer bags
- Sharpie
How to Freeze Fresh Corn
Here are step-by-step instructions for how to freeze fresh corn.
Shuck the corn
The first step is to shuck the corn. This is the process of moving the husks, or protective leaves, away from the ear of the corn. You can do this by pulling the leaves off from top to bottom, or you can cut the bottom of the ear of corn off first to make it easier.
Also, make sure that you remove the corn silks. These are the thread-like strands that are located between the corn husk and the ear.
Wash the corn
Next, wash the corn and get any lingering debris or corn silks off of the ears of corn.
Blanch the Corn
The next step is blanching the corn.
According to Food Network, “Blanching is the process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking.
The technique deactivates enzymes that can affect the flavor, color and texture of produce, allowing it to be stored in peak condition. Blanched foods are cooked so briefly that they are still considered raw.”
To blanch corn, bring a large pot of water to a roaring boil. Submerge the corn once boiling, and allow to cook for 6 minutes.
Then, immediately remove the corn with tongs and submerge in ice water for 3 minutes.
Shave the Corn
Once cool, shave the corn kernels off. Cut about ¾ of the kernels off so that you get the best part of the corn and not the cob.
I recommend using a serrated knife like this or an electric knife like this.
Vacuum Seal the Corn
Next, put the corn in vacuum seal bags or freezer bags. I put about ½ pound in each bag which is how much my family of four, with two young children, eats at one meal.
You can adjust the amount based off of your family’s preferences. I use a kitchen scale to measure out by weight.
You can use regular freezer bags or a vacuum sealer for extra freshness!
Read this post to learn all about how to use a vacuum sealer.
Freeze the Corn
It is best to eat your corn within 8-12 months of freezing it for optimal flavor and freshness. We keep our frozen produce and meat in a deep freezer like this.
I recommend writing the name of what you are freezing plus the recommended consume-by date with a sharpie on the outside of each bag.
Reheat the Corn
When it comes time to reheat your corn, cook it in a little butter or olive oil, sprinkle on some salt and pepper, and cook from frozen!
If you’re looking for a high-quailty, organic butter, this one is my favorite! I buy it in bulk and keep it in my freezer until I’m ready to use it.
Corn Recipe Recommendations
- Side of Corn
- Black Bean and Corn Salad
- Corn Chowder
- Fresh Corn Salad
- Deconstructed Mexican-Style Corn
- Cornbread
What If I Want Corn But Don’t Have Time to Learn How to Freeze Fresh Corn?
If you want organic, frozen corn but don’t have time to process it yourself, I recommend ordering frozen corn from Azure Standard. Azure Standard is a bulk-food co-op that offers organic bulk food at excellent prices.
I have ordered frozen carrots and celery in bulk to have on hand for soups and stir-frys. If you love sweet corn but don’t have time to freeze it yourself, Azure Standard is a great option!
Read more about Azure Standard in this post.
Benefits of Learning How to Freeze Fresh Corn
Corn is a delicious and nutritious vegetable that is best fresh in the summer, but with proper preservation… you can enjoy its fresh flavor year-round!
This post was all about how to freeze fresh corn.
How to Freeze Fresh Corn
Equipment
- 1 serrated knife or electric knife
- 1 cutting board
- 1 large pot
- 1 kitchen tongs
- 1 large bowl
- 1 vacuum sealer with bags (you can also use quart-sized freezer bags)
- 1 sharpie
Ingredients
- 12 ears of corn (you can do as many as you want!)
Instructions
- Shuck: Pull the leaves off of the corn from top to bottom. Also, remove the corn silks. You can cut the bottom of the ear of corn off first to make it easier.
- Wash: Next, wash the corn and get any lingering debris or silks off of the ears.
- Blanch: To blanch the corn, bring a large pot of water to a roaring boil. Submerge the corn once boiling, and allow it to cook for 6 minutes. Don't overcrowd!
- Shave: Next, shave the corn kernels off. Cut about 3/4 of the kernels off so that you get the best part of the corn and not the cob. Use a serrated or electric knife.
- Vacuum Seal: Divide the corn into vacuum seal bags or freezer bags. Put 1/2 pound to 1 pound in each bag depending on your preferences.
- Label: Write the name of the corn and the recommended use-by-date on the outside of the bag. Use within 12 months! Reheat from frozen on the stove when ready to use.
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