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Freezing Sweet Corn

Quantity: As much or as little as you'd like!

Freezing the entire cob:

Bring large pot of water to a boil. Husk corn and remove the peels & silk. Fill clean sink with cold water and dump a couple trays of ice into it. Blanch entire cob in boiling water for 3 minutes and immediately remove it from the boiling water and place in the ice water bath. Once cooled, place in freezer bag and use a vacuum sealer to get the air out.

*In my experience, without the vacuum sealer this style of corn doesn't turn out very well. If you don't get almost all of the air out, it exposes the corn and gives it a soggy freezer taste. If you use the vacuum sealer, it will taste super fresh for about 3 months post freezing!

Freezing the kernels cut off the cob:

Husk the corn, removing the peel and silk. Blanch on the cob for 3-5 minutes, rinse under cold water, and drain. Dry corn well, cut off the kernels with a knife, and then pack it into airtight freezer containers. Use a straw to suck out the excess air, the less air flow in the zip lock storage bag, the longer it will stay fresh in the freezer.

Picture credit to:

Freezing corn methodology comes from my cook book.

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