Description

Learn how to freeze fresh corn on the cob or as kernels using the blanch-and-freeze method. This simple process locks in flavor, preserves texture, and extends the shelf life of summer’s best produce.

Ingredients

Scale

12 ears of fresh corn, husks and silks removed

Instructions

Bring a large pot of water to a boil. Meanwhile, prepare an ice water bath in a large bowl or clean sink.
Blanch the corn: Carefully place the ears of corn into the boiling water and blanch for 2–3 minutes.
Immediately transfer the blanched corn into the ice water bath to stop the cooking process. Let it cool for about 5–7 minutes.
To freeze full ears: Dry each ear thoroughly. Place them into labeled freezer-safe or vacuum-seal bags. Freeze flat for easier storage.
To freeze kernels: Cut the kernels off the cob using a sharp knife or corn stripper. Spread them on a baking sheet in a single layer and flash freeze for 1–2 hours.
Once frozen, transfer the kernels to freezer bags or containers in 1–3 cup portions. Label, seal, and store flat in the freezer.

Notes

Frozen corn keeps well for up to 8–12 months. Blanching is essential for preserving flavor and texture. Avoid salting before freezing, as it can toughen the kernels.

Prep Time: 15 min
Cook Time: 3 min
Category: Preservation
Method: Blanch & Freeze
Cuisine: American

Nutrition

Serving Size: 1 ear or ~1 cup kernels
Calories: 90
Sugar: 6g
Sodium: 0mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: freezing corn, blanching corn, frozen vegetables, preserve summer produce, whole corn, corn kernels