Description
A simple and effective method to freeze fresh corn on the cob using a vacuum sealer or ziplock bags. Ideal for preserving summer sweetness year-round.
Ingredients
- Fresh corn on the cob (as many as desired)
- Ice
- Water (for boiling)
- Foodsaver vacuum sealer bags or ziplock bags
- Saran wrap (optional if not using a vacuum sealer)
Instructions
- Step 1: Choose and Prep the Corn
Select ears with green husks, plump kernels, and fresh silks. Shuck and remove all silk. Rinse thoroughly. - Step 2: Blanch the Corn
Bring a large pot of water to a rolling boil. Add corn:
• Small cobs: 7 minutes
• Medium cobs: 9 minutes
• Large cobs: 11 minutes
Transfer to an ice bath for the same amount of time. Drain and pat dry completely. - Step 3: Vacuum Seal
Place corn into Foodsaver bags. Use vacuum + seal function (level 4 or 5 recommended). Label and date. - Step 4: Freeze
Lay sealed bags flat in freezer at or below 0°F. Corn stays fresh up to 12 months.
Notes
If you don’t have a vacuum sealer, wrap each cob tightly in plastic wrap and store in ziplock freezer bags, removing as much air as possible. Freeze promptly after blanching.
- Prep Time: 15 min
- Cook Time: 7–11 min
- Category: Preservation
- Method: Blanching & Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cob
- Calories: 110
- Sugar: 6g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: how to freeze corn, corn preservation, vacuum seal corn, blanching corn for freezer, food storage