Description
A simple method to preserve fresh corn on the cob by blanching and freezing. Ensures optimal flavor and texture retention for up to a year.
Ingredients
- Fresh corn on the cob (as many as you want to freeze)
- Large pot of water
- Ice water bath (bowl filled with water and ice)
- Kitchen towel or paper towels
- Zip-top freezer bags or vacuum-seal bags
- (Optional) Plastic wrap or foil
- Permanent marker
Instructions
- Shuck the corn: Remove husks and silk from each cob. Rinse under cool water.
- Blanch the corn: Boil corn cobs in a large pot for 4–6 minutes, depending on size.
- Shock in ice water: Transfer immediately to an ice water bath. Let cool completely to stop the cooking process.
- Dry and wrap (optional): Pat each cob dry with a towel. Optionally, wrap each one in plastic wrap or foil for extra protection.
- Pack and freeze: Place cobs (wrapped or unwrapped) into freezer bags. Squeeze out as much air as possible and seal.
- Label and store: Write the date on each bag with a permanent marker. Freeze at 0°F.
Notes
Use the corn within 6 months for best taste and texture. Always label bags with the freeze date. Wrapping is optional but helps prevent freezer burn.
- Prep Time: 10 min
- Cook Time: 4–6 min
- Category: Preservation
- Method: Blanching & Freezing
- Cuisine: Universal
Nutrition
- Serving Size: 1 cob
- Calories: 100
- Sugar: 5g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: freezing corn on the cob, preserve fresh corn, how to freeze corn, blanch and freeze corn, food storage tips