Want to freeze corn to enjoy that sweet summer flavor throughout the rest of the year?
Here’s how to blanch and freeze corn. And yes, if you want your corn to continue to stay sweet, you really should blanch your corn for the recommended amount of time to destroy the aging enzymes.
Select the freshest corn possible and plan to cook and freeze it within 24 hours.
Husk the corn.
Bring a large pot of water to boil. DO NOT salt the water as this will make the corn kernels tough. Add cobs to water and return water to boil. Once boiling, set a timer for 4 minutes and boil corn for the duration.
Remove corn immediately from hot water and place in ice water bath to stop it from cooking further.
Remove corn from water and drip dry.
Cut kernels off the cobs by placing cob end in the opening of a bundt pan. The pan will catch all the kernels and provide a steady base for the cob of corn as you run a sharp, serrated knife down the sides of the cob between the cob and the corn kernels.
Alternatively, cut a slice off the bottom of the corn cob to give you a level surface so you can hold the cob vertically on a cutting board without it wobbling. Run the knife down the sides of the cob.
For creamed corn, run the knife up and down the cob of corn to release the milk that is in the kernels.
Separate corn into individual kernels.
Place corn in a freezer bag, remove as much air as possible (use a straw inserted in one corner and suck out air) and seal. Fill bag only to the point where it can be laid flat and only 2-3 corn kernels deep to allow chunks to be broken off as needed. Or, place corn in small, meal sized bags so you can use and thaw only what you need throughout the year.
To get free flowing kernels, flash freeze the corn by spreading a single layer of corn on a large cookie sheet and freezing for 2 hours. Once frozen, pour frozen kernels into freezer bag, remove air and seal.
Label and store in freezer for 6 to 8 months. Your corn will be safe to eat for many more months after that, but you will likely begin to see loss of flavor at 6-8 months.
Your frozen corn will be great as a side dish or in any of your favorite recipes. By the way, what is your favorite way to use frozen corn? Let me know, I’m always open to new ideas!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.