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Sweet corn. For me, those two words sum up the essence of summer: ripe, recently picked sweet corn. Growing up, on what seemed like the most humid day possible, Dad would say that the sweet corn was ready. Grandparents would come to help, and we would put away over 150 pints for everyone to share. Yes, that’s a lot, but the logic was that once the mess was made, you may as well put away a lot!
Obviously, we don’t have the same preservation needs as our grandparents did, but preserving sweet corn for use year-round is always worth it! Instead of a full-on recipe, this is a process. You can do as much or as little as you like.
There are many different ways to freeze sweet corn, but we think we have perfected the process to a fine science. Since preserving corn is a bit of a mess, once you start, you may as well do as much as you can, especially if you have plenty of help. It’s no secret that many hands make for light work.
We start by harvesting the corn, usually in the early hours of the day for cooler weather, and immediately husk the corn and take off as much of the silk as possible. You do not want to leave corn in the husk for too long, or many of the sweet flavors will be absorbed into the cob.
Cut off any abrasions or bad spots on the corn. If you are not used to handling sweet corn, there are two easy ways to tell if the corn is ready. If the kernels are dented, the corn is over-ready. On the other hand, if your fingernail pokes the kernel and the juice releases quickly, it is at its prime time to eat and preserve.
After cleaning, always wash the corn and remove any more silk that may be on the corn. During this time, large pots of water should be brought to a boil so you can start cooking the corn as soon as it is cleaned.
Place the corn in boiling water and bring back to a boil for five minutes.
Remove the corn from the cooker and cool immediately in ice water. This cooling process will take a while; you want the center of the cob to be cold before you start cutting off the corn, or it will not stay well in the freezer during the year. Make sure to have a lot of ice ready to use.
Once cold, start cutting off the corn. We have found no easier way to remove the corn from the cob than by using the old-fashioned method of cutting with a sharp knife. It may take you a few ears to feel how deep to cut, but you will learn quickly.
Place the cut corn in freezer bags or reusable boxes. Label and freeze!
I have found that one five-gallon bucket of unhusked corn will yield close to seven pints of corn for the freezer. This corn will be the envy of anyone you share it with. It is immeasurably superior to the store-bought variety and is absolutely delicious!
More Sweet Corn Recipes
- Sweet corn ice cream
- Chorizo and sweet corn salad
- Creamy corn chowder
- Stuffed peppers
- Sweet corn guacamole
- Tomato and sweet corn pasta
Watch how to freeze sweet corn
How to Freeze Sweet Corn
Ingredients
- 30-40 cobs sweet corn
Instructions
- Shuck and remove the husks from the sweet corn. Cut off any rotten or bad spots. Remove the silks and rinse.30-40 cobs sweet corn
- Bring a large pot of water to a boil. Add corn to the boiling water, and allow it to return to a boil. Cook for five minutes.
- Once cooked, remove corn from water and place in cool water to stop cooking.
- Submerge the corn in ice water until completely chilled. Continue the process until all the corn is cooked and chilled. It is essential the corn is chilled, including throughout the entire cob. If not chilled, the corn loses flavor and freshness.
- Once chilled, cut corn off the cob. Pack into containers or bags. Label and freeze.
Notes
- The corn will keep for at least one year in a deep freezer.
Hi Wyse. I asked how to fix the corn 🌽 after you freeze it and I also noticed others were asking the same question. Would you please let us know how to cook the corn as we need it. I am definitely going to get some corn and freeze it. Thank you and I love 💕 watching your video’s.
I would like to no if you can freeze corn on the cob and if so how do you do it thanks love watching you no matter what your doing on any given day and I’ve learned a lot from you Thanks for sharing
I did your corn tonight.When you want to eat it,how do you heat it to eat?
Love this process! Question…can you do the same process and leave on the cob for a different side? Sometimes corn on the cob just has a different feel with a meal. 🙂
Kaleb: Hello! I want to say first of all that I love all you videos, I think your great.
I recently watched the video on preserving corn, and was wondering if the entire cob is able to be stored with the same blanching process?
I also watched the Apple Dumpling Roll video and it looked so yummy 😋
I’m compiling my own favorite Cookbook recipes
this was so informative! Thank you so much! I’m sitting here in the middle of an Ohio snow storm. But when the farm markets have their corn in this summer, I’m following this to a t!
We used to grow about a half an acre of corn and I well remember the days of pulling corn then shocking and cutting and putting it up. That’s a job! And it involved the whole family. I’m old now so I limit my corn to what I buy at the Farmer’s Market. Enjoy your videos!