There’s nothing quite like the experience of biting into a fresh, juicy, crispy, and sweet corn on the cob, whether you enjoy it boiled, grilled, roasted, added in salads or soups, or even raw. But what happens to those leftover cobs when the season wraps up? The good news is that freezing corn on the cob is the best way to preserve it, keeping nearly all of its original sweetness and crunch. It only takes a few minutes to prepare, and you can savor this sweet summer treat year-round. Here’s the tutorial on how to freeze corn on the cob, with or without blanching.
How to Choose the Best Corn for Freezing?
The first thing to do before freezing corn is to pick the right ears. Freshness is key since the sugars in corn begin to convert to starch soon after picking, so the quicker you get it into the freezer, the sweeter it will be.
Additionally, look for ears that feel heavy in your hand, and have a bright green, slightly moist husk, golden-brown silk, as well as plump and firm kernels. Also, peel back the husk a bit to check for worm holes or discoloration.
How to Freeze Blanched Corn on the Cob?
Blanching is the best way to freeze corn on the cob, as it banks the flavor, color and texture for the longest time.
What You'll Need:
- Large pot for boiling
- Large bowl for ice bath
- Tongs
- Clean kitchen towels
- Vacuum sealer
- Freezer bags
- A pinch of salt
Instructions:
Step 1: Shuck the Corn First. Peel away the husks and silk from the corn. Rinse the ears under cool water to remove any remaining silk.
Step 2: Blanch the Corn. Place corn cobs in a pot of salted boiling water. Once the water returns to a boil, set the timer:
- Small corn cobs (6-7 inches): Blanch for 7 minutes.
- Medium corn cobs (8-9 inches): Blanch for 9 minutes.
- Large corn cobs (>9 inches): Blanch for 11 minutes.
Step 3: Cool Quickly and Dry. Immediately use tongs to transfer the corn from boiling water to a large bowl filled with ice water. Let them chill for the same duration it was cooked, so that your corn can keep crispy-tender. After that, remove the corn and use clean kitchen towels to pat it completely dry to prevent freezer burn.
Step 4: Packaging and Sealing. Wrap each cob individually in plastic wrap and then place them into heavy-duty freezer bags. Use a vacuum sealer to remove air from the bags. Don’t forget to label the bags with the date before placing them in the freezer.
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How to Freeze Corn on the Cob Without Blanching?
If you’re really short on time, you can also freeze corn on the cob without blanching. However, your corn will be less crispy, its flavor will fade more quickly, and its shelf life will be shorter.
Basically, their steps are quite similar - peel, clean, dry, wrap in plastic wrap, place in freezer bag, and seal it up - just without the blanching process.
Can You Freeze Corn in the Husk?
It is physically possible, but the husks will trap more moisture on the cob and cause freezer burn. Also, the corn may take on a slightly grassy flavor from the husks when reheated.
However, if you insist, I recommend wrapping the corn tightly in more layers of plastic wrap, placing it in freezer bags, and using a vacuum sealer to remove all air from bags. When you’re ready to use it, just unwrap the corn and boil it with the husks still on, as they can be difficult to remove otherwise.
How to Freeze Sweet Corn Kernels?
In addition to freezing whole fresh corn, I also freeze corn kernels. These are very convenient for cooking - just take the desired amount from the package and cook for a bit longer, and they’re almost as good as fresh kernels.
Similarly, you’ll need to blanch the corn as mentioned earlier, then plunge it into an ice bath. Pat the corn dry with paper towels. After it dry completely, use a knife to cut the kernels off the cob. Lay them flat on the baking sheet lined with parchment paper, and freeze for 1-2 hours. Once frozen, transfer the kernels to a freezer bag, vacuum-seal it, date the bag, and store it in the freezer. They can last for 8-12 months.
You can skip the blanching, but the kernels will deteriorate slightly over time, and their shelf life will be shortened to 4-6 months.
How Long Does Frozen Corn on the Cob Last?
Properly sealed, blanched corn, whether on the cob or as kernels, can be stored at 0°F (-18°C) for 8-12 months. If you skip the blanching, though, expect a shorter shelf life of about 4-6 months. It’s best to date the package on the day it’s sealed.
A poor seal can also shorten the shelf life, especially if you notice freezer burn or spoilage, which is why you need a vacuum sealer. This machine removes more air than the water displacement method and creates a tighter seal.
How to Use Your Frozen Corn?
My favorite thing about frozen corn is that it doesn’t need to be thawed first, just like fresh corn. You can boil a whole ear in boiling water for about 6-10 minutes, steam it for 8-12 minutes, or brush it with oil and grill it on the rack or roast it in the oven over medium-high heat for 10-15 minutes, turning occasionally.
