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A photo up close of. How to cook canned corn on the stove
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5 from 1 vote

How to Freeze Corn

Save money and have wonderful fresh from the garden corn available all year long! Doesn't take much time! Freeze your corn and you'll eat great all year!
Prep Time10 mins
Cook Time1 min
ice bath3 mins
Total Time14 mins
Course: Side
Cuisine: American
Keyword: how to freeze corn, freezing corn
Servings: 12 servings
Calories: 1kcal
Author: Wendi Spraker
Cost: $4

Equipment

  • cutting board
  • knife
  • bundt pan
  • freezer bags
  • measuring cups
  • large pot

Ingredients

  • 1 dozen corn any type

Instructions

  • Bring a large pot of water to a boil.
  • Remove the husk and the stings from the ears.
  • Drop the ears of corn into the water. As SOON as you see that the ears have begun to change color to a darker yellow, dip them out with a large kitchen spider or tongs. Put immediately into an ice bath to stop the cooking.
  • When the ears have cooled, cut the kernels of the corn from the ear.
  • Measure out the quantity of kernels you want in each freezer bag. Squeeze as much air as possible from the bag and seal it. Label the bag and place the bag as flat as possible into the freezer.

Video

Notes

  • It is easiest to set this up as a manufacturing operation.  Have everything in a line and ready to go from one step to another. 
  • Often, it is easiest to do the ice bath in the sink or in a large cooler. 
  • Cutting the kernels from the ears of corn is easily done by using a bundt pan to hold your ear of corn. 
  • To squeeze the air from the bag, it is best to roll the bag up and seal it.  Then lay it back out and squeeze the corn out into the bag so that the bag lays flat. 
PRO TIP:  Spread the corn out into the bag after you have sealed it and spread it flat so that it stacks easily in the freezer.  Freeze it laying flat. 

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 1g