Find three ways to freeze corn, the pros and cons of each, and which may work best for you: unblanched on the cob, unblanched cut kernels and blanched cut kernels – plus get ideas on the best ways to cook with them.
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
Whether you grow your own corn or you find a deal at a farm or store, there probably comes a time when you’ve eaten all you can – either on the cob or in recipes like zucchini, corn & tomato sauté with feta or lick-the-plate creamy fresh baked corn – and you want to preserve the rest.
The easiest way to put up a good amount of corn is to freeze it. It’s also the way I find it to be most versatile – frozen corn makes a fresh-tasting sauté with peppers and onions, a sausage-corn chowder, and even a delicious roasted corn salsa.
Since publishing how to freeze green beans without blanching and then freezing snap peas without blanching, many AOC readers asked about freezing corn without blanching, too. So I experimented for a year to see how we liked our corn when frozen, trying three different ways to freeze corn.
And the results?
Well, you can freeze corn without blanching first, but it’s not as clear-cut as green beans or snap peas. I actually found I like to have corn on hand that’s been frozen three different ways:
- Cut off the cob raw.
- Cooked and then cut off the cob.
- Whole ears of unblanched corn.
Any way you decide to do it, having corn in the freezer that’s been frozen at the height of flavor is a wonderful thing!
Three Ways to Freeze Corn
1. Unblanched Whole Cobs.
This is the easiest and quickest method:
- Shuck, add to freezer bags, extract air, and toss in the freezer.
Pro: It takes literally minutes, which is why there’s always a few corn cobs in our freezer.
Cons: The cobs aren’t as easy to use as cut kernels in recipes or to sauté. And the cooked corn on the cob, while picture-perfect (right photo above) and fun to have in the depths of winter, is a little chewy and watery.
Best way to cook frozen whole cobs*:
- Bring a large pot of water to boil.
- Drop frozen ears of corn into boiling water.
- Cook for 3-5 minutes or until done to your liking.
*A reader suggested this cooking method as a way to keep the cobs from getting soggy, and though we still found they were a bit watery, it is the best way to cook them I think.
Need to keep a record of the amount you put up and way you like best? Subscribe to get AOC’s weekly newsletter (full of useful stuff and never spammed) and download a 7-page notebook to record your preserving efforts:
Subscribe & Keep Track of Your Preserved Food
This notebook will help you know how much to put up from year to year as well as keep track of the recipes you love. Subscribe to AOC's popular weekly newsletter full of useful information, behind-the-scenes updates, and occasional offers and get access to the Preserving Record Notebook in the VIP Subscriber Library (+lots more goodies!). We'll never send spam - read our Privacy Policy here.
Freezing Corn off the Cob
Here are some tips I’ve learned when freezing kernels:
- I use quart-size freezer baggies rather than jars or containers, since I can get a lot of air out of them with a straw and they stack with little waste of space in the freezer.
- I’ve tried a lot of ways to minimize the mess when cutting the kernels off the cobs – regular cutting board, tube cake pan method, special corn cob cutters, etc. – but in the end I always return to my trusty over-the-sink cutting board with a drain/hole in one side. I can place a large bowl under the hole and simply slide the kernels into the bowl as I cut and since it’s over the sink, most of the mess is contained. Here are a few examples from Amazon that are similar to mine:
- Best reviewed plastic over-the-sink cutting board.
- A less expensive, but still good reviewed plastic over-the-sink cutting board.
- For those who’d like a wood option (there aren’t many), this pretty over-the-sink cutting board has the best reviews (you need to keep this maintained with oil).
2. Unblanched Corn Kernels.
This is the second easiest method, since you don’t need to cook the corn first:
- Shuck and cut the kernels off the cob into a large bowl.
- Spoon kernels into freezer baggies (or containers), remove as much air as possible (I use my handy straw), seal and freeze.
Pros: No need to cook first, just cut and package. Ready for any recipe calling for uncooked corn with no danger of overcooking.
Cons: Corn that has been frozen this way definitely has a different texture than blanched corn and we found it needs to be cooked to use – this isn’t the way to freeze corn that you’d like to use in salads or fresh bean & corn salsas. (Oh, and notice the date on the pictured package of corn above? That is a year old baggie of frozen corn and you can see that it looks great still and the straw sealer worked well!)
Best ways to use unblanched cut corn:
- Sauté in a bit of butter with additions of chopped onions or peppers if desired.
- Bacon and Corn Saute: cook 3-4 strips of bacon until crisp, remove to a towel-lined plate to drain and cook 2-3 cups of corn kernels in the hot bacon grease until done, about 5 minutes. Season with salt and pepper and serve with reserved bacon crumbled on top.
- Add to soups and stews like this black bean soup or any recipe where the corn will cook with other ingredients, like this sausage-corn tart or this bacon-corn tart or these delicious stuffed zucchinis.
- Roast it! Just add it to a lined sheet pan -frozen – and roast at 400 degrees until browned. Season how you like, or make a delicious corn salsa.
3. Blanched Corn Kernels.
The third way is the most traditional way to freeze fresh corn:
- Bring a large pot of water to boil.
- Drop shucked ears into boiling water and cook 2-3 minutes.
- Remove from water to a large bowl and let cool a few minutes until you can handle them.
- Cut kernels off of cobs, spoon into freezer baggies, remove as much air as possible (again using a straw), seal and freeze.
Pros: It’s nice to have baggies of cooked corn in the freezer for eating fresh in salads and salsas without having to cook first. It doesn’t taste as ‘raw’ to me as the unblanched. Plus, I often cook a pot of corn cobs for dinner during the corn season and have leftovers which are easy to just bag up after dinner.
Con: Takes the most time, needing more steps.
Best ways to use blanched cut corn:
- In any fresh salads like this quick chopped salad.
- Make black bean and corn salsa by adding a can of homemade rotel to the corn and beans along with garlic, lime juice and seasonings.
- You can also use this frozen corn in any recipe that calls for corn, just like the unblanched method, so it’s pretty versatile.
- The roasting method mentioned also works well with cooked corn.
Because there are lots of different ways our family likes to eat corn (which you can see more of in AOC’s recipe index), you will usually find corn in our freezer preserved each of these ways – one way just isn’t enough for corn! It is nice to have the options, though, especially if time is short or you’ve got an abundance to freeze all at once, which often happens when you grow your own or find a deal at a farmer’s market.
So, tell me – how do you freeze corn? How do you like to use the frozen corn?
Looking for recipes to use up your corn?
- Find more about corn in The Ultimate Corn Guide that includes how to grow and harvest plus a TON of recipe ideas.
- Zucchini, Corn, and Tomato Sauté with Feta
- 5-Minute Foolproof Fermented Corn Relish Recipe
- Quick & Easy Roasted Corn Salsa
- Quick Corn and Sausage Chowder
- Creamy Fresh Baked Corn
- Simple Sausage and Corn Tart
- Simple Corn, Pepper and Onion Saute
- 5 Minute Fool Proof Fermented Corn Relish
Disclosure: this post contains affiliate links and by clicking on them you help support AOC at no extra cost to you – thanks so much! (Read our entire disclosure page here.)
Subscribe & Keep Track of Your Preserved Food
This notebook will help you know how much to put up from year to year as well as keep track of the recipes you love. Subscribe to AOC's popular weekly newsletter full of useful information, behind-the-scenes updates, and occasional offers and get access to the Preserving Record Notebook in the VIP Subscriber Library (+lots more goodies!). We'll never send spam - read our Privacy Policy here.
Sarah s says
August 28 at 7:53 pmIsn’t there a way to freeze corn in the husks?
Jami says
August 31 at 10:38 amYes, you can Sarah, but the results aren’t that great – the corn is kind of mushy and really only is recommended for storage of up to 2 months. It’s not really good for eating off the cob after freezing and hard to work with, but some people do like it. To do it, remove as much of the tassel and silks as you can, as well as the outer husk. Add to ziplock bags, remove air, and freeze up to 2 months.
Wendy Tipton says
August 14 at 10:04 amHello, thank you for all the ideas! Just a quick one to share 🙂 For making corn on the cob in large quantities here is an idea I love to use! You will need:
One cooler, corn on the cob, boiling water 🙂
I use this alot when I am having friends over or wont be home and want the corn ready when I do get home or when I want to get lots of corn done to get ready for the freezer! Shuck corn and remove silk place as much corn in your cooler as you can or want. Pour boiling water over corn so its covered in hot water. Close lid. Let sit for a half hour or longer. I usually do this before Church so its ready when I come home 😉
Jami says
August 14 at 10:18 amWhat a terrific idea, Wendy!! I’ve never heard of this – I can’t believe you can “cook” corn this way. 🙂 You’re right, what a great solution for entertaining or preserving marathons.
Dianna WRIGHT says
August 2 at 9:08 amI USE A electric knife to get my corn off the cob on to a sheet pan. I also often cooking I put my corn in ice water and when it sinks I know it is ready and it stops the cooking. and no when I get it out of the freezer I add a little water and cook it then serve it as if I opened a can taste just like you eating it off the cob and not soggie at all.
Jami says
August 3 at 1:51 pmWhat a great tip about the electric knife, Dianna – thank you!
Connie Marshall says
June 25 at 3:29 pmI don’t like whole kernel corn. Can these way work and get cream coen?
Jami says
June 26 at 5:37 pmI think you have to make creamed corn and then freeze that. But it’s really not recommended that you freeze things with dairy. If you have a lot of corn to put up, what about freezing the kernels and then making them into creamed corn later?
Emily says
September 5 at 11:56 amCream corn isn’t something that needs to contain dairy. The kernels are scraped deeply off the cob with any juice that accumulates and all is simmered until thickened. Less starchy corn may need to have corn starch added.
Jami says
September 6 at 10:28 amSo true, Emily. I haven’t had a lot of experience with cream corn and most recipes I’ve seen call for butter or cream. I’ll have to give this method a try one day!
Louise says
June 3 at 5:08 pmI clean up the ears buy triming the ends up and put a dozen or a few more in brown paper grocery bags. Then wrap the bags and tape shut a put them in the freezer. Louise Crosby TX
Jami says
June 4 at 10:24 amI’ve never heard of using paper bags, Louise! That doesn’t let air and moisture through?
Diana says
October 10 at 1:45 pmHI- I just found your website and since I am a city girl all my life I never learned much in the way of food preparation growing up. My mother worked and I ate out all the time. I am trying hard to learn all the ins and outs of putting up foods. My grandmother did it but I was only 4-5 years old and was too young to know how she did it all- she was a country girl and so was my mother but I never had the chance to learn this stuff and your site is a gem!
I can’t thank you enough for it. Signed up for the newsletter.
Last time I froze corn it tasted watery and terrible. I like it when it tastes sweet and a bit crisp.
Going to try your blanch method- wish me luck! It’s my first time blanching anything in my life! lol I hope I do not screw this up.
Jami says
October 12 at 10:19 amI’m so glad you found the site, too, Diana – I love to be able to help people preserve their own food! It’s such a rewarding thing, as well as healthy and money-saving. 🙂 I’m so glad to have you for a reader!
I know you will do well with blanching. One way I’ve used to cook frozen corn is to roast it – it never turns out watery that way. (you can roast it the way I do in this recipe). But blanching first usually turns out a better product that can be used even in raw salads. 🙂
Walter Green says
September 22 at 7:35 pmWhy not freeze each cob in a seal-a-meal bag? Then boil it bag and all?
Jami says
September 23 at 10:32 amThat may work, though I don’t seal-a-meal anything so haven’t tried it (it does sound like a lot of plastic waste, though…).
Tracy says
September 18 at 9:58 amAll these years of blanching and this year I found your site, thanks for doing the experiments for us so we can make life easier and less time consuming. This year I’ve done beans and broccoli without blanching and today will be working on corn. Looking forward to eating the fresh stuff all winter.
Jami says
September 19 at 5:26 pmHope you like them, Tracy – let me know how you like the broccoli since I haven’t tried it that way yet.
Giselle says
September 10 at 9:40 amNot sure if it has been mentioned, but using an electric knife is a quick way to get the kernels off the cob! Perhaps a little messier though 🙂
Jami says
September 11 at 2:51 pmI haven’t ever thought of that, Giselle, though I do use an electric knife for slicing homemade bread. Great idea.
Ann Galley-Shamberg says
September 4 at 9:45 amLoved your ideas on how to freeze corn. The way I freeze mine is different. I take the whole cobs, husk and all, and soak them for at least 1/2 hour in cold water. Then I put them on the hot grill until the husks are nearly black, (don’t worry, the insides will be perfect.) When cool to touch, I remove the husk and all silk. At this time you can either freeze the whole cob or cut the kernels off and put in freezer bags, removing all air. I microwave cobs for a few seconds each when ready to use, until hot, or you can use the kernels in any frozen corn preparation. Great addition to salsas or soups!
Jami says
September 4 at 4:44 pmI haven’t heard of that before, Ann – sounds like a wonderful option.
michael says
September 2 at 6:00 pmIt seems a waste of energy to blach the whole ear of corn. Is there any reason not to cut the corn off the ear before blanching?
Jami says
September 4 at 5:05 pmNope – that’s basically the cut off and freeze unblanched method, you’re just wanting to cut off and cook first. It’s totally up to you the order you do it in (I find it easier to cut kernels off of cooked cobs – I just seem to get more of the kernel).
Barbara Schauland says
September 2 at 12:05 pmThank you!
Misty says
August 29 at 4:09 pmEnjoy your site Jami! I prefer freezing raw, unblanched corn. I shuck and place kernels on a large cookie sheet and then freeze. It works beautifully (you get virtually no liquid and no sucking of the straw!). Also, simmer all the shucked cobs (salt and other herbs/seasoning optional) in water until you get a nice golden stock (45-60 min). Freeze for soups/stews. Great flavor still in the cobs!
Jami says
August 30 at 12:01 pmWhat a great idea for the cobs, Misty – I’ve never thought of doing that! Thank you. 🙂
Shelby says
August 28 at 3:39 amDid you ever try this idea? What sort of spices are added and how long did you need to cook it?
Jami says
August 28 at 9:13 amI actually did do this last year, Shelby – I brought it to a boil and then reduced the heat to a very soft boil and cooked it an hour. I only added salt and pepper since I wasn’t sure the type of soup I’d use it in. I ended up using it in vegetable soups/stews that I was already adding corn to since it does have the flavor of corn.
It’s kind of a nice way to use up things we’d normally throw away. 🙂
Kathy Wegiel says
August 23 at 3:46 pmCan you steam them for 3 minutes then chill and freeze? As opposed to boiling?
Jami says
August 24 at 9:21 amSure – you can cook them any way you’d like!
Lwood says
August 19 at 10:27 amIf I may make a suggestion, BUY A FOODSAVER machine and GET ALL THE AIR OUT!
I only had 3 kids and not sure what compelled me too but when they were young I bought one these and I’ve saved THOUSANDS of dollars over the past 30 years.
And on your next try at this Microwave the corn, it is EASY and is the fastest way to go. 1 minute for blanched, 2-3 minutes for cooked depending on your microwave power and size of cob.
Thanks and enjoy!!
Lwood
Jami says
August 20 at 5:22 pmThanks for the tips!
Kathy Wegiel says
August 23 at 3:54 pmI love my food saver! Use it for many different fruits/vegetables. Meats too ????
Sharon Martin says
August 14 at 8:33 amOne note for corn freezers, and other veggies also-be very, very sure that your corn is completely cold before you seal it up to place in the freezer.
One year, I hurried my asparagus, it wasn’t quite cool-and it had a very ‘off’ taste. So after you process and cool, just let your product sit for awhile, either on the counter or in the fridge-it will be fine-then get your air out of the package and seal, and freeze. You will have a very true tasting vegetable.
Jami says
August 14 at 11:42 amThanks for the tip and recipe, Sharon – much appreciated!
Sharon Martin says
August 14 at 8:26 amAunt Ethil’s Frozen Corn
In a large kettle, on low heat
4 quarts corn, cut from the cob
1 quart water water
2 tablespoons salt
1/4 cup sugar (less if corn is very sweet)
Bring to a simmer around edges, stirring often. Then let sit until cold. Bag in
quart freezer bags.
This has been a favorite for 40 plus years.
Diana says
October 10 at 2:39 pmSharon martin I used your recipe… corn is up.. now to find a way to put up baby spinach, tomato and asparagus
TerriO says
August 12 at 5:11 pmHow do I download the preserving record? I have joined twice now and I cant figure it out. Thanks!
Jami says
August 14 at 12:03 pmDid you receive the welcome email with the library link and password? Click that and go to the library to find the preserving record. You’ll also find a number of other things to print out that you may like!
Paul says
August 11 at 12:25 pmVery helpful summary of the different ways to freeze sunshine (so to speak).
One method I was told is to cut the kernels off the cobs and add to cold water. Then bring to the boil, turn off as soon as boiling, and allow to cool. Any comment?
One word of caution. I followed your links to Amazon. The Trudeau board is out of stock, and the Chef Buddy Board has largely damning reviews.
Jami says
August 14 at 12:19 pmI think that method would be similar to cooking on the cob and then cutting and freezing, Paul. I find cutting cooked corn off the cob easier than uncooked, so I’ll cook the cobs first, but both would work I think.
Thanks for the feedback on the links – I’ll check them out and update as needed!