How To Freeze Corn Three Ways: Blanched, Unblanched and Whole
Find three ways to freeze corn, the pros and cons of each, and which may work best for you: unblanched (or uncooked) on the cob, unblanched cut kernels and blanched cut kernels – plus get ideas on the best ways to cook with them.
Looking for more ways to preserve corn? Try one (or all!) of these recipes: Spicy Corn Relish Recipe with Olives (Water Bath Can), 5-Minute Foolproof Fermented Corn Relish Recipe, Spicy Beef, Tomato and Corn Stew (to freeze for easy meals).
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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 testing how to freeze green beans without blanching and then freezing snap peas without blanching, (and now freezing broccoli without blanching!) many readers wondered 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!
Instructional Video
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.
The other two methods require you to remove the kernels from the corn cobs.
Here are some tips I’ve learned when freezing kernels:
-Storage. Use quart-size freezer baggies rather than jars or containers, since you can get a lot of air out of them with a straw and they stack with little waste of space in the freezer.
-Minimize Mess. 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 my over-the-counter board:
- Best reviewed plastic over-the-sink cutting board.
- Slightly more expensive, but adjustable with good reviews 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. Uncooked 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. The corn is then 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 that 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.
TIP: The package of corn pictured above 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 or uncooked 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.
Which Way to Freeze Corn is Best?
Because there are lots of different ways our family likes to eat corn (which you can see more of in the recipe index), I preserve the season’s fresh corn 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.
Looking for recipes to use your corn?
- The Ultimate Corn Guide – 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
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Three Ways to Freeze Corn
Equipment
- Cutting Board
- Chef's Knife
- Freezer baggies
Ingredients
- 2 to 3 corn cobs depending on size of ears
Instructions
- Unblanched Whole Cobs – the easiest and quickest method: -Shuck, add to freezer bags, extract air, and toss in the freezer. (See Note* for cooking method.)
- Uncooked Corn Kernels – 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.
- Blanched or Cooked Corn Kernels – This 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.
Notes
- 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.
What do you mean when you say you use a straw to get more air out of the bag?
I suck the air out of the bag with a straw. 🙂
Thanks I liked your thought into freezing corn! I am new to this also
I love just cutting the corn off the cob and freezing it. I’ve already used it for chicken corn soup (a staple here in Pennsylvania!) and also have used it for a side dish on Thanksgiving. It’s always been tasty and very easy to prepare and freeze.
I got a recipe from the internet (surprise!) making corn ON the cob in the microwave (my preferred method is boiling in water)…..keep the husk on and microwave 4 minutes for each ear of corn. Using oven mits, take the cobs out of the microwave and cut off about 2 inches of the bottom of the cob. Shake the corn out of the husk and it is virtually silk-free!
I’ve done that microwave technique, too, Sue and I’m with you – I like boiled corn better. It seemed a by chewier to me in the microwave.
I also found that you can take the shucks off and make sure they don’t have any worm holes or worms and don’t even silk or wash, wrap in heavy aluminum or gallon freezer bags, remove the air and seal up the bags and freeze. When you take them out of the freezer to boil, the silk falls off easily.
Oh! I didn’t think about leaving the silks on Kimberly – great tip, thanks for sharing!
Micro-waved corn on the cob. I butter the cleaned ears, wrap each in wax paper and micro-wave 2 mins. per ear with 1 min for the microwave, ie. 4 ears==9 mins. It is always great.
Not sure if anyone said this, I did not read all comments, but I shuck the corn, blanch it for 4 min in boiling water, dry it completely then freeze no more than 4 in a freezer bag.
When I take it out to use, I let it thaw, let it sit in ice water for about 5 or 10 min. seems to add the moister back in. Lots of butter, salt, pepper, little garlic even bacon drippings wrap in foil tightly and into a 325 oven for about 15/20 mins. Turns out great
I haven’t heard the trick to let it sit in ice water before cooking after freezing, Brenda – that may be worth a try!
Hi Jami,
Do you freeze Swiss chard and if so what process do you do? I love doing my green beans the “Jami” way 🙂
Love that, Patricia. 🙂 I have frozen spinach, chard, and kale similarly to how I do peppers (https://anoregoncottage.com/how-to-freeze-peppers-anaheim/): wash, cut, dry and lay out on a cookie sheet to freeze and then put into freezer bags. This way you can add handfuls to soups, stews, egg dishes, or casseroles easily.
I shuck, cut, then cook with a small amount of water and a little bit of butter for about 5 minutes, cool, put about 2 cups in a food saver bag, (I’ve already sealed the bottom), I leave a little extra at the top, fold it over a couple of times and put a clothes pin on it and freeze. When it’s frozen I seal the top, this way you don’t have a lot of liquid seeping out. This is my Aunt’s method and we always loved it when we had dinners and she brought her corn. I just picked 3 large tubs so I’m going to be busy tomorrow.
Nice tip, Connie – thanks!
Corn on Cob in Microwave – throw entire ear into the microwave, husk and all. Cook 3 to 4 minutes. Chop of end without tassle and grasp the top and squeeze and shake corn out – while it is hot out of microwave. Slides out without any silks on it and is cooked perfectly!!! Didn’t believe it until I tried it – will never fuss with silks again!!!!!
Great tip, Kerri – I, too, didn’t believe it when I saw it (I think on You Tube…), but it really works. 🙂
Thank you! I’ve never frozen corn, and your explanation is the best I’ve seen.
I’m so glad you found it useful, Chris!
I just found your site because I was searching to see if you have to blanch whole corn before you freeze it. The easiest, quickest way to cook corn that I have found is to wrap it in Saran wrap and microwave. You can also use gallon bags if you don’t ha e wrap. Microwave a few minutes, turn over, and microwave a few more. I like it so much better than boiling because it keeps the flavor better, and you don’t have to worry with a pot of water. However, I have not tried it with frozen corn.
I’ve been told by a number of people now that they micro their corn – I’ve tried it a couple times, but never in plastic. It doesn’t melt on the corn?
I always do my corn in micro unless we have lots of people over. Leave in husk, no need to wet it. Cut a bit more than 1/4 inch off from large end, where the cob itself starts. This causes a separation of the husk from the cob. Microwave 4 minutes per cob. Use pot holder, oven mitt or towel to remove, as cob will be hot; hold cob by large end and squeeze – it should slide right out of the husk with no silk attached. If it doesn’t it’s because you didn’t cut quite enough off from the end. This really works! And the corn does taste better than when boiled. Enjoy!?
I’ve used this method many times. It is 4 min. Per cob and may take awhile if doing alot. No more than 4 at a time. It is really the best I’ve ever done.
Just found your site, was looking for ways to freeze corn on the cob. Will try your method. You have some items of interest, especially some of the printed recipes. Thanks for being here, looking forward to following your site.
Thank you – I hope you find more recipes that you and your family will enjoy!
To cook corn on the cob in microwave and have it delicious, I put 4 large ears of shucked corn in square Corning dish with about 3 TBSP water. Put on lid. Cook on high for 4 minutes. Turn each ear over and cook another 4 minutes.
A farm girl gave me this method over 30 years ago and It always works well.
Thanks for that tip, Carol!
I cut the corn off the cob then I could get about 10 minutes I could let you put it in bags to freeze it. I add nothing to it
I agree with all your methods. But its blanched, cut off cob and frozen, when I thaw it I spread it on a large rimmed cookie sheet. Then roast it at 400 degrees for about 15-20 min. It dries out the water or ice crystals that accumulates in the freezer after a few months and gives the corn a delicious roasted flavor with char. Try it!!! Great then in salads or in a tomato, red onion and corn salad with some freah herb, olive oil, tiny bit of red wine vinegar, salt and pepper! It’s yummilicious!!!
Wow, I’ll definitely be trying that when we have corn, Angela – thanks so much!
We cut our corn off the cob raw and then cook it in a kettle with some water, butter, a little salt and sugar for about 10 minutes. Then we cool it in pans and put in quart bags to freeze. I think this tastes the freshest of all methods. The corn is easier to cut off the cobs because you are not handling hot/warm cobs.
Love your site! I made a batch of tomato chutney and ate a whole jar with homemade french fries Friday night. I need to make more soon!
I’ll have to try this, Betsy, it sounds good! Had to laugh over the chutney – it’s WAY too easy to eat a whole jar. 🙂
terea tiltonDo you drain the corn before freezing
Yes, you’ll want it to be as dry as possible.
I have made two her tomato chutney recipe twice and I’m like you, its hard to put the spoon down. Love that recipe. Ga
I go the traditional route and blanche the shucked cobs which I will later boil or steam again and serve whole. This year I am experimenting with cobs frozen raw in the husk. I am the only one here who eats it, so it’s a treat on solo evenings. Sometimes I cut it off the cob and dress with butter but generally not that patient.
We’ve done all 3 of these methods! I also shuck, decob and put the corn in a big roasting pan with a couple sticks of butter, a pint of cream and some salt and slow roast it for 3-4 hours, cool and freeze. It’s the best creamed corn in the world. 🙂
Sounds an awful lot like my favorite baked corn recipe, Lauren, and I’ve never thought about freezing it! Thanks for the suggestion, I’m going to try and see how it turns out. 🙂
we cook our corn in the microwave. wrap in wet paper towel . put on microwavable plate and cook 3 minutes per ear. comes out like fresh.
I’ve read this so many times, Brunella, but for some reason the corn always turns out chewy for us in the microwave. 🙁 Must be something I’m doing wrong, but I’ve give that method up. Glad it works for you!
Our microwave is only 700 watts as it is an older one. Maybe your microwave is too high powered. Try a setting lower than high.
I’ll try that, Pattie!
Variation on the microwave theme which works for us: 3 minutes, shucked, covered with a paper towel soaked in milk (not water).
Never heard of using milk, Paul – I’ll have to try that!
I was looking at freezing whole corn on the cob. I think I’m going to try this but I think after thawing I’ll put them on the BBQ as opposed to boiling water, we do this with fresh corn on the cob and it’s so juicy and delicious it doesn’t need butter or anything.
What do you think?
I would definitely try that, Cheryl! Let us know how it works for you.
Would like to know the results of putting them on the BBQ. Thanks.