How to Freeze Corn
Based on our research and experiments, this method is the BEST way to freeze corn for fresh, summer taste even in the middle of winter.
Equipment
- Large Stock Pot
- Cooling Rack set over a Sheet Pan
- Vacuum Sealer (optional)
- Vacuum sealer bags or freezer bags
- Chef's knife or other large knife
Instructions
- Husk corn cobs.
- Place corn on the cob in a large stock pot with about 1-2 inches of water at the bottom. Bring water to a boil.
- Steam corn on the cob for 3 minutes. Remove from pot promptly to stop cooking.
- Cool corn on the cob on drying racks until dry.
- Cut corn off the cob. We find the "bundt pan method" easiest for accomplishing this task. Set the end of the corn cob on the middle circle of your bundt pan and cut down the sides, letting the corn fall into the pan.
- Place corn in freezer bags or use your vacuum sealer to freeze about 2 cups per bag. If using regular freezer bags, you can suck the air out of the bag using a straw! Corn can be quite moist, so you may have to use your vacuum sealer twice to remove all the moisture.
Notes
We use a vacuum sealer to bag up our corn and remove the air for the freshest results. This isn't absolutely necessary, as you can use freezer bags and remove the air with a straw.
However, we find it worth the investment for the amount of freezing we do every year. We use it mostly for freezing green beans and corn, but it can also be used for meat and other veggies.
Tried this recipe?Let us know how it was!