Making Freezer Corn is super easy and it’s wonderful to be able to enjoy the delicious taste of fresh sweet corn all year long!
Whether you have an excess of corn of the cob or are just planning ahead, you’ll love having freezer corn ready to go when you want it.
How To Make Freezer Corn
Start by peeling the corn on the cob and removing the silks. Try to remove as many of the silks as possible so that they don’t end up in your frozen corn.
Rinse the peeled cobs of corn and then cut the corn off of the cob. This can be a little messy and a few kernels are bound to go flying. Here are a few suggestions for cutting the corn off of the cob:
- Bundt Pan: Stand one end of the cob on the center cone of the bundt pan. Cut the corn off of the cob and it should fall into the pan.
- Roasting Pan: Use a roasting pan instead of a bundt pan since it is bigger and may catch more kernels.
- Corn Peeler: Try a corn peeler like this to cut the corn from the cob.
Put the corn, water, sugar, butter, and salt in a large stockpot and stir to combine.
Bring the water to a boil over high heat. Then, reduce the heat and simmer for 8-10 minutes.
Remove from heat and allow the corn to cool for 10-15 minutes. Then transfer the corn along with the liquid into labeled zip top freezer bags.
You could also freeze the corn in airtight containers. With either option, be sure to leave some headspace for expansion.
Try to remove as much air as possible from the bag and then seal it shut. Lay the bags of corn flat in the freezer until they are frozen. That way they are stackable.
How long can I store freezer corn?
Freezer corn should last 8-12 months in the freezer when stored in the proper conditions. The main thing to watch for is freezer burn.
How do I cook freezer corn?
You can cook homemade freezer corn the same way to you cook store-bought frozen corn.
- Stovetop: Put the frozen corn and 1 cup of water into a stockpot or saucepan. Bring to a boil over high heat. Then, cover and reduce the heat to medium. Cook for 4-5 minutes, stirring occasionally.
- Microwave: Put the frozen corn and 1/2 cup of water in a microwave-safe bowl. Cover and cook on high for 6-7 minutes, stirring halfway through.
Want more corn recipes? Try these next:
Wondering how long to boil corn on the cob? We’ve got you covered with this classic boiled corn on the cob recipe. Serve hot with lots of butter and salt.
This Corn Salsa recipe is a Chipotle copycat with corn, peppers, onions, and cilantro. It can be eaten with chips or on top of chicken, tacos, or fish!
Flavorful Corn Dip is the perfect dish to bring to your next party or backyard barbecue. Serve cold or hot with corn chips or tortilla chips.
A Corn Salad is a creamy combination of fresh sweet corn, colorful peppers, and ripe tomatoes! It is the perfect summer salad for potlucks, picnics, and barbecues.
Freezer Corn
Making Freezer Corn is super easy and it's wonderful to be able to enjoy the delicious taste of fresh sweet corn all year long!
Ingredients
- 5 cups fresh sweet corn kernels (cut from corn on the cob)
- 1 cup water
- 1/4 cup granulated sugar
- 2 tbsp butter
- 2 tsp salt
Instructions
To Make Freezer Corn
- Put all of the ingredients into a large pot and stir to combine.
- Bring to a boil over high heat. Then, reduce the heat and simmer for 8-10 minutes, stirring occasionally.
- Remove from heat and cool for 10-15 minutes.
- Transfer the corn along with the liquid into labeled zip-top freezer bags, leaving a little headspace for expansion.
- Remove as much air as possible from the bags before sealing shut.
- Lay the bags of corn flat in the freezer until frozen.
To Cook Frozen Corn
- Stovetop: Put the frozen corn and 1 cup of water into a large pot. Bring to a boil over high heat. Then, cover and reduce the heat to medium. Cook for 4-5 minutes, stirring occasionally.
- Microwave: Put the frozen corn and 1/2 cup of water in a microwave-safe bowl. Cover and cook on high for 6-7 minutes, stirring halfway through.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 485mgCarbohydrates: 21gFiber: 2gSugar: 8gProtein: 3g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Juleen Vallafskey says
Love freezer sweet corn! We make BIG batches in the nesco and it lasts all year!
Shimla Hills says
Nice points shared by you regarding iqf corns.
Lin Collins says
I have to commend you for attempting to cook food when you obviously have no experience doing so the old fashioned way. Your freezer corn method is interesting, and may be good assuming one likes to eat a bit of corn with their sugar. That said I forget that I’m old and that new ways aren’t always bad. I can remember when one put up corn without a freezer, called canning, and need to point out that one does not EVER “peel” corn. One “shucks the husks” from an ear of corn. I have to ask though WHY anyone would 1) cut the corn off a raw cob instead of blanching and then cutting off the cob. It’s so much more difficult when raw. 2) add water and sugar to the corn one is freezing? It takes up space and is redundant if one has blanched properly. The sugar part I suppose is simply a matter of taste but it should be known that one could survive if needed without it.
Mary L. Forster says
Good points..thank you!
Judy Elander says
If you cannot say anything “nice”, do not say anything at all!