Wondering how to freeze corn on the cob? Here is an easy way to have delicious sweet corn year round! Includes instructions for how to cook frozen corn.
Freezing corn on the cob is super easy whether you have extra corn on the cob that you aren’t sure what to do with. Or you want to save some of the fresh sweet corn from the summer to be able to enjoy it in the winter.
How To Freeze Corn On The Cob
Start by peeling the corn on the cob and removing the silks.
Want to cut the corn from the cob to make freezer corn rather than freeze the whole cob? Find my recipe and instructions for freezer corn here.
Bring water to a boil in a large stock pot. Add the corn and boil for 3-4 minutes, turning the corn as needed.
Want to eat the corn right away? See my post about how long to boil corn on the cob here.
Should I add salt to the water?
No, do not add salt to the water. The salt can toughen the corn. If you really want to add something, one of my best friend’s dads adds sugar to the water to sweeten the corn a bit more.
Use tongs to remove corn from the boiling water.
Place the corn in ice water for 3-4 minutes to cool, turning occasionally.
Use a paper towel or clean flour sack towel to dry the cooled corn on the cob.
Place the corn on the cob in a pan or on a baking sheet. Put them in the freezer for a couple of hours to freeze.
Remove the corn on the cob from the freezer and wrap it tightly in plastic wrap.
Put the wrapped corn cobs in a labeled and dated zip top freezer bag. Remove as much air as possible before zipping the bag shut. Then place in the freezer until ready to use.
How long can I store frozen corn on the cob?
Frozen corn on the cob should last 8-12 months in the freezer. The main thing to watch for is freezer burn.
When ready to enjoy, cook the frozen corn on the cob in boiling water on the stovetop or in the microwave.
- Stovetop: Unwrap the frozen cobs of corn. Place them in a large stockpot and add enough water to cover the corn. Bring the water to a boil over high heat. Then, turn the heat to medium, cover the pan, and cook for 6-8 minutes, until heated through.
- Microwave: Unwrap the frozen cobs of corn. Place 1-2 ears in a 2-quart microwave-safe dish and add 1/4 cup of water. Cover and microwave on high for 7-9 minutes until heated through, turning halfway through cooking.
Want more corn recipes? Try these next:
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.
Here’s how to grill corn on the cob with the husks. It’s so easy to do with no prep, no soaking, and no peeling the sweet corn beforehand.
How To Freeze Corn On The Cob
Ingredients
- 4 ears of corn on the cob
- 6 cups ice cubes
Instructions
- Peel the corn on the cob and remove the silks.
- Fill a large stockpot about half full of water. Bring the water to a boil over medium heat.
- Add the peeled corn on the cob. Cook for 3-4 minutes, turning the corn occasionally.
- While the corn is cooking, prepare an ice bath in a 9×13 pan.
- Use tongs to transfer the hot corn from the pot to the ice bath. Cool for 4-5 minutes.
- Pat the corn dry and place in a pan or on a baking sheet. Put them in the freezer for a couple of hours to freeze.
- Remove the corn on the cob from the freezer and wrap it tightly in plastic wrap. Place in a ziptop freezer bag and return to the freezer.
How To Cook Frozen Corn On The Cob- Stovetop: Place the frozen corn in a large stockpot. Add enough water to cover the corn. Bring the water to a boil over high heat. Then, reduce the heat to medium, cover and cook the corn for 6-8 minutes, until heated through.
- Microwave: Place 1-2 ears of frozen corn in a 2-quart microwave-safe dish. Add 1/4 cup of water. Cover and microwave on high for 7-9 minutes until heated through, turning halfway through cooking.
Kathy says
I have tried all different kinds of methods to freeze corn on the cob, as we have the most delicious local corn and it would be fantastic to be able to have some in the winter. I am not interested in removing it and freezing the kernals, I only want corn on the cob. That being said, I haven’t found a method that doesn’t leave the corn a bit mushy after freezing and re-heating. I experimented with this method recently, following the instructions exactly and taking the corn from the freezer after one week to see what the results were. As I expected, although the corn tasted fine, the texture was slightly mushy. I put the frozen corn in boiling water and cooked it for about 4 minutes, as it had already been blanched in the beginning of the process. The time wasn’t long enough, as the corn was still a bit cold near the cob. I feared that cooking it too long would lead it to being too mushy, but that clearly wasn’t the case. I am now wondering if pulling the corn out early and letting it thaw will make a difference in the texture. That will be my next experiment with the 6 ears that I froze today.
Red says
I’ve been using my instant pot to steam corn for 1 minutes.Let the pressure off & blanch. Keeps kitchen much cooler.
Dorothy says
After blanching, cooling and drying corn on the cob what does freezing for a few hours before wrapping in plastic wrap do for the corn? Is it necessary?
Terri says
I have the same question. Why do you have to freeze the corn before wrapping it in plastic?
Tonia says
Hello! We found flash freezing the corn on the cob first prevents excess moisture from being trapped between the corn and the plastic. That being said you can skip that step if you prefer!
Glynis Barton says
You’re both wrong. Either bake corn with shucks on or slice kernels off and sauté in butter. No need for water which removes flavor. If it good corn you don’t need sugar.
Karen Schoepp says
I followed this method carefully and my corn came out mushy when I cooked it. Any tips?
Darcy Parkman says
Teresa says
Do I have to boil the corn first?
Tonia says
Blanching vegetables before freezing is important to stop the enzymes resulting in better color, flavor, and texture of the frozen vegetables. It also helps get rid of dirt and organisms on the surface and helps to prevent the loss of vitamins. That being said there are several sites that give instructions on how to freeze corn without blanching, it just isn’t the method I recommend.
Lin Collins says
I agree. The exception being that those who claim it is possible to freeze corn without first blanching have no idea what fresh corn should not only taste like but what the texture should be etc. After years of trial and error I have concluded that to not blanch one may as well further save themselves the trouble and just feed the corn to the hogs. It’ll go to better use that way, as it won’t be fit for humans to eat anyway and you’ll end up with a tasty pork chop in a few months.
Elaine Goldsmith says
I froze my corn on the cob without blanching. I then thawed the corn and boiled for 10 minutes. The corn still tasted very good, but was a bit mushy. I have more frozen corn, do you think that I can boil without thawing first, and that it might not be mushy? Or have I ruined the corn by not blanching?
Thanks, Elaine
DorothyRosas says
How many ears can be put in one zip lock bag
Tonia says
You can put however many will fit in your bag. I think the ones I was using would probably fit 5 or 6 ears.
Pat Cook says
How long would you cook frozen corn on the cob in an Instant Pot?
Lin Collins says
Why would one use an insta pot for cooking corn? I do not see any benefit?
Jerry says
Can I freeze them in food saver bags instead of wrapping each ear?
Tonia says
Hi Jerry,
Yes, you can use food saver bags instead of wrapping each ear! Enjoy!
~Tonia
Caraline says
Would this work the same if i cut the ears in half first, or leave whole and cut before use?
Tonia says
Yes, it would work the same if you cut them in half first! Enjoy! ~Tonia