There is nothing better than sweet corn in the summer! Want to know what’s even better?! Enjoying the flavors of sweet corn all year long!

Learn how to preserve sweet corn right from the cob at home! This is my tried and true method for freezing sweet corn.

Want to make your sweet corn harvest shelf stable? Check out my quick pressure canning recipe for sweet corn!

Why You’ll Love This Method

You can ensure it’s done at the peak of freshness, retaining maximum flavor and nutrients.
Freezing extends the shelf life of sweet corn, allowing you to enjoy its taste and nutritional benefits long after the harvest season.
Having pre-prepared frozen corn on hand saves time in meal preparation, making it easy to add to soups, stews, casseroles, and other meals.
Home-frozen sweet corn is less processed compared to commercially frozen corn, which can help maintain a fresher, more natural taste.

Recipe Tips

Flash Freeze: You can flash freeze the sweet corn kernels before packing them into the ziplock bags. This will stop them from freezing together. I, however skip this step as it thaws out quick enough for me for dinnres.

Cut Cobs on a Baking Sheet: Try cutting the cobs on a cutting board placed on a baking sheet. I find this helps keep the kernels a little less messy when cutting!

Vacuum Seal: Use a vacuum sealer if you have one to remove excess air and prolong the corn’s freshness.

Let the Corn Cool: Be sure to let the cobs cool before handling after blanching. The cobs will be HOT if you skip the ice bath step.

Get the Kids Involved!: Get the kids involved by getting them to help husk the cobs outside.

Equipment

Large pot
Large bowl of ice water
Sharp knife
Baking sheet (to keep cutting mess free)
Freezer bags or containers
Paper towels or a clean kitchen towel

Ingredients

Sweet Corn: fresh and on the cob!
Sugar: granulated sugar for added sweetness (optional)

How to Freeze Sweet Corn

Prepare the Corn: Husk the corn and remove all the silk. Rinse the corn under cold water to clean it thoroughly. Remove any bad parts. I like to cut the point ends off at this stage to make removing the kernels easier.

Blanch the Corn: Fill a large pot with water and bring it to a boil. While waiting for the water to boil, prepare a large bowl of ice water. Once the water is boiling, carefully add the ears of corn. Blanch the corn by boiling it for 4-6 minutes.

Remove the Corn: Immediately transfer the blanched corn to the ice water to stop the cooking process. Let it cool completely, which should take about the same amount of time as the blanching (4-6 minutes).

Cut the Corn Off the Cob: Remove the cooled corn from the ice water and pat it dry with paper towels or a clean kitchen towel. Using a sharp knife, cut the kernels off the cob. Hold the cob vertically on a cutting board placed in a baking sheet. Carefully cut downward, close to the cob, to remove the kernels.

Fill the Bags: Scoop the kernels into ziplock bags. Use small bags for easy-to-use portions.

Sweeten the Corn (Optional): If you like your corn a bit sweeter, you can sprinkle sugar over the kernels. Use about 1 teaspoon of sugar per ziplock of sweet corn. If you are looking to do this fast like me, toss a teaspoon of sugar into each ziplock bag and call it a day!

Store the Corn: Squeeze out as much air as possible from the bags before sealing. Label the bags or containers with the date and contents.

Freeze: Store the bags or containers of corn in the freezer. Properly frozen, the corn can last up to 12 months.

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