Are you looking to hold on to some of that delicious sweet corn that is so prevalent at this time of year in the Midwest? This is great, basic recipe for how to freeze sweet corn off the cob! Corn on the cob is absolutely delicious, especially in the summer months (around June-August) there really is nothing that can beat that sweet taste and texture-- you could basically eat it raw. Because it is so good, you are definitely going to want to preserve some of that for later. I promise that if you do prep now, you will be grateful come Thanksgiving time (I know it’s not even September yet, but I’m already thinking of Thanksgiving dinner)! It does not take that much work, and this way you already have a Thanksgiving dish prepped and ready to go in the freezer. It is seriously good, definitely worth the little bit of effort over canned or frozen. You are going to want to save this freezing sweet corn recipe!
What makes this corn off the cob recipe so special?
This “recipe” is simple. Cut the corn off the cob (I use a sharp knife or a tool from Chef’n that makes it really easy). Add cut kernels to a big pot, add a little water, sugar, and salt. Boil for a few minutes and voila! The best corn ever. It’s a little more creamy than standard corn kernels, because as you trim it off the cob, you create juice along the way. And of course you have to scrap it to make sure to get all the sweet goodness! If your corn is really fresh and in season, I would omit the sugar entirely.
This corn is special because it's cross between what you would find in a can or frozen, combined with the creaminess of creamed corn, and the fresh flavor of in season corn on the cob.
Ingredients
- ears of sweet corn
- water
- sugar (optional)
- salt
Instructions
- Shuck corn.
- Remove corn from cob using a sharp knife or a corn stripper
- Place into large pot with water, salt, and sugar (if using).
- Bring to a boil and cook for 6-8 minutes.
- Remove from heat and let cool completely.
- Once cool, pack into freezer bags with liquid. I like to label the bags with how many cups are in there, the date, and whether or not I added sugar to that batch.
- To reheat, allow bag to thaw in fridge, pour into a saucepan, and cook until heated through.
How to freeze corn ON the cob without blanching or cooking
Are you looking to freeze some cobs of corn raw? That is even easier. The best way to freeze corn on the cob is to simply shuck the corn and remove all of the husks and corn silk. There is no need to blanch corn. Unblanched corn on the cob works just as well, and you omit that extra step. Freeze unblanched corn cobs in freezer safe bags with has much air removed from the bags as possible.
Cook as you would regular corn on the cob, I usually cook fresh corn for just a few minutes in boiling water until just cooked through. Frozen corn may take 1-2 minutes longer, just watch it and see!
Looking for more help with your Thanksgiving table? Try one of these classic recipes below.
How to Freeze Corn off the Cob
Ingredients
- 6-8 ears of sweet corn
- 1 cup water
- 1-2 tbsp. sugar optional
- 1 tsp. salt
Instructions
- Remove corn from cob using a sharp knife or a corn stripper
- Place into large pot with water, salt, and sugar (if using).
- Bring to a boil and cook for 6-8 minutes.
- Remove from heat and let cool completely.
- Once cool, pack into freezer bags with liquid. I like to label the bags with how many cups are in there, the date, and whether or not I added sugar to that batch.
- To reheat, allow bag to thaw in fridge, pour into a saucepan, and cook until heated through.
TRINITY says
I agree on omitting the sugar! most good fresh sweet corn on the cob has plenty of it own natural sweetness! I have to admit not all of the corn ends up being saved for the holidays! It just tastes way to good to wait that long!
joanne says
looking for a recipe for soup that has some heat using leftover corn cobs