Preserving Summer’s Bounty: Freezing Corn

With it being the first day of October and all, perhaps I’m a bit late with this post. But maybe – just maybe – you are a lucky duck and still have some sweet corn available. And maybe you wish you could just keep it all winter long and have it taste just as good as freshly picked. If this describes you, then here’s an easy way to do just that.

Growing up, it seemed like corn-freezing-day was an all day event. Sometimes it went into the night. Maybe my memory exaggerates. Or maybe we were just freezing a heckuva lot of corn. Either way, when I got together with my parents earlier this fall to freeze some corn, it was so much quicker than I remembered it being.

If you’re new to the whole “preserve your own food” thing, freezing is probably one of the easiest, quickest methods. Consider it the gateway to further food preservation.

corn on the cob, corn in husk, bushels, corn

With corn, the step that takes the longest is the shucking. Husking? Peeling. Whatever you call it, you have to remove the husks first. And the silk. I’m kind of particular and I like as much of the silk as possible to be removed. I just don’t like it stuck in my teeth.

When it’s all shucked, give it a quick (or more thorough – you decide) wash in the sink. You can remove more of the silk this way, as well as any other dirt or critters that might have gotten in.

corn on the cob, corn

Next, you want to blanch it. What does this mean? It means you’ll put the corn into a pot of boiling water for a short amount of time (4-11 minutes). This stops the enzyme activity that could change the color or taste of the corn later on. It’s recommended that when blanched, you put the corn into really cold water as quick as possible to stop the cooking process. But…I have to admit that we’ve never done that. We just proceed to the next step…

blanching corn, corn, blanching, corn on the cob

corn on the cob, corn, cutting corn

…cutting it off the cob. Thinking about it now, if we quickly cooled the corn first, it would be a lot easier on the fingers to cut the kernals off the cob. No more scorched fingers. I’ll have to remember this for next time.

Once it’s off the cob, all that’s left is to fill up your bags. Heavier duty “freezer”-type bags are recommended. Fill ’em up and put ’em in the freezer. In mine, I put about two or two-and-a half cups of corn in each bag. This will be plenty for the two of us to eat as is or to add to soups.


  1. Freezing corn. I agree it did seem to take all day. It sure tastes good in the winter!

  2. Such a cool tradition!

  3. Maybe it’s a kid thing – I remember the corn freezing process at our house seemed to take all day too 😉 I love home grown corn available all winter long . . . too bad I don’t have room to grow corn at my house.

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