Imagine eating sweet corn in the middle of winter that has that just-picked flavor. The easiest way to get that is by freezing sweet corn when its at it peek during the summer. Freshly picked corn from your garden or the local farmers market will give the best results.
For best results use vacuum seal bags, plastic bags or rigid plastic containers designed for use in the freezer. Package according to your family’s needs: pint bags or containers hold 2 cups, quarts hold 4 cups.
The corn should be blanched and cooled before freezing. Lacking a blancher, use a kettle.
A handy chart provided by National Center for Home Food Preservation shows blanching times for various vegetables.
If you are new to blanching or need a refresher, read Blanching How-To.
Freezing Sweet Corn
Blancher. Lacking a blancher, use a large kettle
Large bowl of cold water
Freezer safe containers
Sharp knife for cutting corn from cob
Fresh picked sweet corn
- Husk corn and remove silk.
- Blanch for 7 to 11 minutes (small ears, 7 minutes; medium ear, 9 minutes, large ears, 11 minutes)
- Remove from blancher and put into bowl of cold water.
- Cut kernels from the cob with a sharp knife.
- Put kernels into a freezer safe container.
- Put containers in the freezer.