Freezing sweet corn: whole kernels (2024)

FAQs

Freezing sweet corn: whole kernels? ›

Package the corn in freezer containers, leave one-half inch headspace. Seal and freeze at zero degrees F or below. For best quality, eat within 8-12 months of freezing.

Cut the corn kernels from the cob by slicing from the top to the bottom of the corn cob, cutting between the kernels and the cob. Freeze the corn: Transfer the corn kernels into zip-top freezer bags, remove as much air as possible, seal, and label. Freeze the bags flat.

While blanching helps to preserve the flavor and nutrients of the corn after freezing, you can skip that step.

Our local farmer whose specialty is corn says to freeze the corn, with husk intact, if you can't use it right away. I take it out of the freezer and cook it in the microwave as is. Don't remove the husk. Cooking time will vary according to the size and number of ears.

It takes about 6 to 8 ears of corn to fill one QUART FREEZER bag. If you want to preserve with the best flavor and taste, follow the steps below.

Corn on the Cob

Blanching corn is an important step in the freezing process. To blanch, put several ears of corn into a gallon of boiling water. Blanching time starts when the water returns to a boil. Blanch small ears for 7 minutes, medium ears for 9 minutes and large ears for 11 minutes.

Place the cobs onto a clean tea towel. to drain slightly. Dry the outside of each cob slightly with a clean tea towel. Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time. Place the foil-wrapped cobs in a large bag, then freeze.

This is because the process of blanching destroys enzymes that can change the flavor, texture, and even the color of vegetables, including corn, during their time in the freezer. Corn that has not been blanched before freezing can become chewy (and sometimes downright mushy) once it's thawed.

Keeping the husk on the cobs helps to slow the drying-out that occurs once corn kernels are exposed. If you're planning to eat the corn in the next day or two, immediately put the unhusked, loose ears into your refrigerator to keep them fresh.

It's best to use your corn the day you buy or harvest it. However, you can keep it fresh longer by storing it, unwashed and unpeeled, in a sealed plastic bag in the crisper drawer of your fridge. This'll keep it usable for about five to seven days.

How do you know when frozen corn is done? ›

Fill a large pot with water at least halfway and bring to a boil. Add frozen corn, cover, and return to a boil. Once boiling, remove the cover and boil 5-7 minutes or until hot and the kernels are tender. Serve with butter and salt.

Four medium ears of corn will yield about 2 cups, the equivalent of a 10-ounce package of frozen corn.

Drop the frozen corn into boiling water and cook until the kernels are tender. Remove the corn, pat dry, butter each cob, and get ready to enjoy.

Frozen corn, both on the cob and in kernel form, lasts safely for up to a year. However, it's best to enjoy your frozen corn within six months, which is when it will be at its tastiest.

Refrigerate corn still on the husk uncovered. Once the husk has been removed, wrap cob tightly in Glad^® ClingWrap before refrigerating. Store raw or cooked kernels in GladWare^® food protection containers and refrigerate. For an awesome way to use your leftover corn, try this recipe for black bean and corn salsa!

Load the ears into a FoodSaver® bag or roll and vacuum seal them with your vacuum sealer. Vacuum sealed corn will stay fresh for over one year. This method will protect your cobs from freezer burn and keep them fresh for over a year - perfect for waiting out for the next harvest.

So when you freeze unpopped kernels, they'll lose moisture and turn into old maids way before they even have the chance to pop. You're better off keeping unpopped kernels in an airtight container away from direct sunlight.