What You’ll Need:
- Fresh corn on the cob (as many as you want)
- Large pot of boiling water
- Ice water bath
- Sharp knife or corn cutter
- Freezer bags or vacuum sealer
Step-by-Step Freezing Instructions:
- Shuck the Corn
Remove husks and silks completely. Rinse under cool water. - Blanch the Corn
Drop corn cobs into boiling water for 4 minutes. This stops enzyme activity that can degrade flavor and texture. - Cool Immediately
Transfer blanched corn into an ice water bath for 4–5 minutes. This halts cooking and locks in color. - Cut Off the Kernels
Once cool and dry, slice the kernels off the cob using a sharp knife. Stand the cob vertically for easy cutting. - Package for Freezing
Portion corn into freezer-safe bags. Squeeze out as much air as possible (or use a vacuum sealer for best results). Label with date. - Freeze and Store
Lay bags flat in the freezer for efficient stacking. Corn can last up to 10–12 months and still taste garden-fresh.
Pro Tip: Freeze some cobs whole if you like grilled corn in the winter. Just thaw and roast.