Sweet freezer corn is a way to enjoy everything you love about hot buttered corn all year long! Freezing corn is so much easier than you think! We love serving it as a side dish, or adding it to soups, stews, casseroles, salads, etc!
Sweet corn is also called corn on the cob, or corn off the cob. If you want to preserve all the yummy flavors of fresh corn on the cob, freezing sweet corn for later is the answer!
I have childhood memories of freezing corn. We lived in a place where it was too cold to grow. Friends from warmer climates used to share their bumper corn crops with us.
My brothers and I would husk the corn. My mom would boil the corn on the cob. Then she would cut it off the cob, put it in bags, and freeze it.
The most memorable part of the experience happened when my mom would turn around. We would grab pieces of corn that were in a big chunk, run and hide behind the couch, and savor it! I’m surprised that she actually had any corn left to freeze.
How many ears of corn does it take to make one cup of corn? About 3/4 a cup of corn kernels on each ear. It will take about 20 ears of corn for this recipe.
Ingredients in freezer corn
Justin’s great aunt shared this recipe with me many years ago and it’s the BEST freezer corn in the world! There are a few little things about this recipe that make it extra yummy!
- Corn: Pick fresh corn ears that don’t have any brown spots on them. I like white and yellow corn varieties like Honey and Pearl or Peaches and Cream.
- Sugar: Granulated. Yes, this recipe has sugar added to it! Some people think sweet freezer corn is sweet enough on its own. That might be true, but once you try it this way those extra calories will be worth it! I also think it helps the corn freeze a little better.
- Salt: Regular iodized table salt. Use the exact amount or it will affect the freezing point. It adds extra flavor to the corn. We don’t need to salt when serving this recipe.
- Butter: Use real butter. Adding a little butter to the mixture obviously makes the freezer corn richer and gives it amazing flavor!
How to freeze sweet corn – step-by-step instructions
Freezing corn off the cob is actually really easy! With this recipe, you don’t even need to know how to blanch corn because thank goodness that isn’t one of the steps!
Step 1: Husk corn. Clean the cobs to remove any silk that’s stuck on them.
Step 2: Cut fresh kernels off the cob. See my tips below for the easiest way to do this.
Step 3: Add raw corn kernels, water, sugar, salt, and butter to a large pot.
Step 4: Bring to a gentle boil. Simmer for 10 minutes.
Step 5: Let cool until about room temperature.
Step 6: Ladle corn and some juice in freezer containers or freezer bags.
Step 7: Lay bags flat and freeze.
Tips on how to freeze corn off the cob
It seems like no matter how careful I think I’m being, I always make a huge mess when I freeze corn. Part of freezing corn is mopping the floor and cleaning up the sticky mess afterward! Here are a few little hacks that seem to help minimize it though!
- Place the cutting board inside a large cookie sheet. The cookie sheet helps catch some of the flies away from corn kernels.
- Some people place a corn cob in the hole of a bundt pan and slice it from there. The kernels are supposed to fall in the pan. I don’t have super great success with this method, but others do.
- For this recipe cut the kernels from the cobs before cooking the corn. This is so much easier than cooking the corn cobs first. It’s easier to handle before it gets hot. More corn fits in the pan after it’s cut off too.
- My boys do all the husking outside. At least that mess isn’t in the house!
- Freezing corn really is easier with two people. It helps to have someone hold the bags while you add corn to them.
FAQs about freezing sweet corn
In an airtight freezer container, or in a sealable freezer bag. Lay the bags flat, freeze them, then stack them to conserve freezer space.
Up to one year in a deep freeze.
Up to three days.
I plant peaches and cream, and white and yellow corn. Check out these other sweet corn seed varieties.
How to cook frozen corn on the cob?
Corn can either be thawed in the fridge before cooking, or it can be cooked frozen. Here are three different ways to cook it!
- Microwave – Microwave thawed or frozen corn on high until warmed through. Time will vary depending on how much corn you’re cooking.
- Pressure Cooker– Add frozen corn and 1/2 a cup of water to the Instant Pot. Close seal. Cook on High Pressure for 4-5 minutes. It will take longer for bigger pieces of corn.
- Stove Top- Add thawed or frozen corn to a saucepan. Start cooking on medium heat. As it heats the juices will melt and you can start stirring occasionally. Cook until warmed through.
Freezer Corn Recipes
Now that you know how to freeze fresh corn you’ll also want to know what to do with it! We love adding corn to soup, chili, warm dips, and salads, and eating as a side dish. Here are a few of our favorite recipes!
- Cheesy Corn Dip with Cream Cheese– serve with crackers or chips
- Creamy Taco Soup – the BEST taco soup ever
- Mexican Bean Dip – slow cooker appetizer
- Slow Cooker Creamed Corn – easiest side dish
- CrockPot Chicken Nachos – we love topping these with corn
- Classic Slow Cooker Roast – serve with mashed potatoes and corn
- Chicken Taco Pizza – with Doritos on top
- Poolside Dip – skinny version
Grab my Sweet Freezer Corn Recipe
Now that you know how to freeze fresh corn you need to head to the farmer’s market and grab some fresh sweet corn! Trust me, you’ll be so glad to have it in the freezer! It knocks the socks off of canned or store-bought corn! And
Sweet Freezer Corn Recipe
Ingredients
- 15 cups corn kernels
- 1/8 cup salt
- 1/2 cup granulated sugar
- 4 cups hot water
- 1/4 cup butter
Instructions
- Husk corn. Clean the cobs to remove any silk that’s stuck on.
- Cut fresh kernels off the cob.
- Add raw corn kernels, water, sugar, salt, and butter to a large pot.
- Bring to a gentle boil. Simmer 10 minutes.
- Let cool until about room temperature.
- Ladle corn and some juice in freezer containers or freezer bags.
- Lay bags flat and freeze.
Ruth says
I do something similar. No water. 1/2 cup butter, 1/4 cup whipping (heavy) cream, 2 tsp. Salt & 2 Tbsp. Sugar.
Amy Engberson says
Adding whipping cream sounds amazing! I love that idea!
Mary Whaley says
Why add sugar n salt,the corn is sweet already? Why do you have to cook it?
I freeze the fresh corn leave it on the cob and vacuum seal it.stays fresh all winter
Amy Engberson says
It sounds like you have found a method that works perfectly for you! I haven’t found a freezer corn ON the cob recipe that I loved yet.
Jeanette Roy says
Is it pickling salt that is needed or can we just use regular table salt?
Amy Engberson says
I use regular table salt.
Nancy says
Last year I tried this recipe and a basic “blanch, remove kernels and freeze”. This was by far the better of the two. Whole family agreed. This year we only made this recipe!!
Amy Engberson says
I agree! This method tastes the best and is easier. It’s a win win! Enjoy!
Lisa Ruf says
Horribly over salted!! Couldn’t eat it
Amy Engberson says
I have about 250 comments on this recipe and this is the first time I’ve heard that this recipe is too salty. You could always reduce the amount of salt to taste.
Deborah says
I have always used a less amount in my food than others. I did a taste test when adding the salt adding small amounts at a time. I used half the amount of salt called for. If I hadn’t I’m pretty sure it would have been way too salty for me also. I also decreased the amount of sugar. It’s delicious with the adjustments
Amy Engberson says
I’m glad you were able to switch it up “to taste”!
Karen says
I put wooden cutting board across sink, used electric knife and covered everything around area with tea towels to help shield from mess. Worked great & only way to go! Perfect recipe, m grandchildren love it!
Amy Engberson says
I love that idea! Anything to make cleanup easier is a win in my book! Enjoy!
Marla says
I currently have 4 dozen ears of corn, shucked and ready to do something with on my kitchen counter. My grandma used to make freezer corn and this is probably how she made it. I’m going to do this!
Amy Engberson says
This is an old fashioned so it’s probably really similar to your grandmas! You’ll love it!
Darlene Wolff says
Make
This recipe
Every year !!! Grwat
Tasting corn throughout the year
Amy Engberson says
Yes! It’s a tradition at my house too!
Melinda says
Yes I have and it is excellent! Thank you! In fact I’m using it again tomorrow!
Susan Kocak says
My hubby grows the corn and I cook it! Second harvest season I have used this delicious recipe! Easy to prepare and freeze, there is nothing else like having fresh corn when the snow is flying in upstate NY! I add Olivio, instead of butter, and it is soooo tasty and yummy! Thank you!
Amy Engberson says
I agree! It’s best to pull freezer corn out in the winter. It’s so worth the effort!
Theresa Cran says
I tried this with our fresh corn this year and it turned out wonderful! Our corn was a different brand that we hadn’t used before and was less sweet than we like it. This method brought the sweetness into the corn so I didn’t feel like I was wasting my time on corn that we wouldn’t like during the winter months!
Amy Engberson says
Isn’t it crazy how different varieties of corn taste? I’m glad this recipe made it just right! Enjoy it during the winter!
Debbie Graham says
This is very easy and delicious way to freeze sweetcorn.
Since our sweetcorn is sweet and delicious that we sell at our farm Market at Curtis Orchard in Champaign, Illinois, I didn’t add the sugar. Delicious!
I made a video and shared your link. It’s on our Facebook, Instagram and YouTube Channel for Curtis Orchard & Pumpkin Patch.
Lyn says
Can this recipe be canned?
Amy Engberson says
I’ve never canned this corn recipe before. Freezing it is great because it tastes fresh when you’re ready to use it.
Donna Hoff says
I love corn and am trying my hand at corn cob jelly this afternoon. Wasn’t sure what to do with all the fresh kernals. Found your recipe and it is hands down the best side dish corn I’ve ever tasted in my life! I could sit down and eat the whole potful! Thank you so much for posting this.
Amy Engberson says
I’ve never heard of corn cob jelly. You totally piqued my curiosity and I had to try it! It looks like such a fun recipe and it would go hand in hand with my freezer corn! Thanks for sharing!
Donna says
I’ve read that it tastes mildly like honey. I’m waiting for my batch to set up!
Amy Engberson says
Sounds delicious!
DIANE says
Excellent recipe. My husband has been looking for years on how to freeze corn. He has tried different recipes before and it never came out great, so he stopped doing it. This recipe he tried a few weeks ago and just loves how it came out and as I am writing this, he is actually doing some right now. Thanks for the recipe.
Amy Engberson says
Yay! I’m glad your husband finally found a recipe he likes!