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
- 15 cups corn kernels
- 1/8 cup salt
- 1/2 cup granulated sugar
- 4 cups hot water
- 1/4 cup butter
- 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.