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.
Juanita says
Corn is prepped and I came across your recipe. Thank you. I use an electric knife, place a glass bowl upside down inside another bowl to catch the kernels. Very little mess.
Amy Engberson says
That would work really well. The less mess the better!
Laura says
We always froze corn by blanching the ears,cooling immediately in a sink full of ice water. Easiest -?- way to cut off the corn was to take a piece of plywood and a long nail hammered through the middle turn upside down -scrub everything well and cover board w/foil. Put on plate or in a cakpan. Wide end of ear on nail and you can strip of kernels fast, just be aware of sharp nail!!! Probably not very safe: reader beware! Also covering as much of kitchen counters and floor with newspapers will make cleaning so much easier.
This brings back memories of working with my Mom in the kitchen. Thanks for your post.
Amy Engberson says
Sounds like you have a perfect method figured out! I should try lining my floors and counters with newspaper, it’s such a great idea.
Wanda says
Amy, last year you froze the corn without cooking it. How did it turn out? Not cooking would be a huge time saver, but I’m worried about compromising taste and quality. Thanks!
Amy Engberson says
I did try making a few batches without cooking the corn. I was hoping it would work just as well because it would save me so much time. Unfortunately, I like it better when it is cooked first. Bummer! During the cold winter months it’s worth it when you can grab a bag of summer tasting sweet freezer corn!
Tammy says
Is it ok to double the recipe when making several batches or do you prefer to make just single batches? I just got 10 dozen ears of corn today and I am excited to try this recipe and have sweet summer corn in the middle of the winter ! Thank you so much for sharing your recipe ! 🙂
Amy Engberson says
Sometimes I double the batch with success, although it takes a pretty big pot! I wish it was summer all year long. Freezing some of the flavors of summer makes winter doable!
Emily says
We don’t have corn in our garden but I am going to get a lot of corn so I can freeze some. It is so much better than the store bought stuff!!
Amy Engberson says
That store bough stuff just isn’t the same! You are going to love pulling this out of the freezer all winter long!
Susanne Stroupe says
Just a little hesitant about putting warm food in freezer bags….BPA and all. Do you put corn in fridge to cool some first? So looking forward to getting into my freezer in the fall and winter for this good corn!
Thanks,
Susanne
Amy Engberson says
I’ve never even thought about that before. I do let the corn cool to about room temperature before putting it in the bags just so it’s easier to handle. Maybe I should let it cool a little more?
Shirley Willard says
Susanne, Ziploc bags are BPA free. However, I still cool everything down first.
Rich says
Just tried your recipe tonight. ONE MAJOR PROBLEM! My family ate about a third of it as it was cooling before I could get it into the freezer bags. Of course I was grilling steaks and chicken on the grill at the same time, my bad.
Amy Engberson says
That’s a terrible problem! I love it! This corn is just as tasty straight out of the freezer this winter too!
Elsie Marraccini says
Getting ready to use your recipe!
Amy Engberson says
I’m excited for you! It’s so easy!
Glada St. Clair says
I just tried your method for freezing corn and it went very well. Thank you so much for sharing.
Amy Engberson says
Glad it worked for you! There’s nothing like having sweet corn in the freezer for those long winter months!
Peg Price says
If you put the cooked corn into ice water immediately after boiling (as one suggested) it stops the cooking process which might help the corn not be soggy when cooked later on (as another one said she had a problem with).
Also, if you want to eliminate some mess with cutting the corn off of the cob, try putting the smaller end of the corn into the hole in the middle of a Bundt or tube pan. That will hold the cob while also letting the pan catch a majority of the falling corn kernels.
Amy Engberson says
I like that idea for cooling the corn. I bet it does help stop the cooking process and also makes the corn easier to handle. I should try using a Bundt pan but I have found that cutting it off the cob on my deck makes clean up easier too. All it takes is a hose!
Heather says
Yes to all of this! 🙂 We also use an electric knife to cut off the corn, which is slick!
Amy Engberson says
My mom used to use and electric knife to cut her corn off and it did work really well. Maybe I should invest in one!
sissy says
I’m going to try your freezer corn recipe tonight as I just bought 5 doz locally grown corn. Will be my first time freezing corn.. As for getting it off the cob, I’ve always used a fork it gets the whole kernel..
Amy Engberson says
Locally grown corn is the best since it hasn’t been sitting in a warehouse or on a truck for too long! I’ve never tried getting kernels off with a fork… I think I need to try that!
Linda. drescher says
Love it a lot. It taste wonderful. It is a great recipes.
Amy Engberson says
This corn is shows up on my table in everything from appetizers, to soups, and as a side dish all winter long!
Parker says
My grandmother used this recipe, it was always perfect. Trying my first batch this weekend and I wonder why did they cook it?
Amy Engberson says
Last week I harvest and froze my corn. I tried using the same recipe without cooking the corn first. Hopefully it turns out!
Jenna says
How did it turn out not cooking the corn first, but rather just adding a little of the liquid mixture to the raw corn? That would save so much time if it turns out!
Amy Engberson says
I did try cooking freezing a few batches without cooking the corn first and it was so quick and easy. Unfortunately it just didn’t turn out quite as good after having been frozen. I’m still using my origional method of cooking first, then freezing.
April says
Does it turn out the same if you double the recipe?
Amy Engberson says
Don’t you love it when you can get get twice as much accomplished in the same amount of time? YES! This recipe is an easy one to double and turns out just as good as if I’m only making one batch! Happy freezing!
Janet says
Just finished making this, can you tell me how long it lasts in the freezer?
Amy Engberson says
I usually guess pretty close as to how much freezer corn we will eat before the next crop is ready. So, I don’t think I have ever had any for over a year. But I know it is still good a year later!
Becky says
i froze the corn I bought at the Farmer’s Market last year using your recipe. It was the best corn I’ve ever had! It was so good that I was a little stingy using it so have some still left over. However, I am headed to the Farmer’s Market now to purchase more corn to freeze for this year, of course, using your recipe! The only thing I didn’t do was add the salt. I prefer to salt it when I’m cooking it for dinner. This truly is sooooo good! Thank you for sharing.
Amy Engberson says
I’m glad you fell in love with this corn recipe as much as I did! Salting later is a great idea, then you can adjust to taste. Have fun at the farmers market!
Debbie says
I have the same recipe from a friend but I don’t cook mine at all until I am ready to make it with supper. I just put in the bags and freeze it.I have been doing it this way for years and the corn still taste like it was fresh..
Amy Engberson says
Another reader suggested not cooking the corn until you are ready to serve it. I love that idea and can’t wait to try it. It would make the whole freezing process so much faster. Thanks for a great idea!
Ashley says
This recipe is wonderful. I used a little less sugar because the corn I found is so super sweet already. Thanks for posting! I am looking forward to thawing and eating this winter.
Amy Engberson says
Adjusting amounts of sugar and salt to taste is a great idea. I love having a little bit of the taste of summer in my freezer for those long winter months!
Donna says
We just cut it off the cob and freeze it, no cooking it
Amy Engberson says
I can’t wait to try your no cook method. It would make freezing corn and easier and much quicker job! I love easy and quick! Thanks for sharing!
Theresa says
I also cut of cob and freeze always tastes just let me we picked it, I also freeze it on the cob straight from picking then pull some out put in microwave 3-5 minutes an taste is great. I’m going to try your recipe though
Amy Engberson says
That’s a great idea! My kids would love to eat corn staight off the cob in December! Thanks for sharing your idea! Happy fall!
June says
We do , too. Just put the frozen kernels in a bit of water, seasoning, butter and sugar. You can make a small amount of white sauce with butter, salt, milk, sugar, and corn starch then add corn. Great cream corn.
Amy Engberson says
Oh that sounds so good! My boys would love creamed corn too!
Kris Edwards says
I used to cut the corn off the cob before cooking and cooling it but found that it isn’t quite as messy if I cook it, cool it then cut it off the cob. The variety we grow for the freezer is called “ambrosia” and it is so sweet that we never need to add sugar. We package it as you do–nice flat packages that stack well in the freezer after they are frozen. To cook it, I smack the frozen package on the counter to break it up, put in a microwave safe dish, put saran wrap over it and microwave on high for about 6 minutes (2 cup packages). Take it out, stir, add salt and a little butter, cover to hold in the heat until ready to serve. No need to add water when cooking this way. We’ve never had soggy or off-flavored corn and we’ve done it this way for 38 years now!
Amy Engberson says
It sounds like you have perfected a system! There is nothing like eating corn that tastes like it is just off the cob during the winter!
Jama says
I cook it on the cob for 4 min and then dump I it in ice water. It is way easy and isn’t quite as messy this way, then cut off the cob. We have peaches and cream so it doesn’t need sugar
Amy Engberson says
Oh I LOVE that idea! No more waiting for it to cool down! I use peaches and cream too and I still add sugar! What can I say? I have a serious sweet tooth!
Aimee says
I have always had an issue with my corn being soggy when I cook it after its been frozen. Does this recipe have that problem?
Amy Engberson says
Aimee I have never had a problem with my corn being soggy. I usually thaw frozen corn, then bring to a boil. Once corn is boiling I remove it from the heat, drain and serve. I adore this recipe and hope you will too!
Marie says
Please you need to cool the corn first before freezing! I have frozen sweet corn for over 50 years. This recipe is similar to the one I’ve been doing all those years. Even though you don’t need as much sugar with the great varieties of sweet corn. But please make sure you cool the corn first – it will freeze much better & faster. Less chance of spoiling.
Amy Engberson says
Marie, sounds like you are quite the expert on freezing corn! Since I freeze several batches of corn all at once it takes me quite awhile. I don’t ever put the corn in the freezer until I have completely finished all the other steps and cleaned everything up. I’m sure you know how long it can take to clean corn up, it has a way of getting everywhere! By then the freezer bags of corn have had a chance to cool down a bit. I hope you continue to enjoy your corn throughout the winter!
Rachel M. says
I used this recipe to prepare store-bought frozen corn (we don’t have a garden) and it turned out amazing! It was perfectly sweet without being too sweet or salty. I’m going to use this recipe every time I make corn now!