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.
Shery says
That’s pretty much the same recipe I use. You are right – nothing better in the winter. Just don’t eat it as much as we used to – those carbs lol
Amy Engberson says
Having to limit those dang carbs ruins all the fun! Lol! It really is tasty though! Thanks for stopping by!
Emma says
I think I’m going to go get me some corn on the cob, and fix it up freeze it so that way i will have sweet corn all year long.because i love corn with a little bit of parmesan cheese on it .
Amy Engberson says
Adding parmesan on top sounds so yummy! I’m all about adding cheese to pretty much anything I eat! Thanks for sharing!
Julie says
Love this recipe! I have used it twice now thank you for sharing!
Amy Engberson says
This recipe is a keeper! I’m so glad you keep coming back to it! We love it too!
Barbara Kennedy says
Can I do this without using sugar?
Amy Engberson says
Hi Barbara! I’m sure it would be just fine even with the sugar omitted! It would obviously be a little less sweet, but really corn is pretty sweet on its own anyway. Let me know how it turns out!
Angela says
How long with the freezer corn last??
Amy Engberson says
Hi Angela! I freeze my corn in the fall and use it up until I harvest and freeze corn the following fall. I’ve even had a few bags of corn left before and have used it up to 18 month later and I think it still tastes fine!
Angela says
Thanks so much. Make it today!!!
debbie says
you don’t have to cool it down first, just ladle the hot corn into the freezer bag?
Amy Engberson says
I do let it cool for a few minutes so it’s easier to handle. I’m not a very patient person so I don’t let it cool completely before adding it to the bags though. I do let it cool to room temperature while it’s in the bags before putting it in the freezer.
Connie Fuller says
We have used a recipe similar to this one for over 10 years. We love it. Our family has a “corn day”. 4 generations come together to can corn. From the 80 yr old grandparents to the 3 yr old, we all get involved. My husband picks, and then he and his parents husk and put the ears into a 55 gallon drum of water (to keep the corn from drying out. The grandkids bring it into the house, where we have a corn washer and 2 people cutting it off the cob. (We use electric knives and a cutting board slanted into a oversize cookie sheet.)(Another grandchild hauls the buckets of cobs outside and puts it in the truck for the horses.) A daughter adds all the ingredients and then back outside it goes to cook on the camp chef. We double the recipe, any more than double is harder to stir and more likely to burn on the bottom. My mother is the pot watcher. We have big pans set on the table inside that are cooling pans. We let the corn cool until we can bag it. We bagged about 130 qts, 40 pints, and 20 1 cup bags. Just the other day the grandkids were asking when corn day was. They love it and are looking forward to it.
Our favorite corn is bodacious but it has a lot of silk on it. We have been using Ka-ching. It grows tall so it’s easier to pick, it has long ears and has less silk and is tasty.
Amy Engberson says
That sounds like such a fun day! I love that the whole family gets to help! What great memories you are creating together while you teach the kids how to work! So much fun!
Rachel Clark says
How many cobs of corn equals 15 cups?
Amy Engberson says
I figure about 3/4 a cup per cob. Obviously it varies a little bit from ear to ear. So plan on about 20 ears of corn per batch!
Lisa White says
I did not want added sugar or fat, so blanched the corn with a little water like my mother used to do. Will use for soups and chowder or even salads where butter isn’t necessary.
Amy Engberson says
Sounds like you have a great system figured out! It would be wonderful in salads!
Christine Clament says
Approximately how any ears of corn dies it take to get 15 Cups?
Amy Engberson says
I figure there is about 3/4 a cup of corn on each ear, which obviously varies from one variety of corn to the next. So I usually plan on about 20 ears to get 15 cups of corn. Hopefully that helps! Happy freezing!
Barb says
What a blessing that I stumbled on to your site! I am going to be a faithful client!
Amy Engberson says
Welcome! It’s always nice to know that other people are enjoying my recipes as much as I do! I’m happy to have you!
Jenniffer says
How much sugar,salt and butter. Im one of those who has to cook with exact measurements til i have done it a couple times.
Amy Engberson says
If you scroll to the bottom of the post there is a printable recipe. Hopefully it shows up for you. If not let me know and I’ll help you get it!
Marie Birzik says
I have found a recipe that I will use over and over again. Thank you for sharing.
Regards,
Marie Borzik
Gulfport MS
Amy Engberson says
Yay! Isn’t this one so yummy? It’s my go to recipe every year too and it’s so much fun to have during the long winter months!
Cindy says
Thanks for sharing your recipe. I’m getting ready to work up my corn on the cob this afternoon. 🙂
Amy Engberson says
I’m so jealous! Since I live in a super cold part of Idaho the corn in my garden is only about three feet tall. I’d love to be enjoying it right now! Happy harvesting!
Heather says
Good job. I’m a county girl myself and in today’s times I’m proud of you for raising them on good food and clean living. Thank you for the corn recipe canning can be alot sometimes.
Amy Engberson says
Hi Heather! Country girls are the best! Farming is such a great way to raise kids and thats why we stick with the long hours, roller coaster ride prices, and stress of it all! It’s worth it in the end! Every fall when I finally put the canner away I feel relieved! It’s always nice to have canned and frozen fruits and veggies to use throughout the winter though! Thanks for stopping by!
Renee says
2 tablespoons salt and 4 tablespoons sugar were perfect for me.
Pam Brown says
I am going to try that
Linda Jones says
I’d love to be able to pick your own corn, we rarely get the chance in the UK, it’s so darn cold. I bet it tastes completely different fresh, as opposed to straight out of the supermarket 🙂 so healthy too. Thanks Amy
Diane says
I can’t believe that you go through all of this just to freeze corn. It is simple, cut off cob, put into freezer bags and into the freezer. wait with the salt/butter when you take it out of the freezer to heat and eat. Why on earth would you add sugar to your corn?
Amy Engberson says
It might seem a little crazy…but trust me it’s GOOD!
Jen says
You cook or blanch the corn because corn, like other vegetables has enzymes that cause spoilage. The heat stops the enzyme activity.
Sugar is added because older varieties were not as sweet. This happens to be a recipe from 40+ years ago. Big deal. Take it or leave it.
Amy Engberson says
Yes! This is an old recipe that came from my husband’s great aunt! We love old fashioned recipes that have been passed down from through the generations! Since the corn comes to a complete boil after being cut off the cob it doesn’t need to be blanched before cutting off the cob. And yes, you can leave the sugar out if you’d like! It won’t hurt a thing, but I always leave it in!
Diane says
Oh for ever more, just take the corn off the cob, put into freezer bags and into the freezer. why are you adding sugar to sweet corn, good grief. just freeze it like it comes off the cob for ever more.
Amy Engberson says
I know…I know…I should cut sugar out of my life completely! I suppose we all have things we should do to improve ourselves right? I will admit I like eating corn as is, straight off the cob but adding sugar gives it a little extra yumminess!
Carol says
For crying out loud people, give the poor woman a break‼️ If YOU don’t want to add sugar, salt, or butter, FINE! It’s HER recipe! Make yours how you want, and write your own blog if you like.
Amy Engberson says
Hi Carol! You kind of just made my day! Yes, this is the recipe I use every single time I freeze corn. We eat butter, sugar, wheat, milk, gluten, cookies, candy, food coloring, and lots of other foods that some people might consider unhealthy. We are a very physically active family. I exercise almost every single day, maybe just so I can justify my butter habit! We also eat all different kinds of fruits and veggies, yogurt, lean meat, etc. I guess I feel justified in eating a little corn with butter on it once in awhile! Besides, you are exactly right, if people don’t like this recipe they are more than welcome search Pinterest or the internet for healhty freezer corn recipes. I honestly hope they find a recipe that’s just right for them! Who knows, maybe I will change my ways one of these days and join the healthy bandwagon! Thanks for stopping by! Have a great day!
Deb says
Carol,
I agree with you! I was taught if you can’t say something nice, then don’t say anything at all. In this case, I’m glad you spoke up. 🙂
Amy Engberson says
Thanks! We all have different preferences! I’ll probably always love all the good stuff! I’m glad there are other people out there that feel the same way!
Annie says
Why are you boiling AND adding salt, sugar and butter to freeze it? The healthy goodness is gone! If truly you’re using sweet corn, why not just rinse, cut off the cob, bag and freeze? That’s how we do it and when it’s warmed up for a winter meal, tastes fresh off the cob!
Amy Engberson says
I know, I know, it’s taking a perfectly healthy vegeatable and turning it into something that tastes like dessert! But I love dessert! And my family is very physically active and that’s how I justify it! It seriously so good!
Brinda Jarrett says
can you can this corn? my husband loves cream corn
Amy Engberson says
I’ve never canned it before because I feel like freezing is so much easier and quicker. I don’t see why it wouldn’t work though.