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.
Nancy says
We love white field corn, which could never be confused with sweet corn. I have tried several recipes and with each one my husband would say “this is ok, but doesn’t taste like my Mom made”. I froze 5 dozen ears of field corn today using this recipe…. while it was cooking he kept saying “that looks like Moms!”
While it was cooling we tasted…. yep, like Moms!!!
Thanks so much!!!!
Amy Engberson says
Yay! It’s always fun to find a recipe that tastes exactly like what you were looking for! We are growing about 300 acres of field corn this year, but it will all be fed to the cows!
Sandy says
I clean, cut and cook the corn outside. Use an electric knife with angel food cake pan to cut. I cook on outdoor gas deep fryer. I put in 9 x 13 cake pans and cool in my bathtub in cold water with ice. My recipe is a lot like yours and have done it for over 40 years.
Amy Engberson says
Those are all fantastic ideas! Anything to eliminate the mess from making it’s way into the house!
Shelby says
Do I drain the liquid off before freezing it ? My house smells so good right now with the corn simmering .
Amy Engberson says
Yes! I love it when my house smells like fresh corn! You will need to save the liquid and add a little bit to each bag before you freeze it. When you’re ready to thaw the corn you’ll warm it up in the juice! Enjoy!
Courtney says
The term “working up” is incorrect, instead use “prepare”
JayJay says
Corn?? in the south?? We call it ‘putting up corn’ here.
Funny story –but true.
Last Friday a lady with a cane/walker asked the Amish for corn(they were out already) and they agreed to pick her 10 dozen since she worked and only canned, etc. on weekends.
Her sister was in the car and couldn’t get out.
These ladies were past 80, nearer to 90, and were gonna put up 10 dozen ears!!
One on a walker and the sister on an oxygen thingy.
Inspiriation or what??
Amy Engberson says
Thank you for all the suggestions! I love the idea of putting a sheet on the floor. That would make quick and easy cleanup. Using plastic freezer containers would be work great. For some reason, I never have them on hand. I should get prepared this year and use them.
That story about the older ladies buying corn cracks me up! Those old times know what’s worth spending time on! The elderly are my favorite kind of people!
Sharon Caudle says
I have just finished cooking this recipe with 2 different kinds of corn. The first one is peaches and cream and the second is silver queen. If they taste anything like the aroma coming from that pot, this is going to be the best corn that I have ever frozen!! Thank you for the recipe and I am so glad that I came across your site while searching for the perfect recipe!! And, I am doing this all alone considering it’s 1:00 am and hubby is already in the bed. But I have figured out the perfect way to bag it up!! My niece goes to Mississippi State University and I went to a football game with her last year. The large souvenir cups that you get at the game are perfect for holding a quart size bag over the rim just waiting for the bag to be filled with this yummy corn concoction!!!! And, like you, I have a major sugar addiction but, unfortunately I am not able to be very active due to major back issues!! But, there really isn’t too much sugar in the recipe so I can’t totally understand all of the previous hype over adding sugar to sweet corn!! To each his own I guess!! Once again, thank you for this amazing recipe!!!
Amy Engberson says
Hi Sheron! I’m so happy you found my site! Peaches and Cream is the variety of corn I always plant, if I can find the seed. It’s so yummy! I’ve tried putting the bag inside a cup before and it didn’t work very well and after reading your comment I’m pretty sure I just needed to try a different sized cup. I’m going to remember that this year! Enjoy eating this corn all year long, even though it has a little sugar!
Glada St Clair says
This is my third year of using your recipe for freezing corn and it is the best recipe I have ever used (and I’ve been canning since I was a child in the ’60’s). My family never fails to comment about how delicious it is. God Bless you for sharing this great recipe.
Amy Engberson says
Yay! I’m so happy you love this corn as much as we do! It’s so fun to be able to grab a bag from the freezer and enjoy it all year long! Thanks for stopping by!
Susan Dubose says
I learned this method from my husband’s grandmother, years ago, and have used it since. However, over the years I have quit adding sugar, as corn has gotten sweeter with the multicolor corn. Why add sugar when you don’t need it, right!
Amy Engberson says
I love this corn recipe! Of course you can adjust the amount of sugar to taste, depending on personal preference and the sweetness of the corn itself!
Patricia says
Hi,
We are looking forward to eating this delicious corn,but we need to know how long to cook/heat before serving?
Thanks,
Pat
Amy Engberson says
There are several options for heating this corn. If I’m thinking in ahead of time I set a bag of frozen corn in the fridge and let it thaw. I have pulled it out of the freezer at the last minute and defrosted it in the microwave too.
After the corn is defrosted it can either be warmed through in the microwave, with juice and all. Or it can be heated in a saucepan on the stove. Either way works great! Enjoy!
Patricia says
Great and thank you…oh and everyone loves the corn
Amy Engberson says
Yay! I’m so happy you are enjoying it!
S Edwards says
When I was first married 40yrs agoI grew corn by myself and froze them whole. Blached and cooled, dried and bagged. It was good in the freezer up to 6 months. This was in a beautiful country called Rhodesia, its now called Zimbabwe and in ruins sadley. I live in South Africa now (30 yrs) and can get store bought corn all year round also our neighbours on our farm grow corn,so no need to freeze any more,but I was very interested in read your article.
Amy Engberson says
It sounds like you’ve lived such and adventurous life! It would be amazing to be able to get fresh corn year round! Thanks for sharing!
Sandy says
Do you drain the corn and then freeze it or do you freeze corn and liquid?
Amy Engberson says
I try and get a little and a little liquid in each freezer bag. It helps keep the corn from drying out when it’s reheated. Enjoy!
Jan says
I used an electric knife to cut the kernels off, and before I cut it, I used a ribbed damp washcloth to scrub the silk off. Worked pretty well and fast! I can’t wait to eat this,. I hope it makes it to the cold weather, because it looks so good I’m afraid we’ll eat it all now!
Amy Engberson says
Great ideas! Waiting is the is so hard! Enjoy!
Kay Coulter Deck,an says
You are right….it is a family affair. You can not beat fresh frozen corn once you can not get “farm-stand fresh”.
I have frozen corn for years with my grandmother, mother, and sister., but I was not sure of the timing, butter amount and of course the sugar….so searched your recipe. Perfect!!!
Thank you,
Kay
Amy Engberson says
What great memories of freezing corn with your family! Glad you found the recipe! Enjoy!
Karen says
I also cut my corn off the cob raw. My recipe is 18 cups raw corn. 2 cups half and half. 1 # butter. 1/4 cup sugar. I bake it in the oven in a large roasting pan at 350 for 1 hour stirring every 15 minutes. Then bag and freeze it is awesome.
Amy Engberson says
Oh man, adding half and half sounds like a fantastic idea! Baking in the oven would make the job easier too! Thanks for sharing!
Angie says
This recipe was amazing! I have tried several ways of freezing corn, and was a little skeptical at first, but, this is by far the best recipe I have ever tried. Thank you for sharing.
Amy Engberson says
Yay! You are going to love pulling it out of the freezer all winter long! Enjoy!
TERRY L VANDERAA says
Getting ready to try your recipe for my first time freezing fresh corn. My husband found a handy little tool at a hardware store in West Virginia that works like a potato peeler to get the kernels off the cob. It works great! Now to get cooking. I too always lay my bags of freezer bound bounty flat for easy stacking, saves room too. Now if I can just get my husband to quit freezing his stuff in squat bags instead of flat ones.. haha
Amy Engberson says
I need to learn more about your corn cutting tool! Anything to make life easier is a win. Good luck with getting your husband to freeze things the “right way”! Haha!
Lisa says
Amy, sorry, it I’m totally new to freezing vegetables for food storage. I’m wanting to learn, however. Your recipe sounds awesome & easy, for a novice like me. I went thru many responses but didn’t see my question. So … Your recipe calls for 15 cups of corn. Approximately, how many ears does it take for 15 cups? Thank you!
Amy Engberson says
Depending on the size of the ears of corn it should be around 11-12 ears to make 15 cups. Of course that’s approximate! I can’t wait for you to start freezing veggies! It’s a game changer when the long winter months roll around!
Monika K says
Do i freeze the corn with some of the juice we cooked it in? Approximately how many ears make 15 cups kernels? Thank you for your help
Amy Engberson says
Hi Monica! It will depend on how big your ears of corn are. I usually plan on around 11 ears for 15 cups, as one ear usually yeilds abou 3/4 a cup. I do add a bit of the juice the corn was cooked in to the freezer bags. Having that liquid in with the corn is nice when it’s time to warm the corn up after it’s been frozen too! Enjoy!
Monika says
Should i put some of the juice concauction that we cooked the corn in into the bags also for freezing or do we drain it out? Just wondering and thanks for your help!
Scott says
Why wait for cool down before putting in freezer?
Because the bags are warm and the weight stacking them pops the seal !!
Carry on cleaned up and then they where cool !!
Amy Engberson says
Yes! I always clean up while I’m waiting for them to cool down!
Rayette York says
Do you freeze corn on the cob. If so, how do you do yours?
Amy Engberson says
I tried freezing corn on the cob before, but it didn’t really taste very fresh. I prefer freezing it off the cob following this recipe! It’s so handy during the winter months!