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The Kitchn: How to freeze corn to enjoy a taste of summer year-round

Stephanie Ganz, on

There are a few foods that unequivocally signal summer to me: ripe peaches, garden-fresh tomatoes, and, of course, sweet corn. If you’ve ever wanted to enjoy a bite of summer in the dead of winter, we’ve got good news: It’s unbelievably easy to freeze corn. Here are easy freezing methods for corn kernels (blanched and unblanched) and whole cobs of corn.

How to choose the best corn for freezing

If the goal is to capture summer’s bounty, then you want to make sure you’re picking great peak-summer corn, no matter which method of freezing you choose. Look for ears that feel heavy in your hand, with clean, white silks and no visible blemishes on the husk. You can also peel back the husks a bit to check for stowaway bugs or moldy kernels.

Freezing Method No. 1: Blanched Corn Kernels

Typically the corn you’ll find frozen at the grocery store has been blanched prior to freezing. This is a great option for freezing at home as well because it makes the corn even easier to use, as the cooking is already done.

Remove the corn from the cob, blanch it in salted water for two minutes, drain, and immediately shock in an ice bath to stop the cooking process. Remove the corn to a towel to drain, pat dry, and then freeze in whatever quantity you prefer. You can also boil the whole corn on the cob and then remove the kernels for freezing.


Recipes where the corn will be recooked and zhuzhed up a bit work especially well for waking up your frozen kernels. Here are a few to try.

Slow Cooker Creamed Corn

Korean Corn Cheese Dip

Cheesy Tex Mex Rice


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