The Kitchn: How to freeze corn to enjoy a taste of summer year-round
Freezing Method No. 2: Unblanched Corn Kernels
My favorite way to freeze corn is raw because it’s easy to do and versatile to use once thawed. First, remove kernels from the cob. Once the kernels have been liberated from the cob, you can pop them in a freezer bag (or vacuum seal them if you’re fancy), label and date them, and store them in the freezer for up to 12 months. And save your cobs too! You can freeze them the same way until you’re ready to make corn stock or corn chowder.
To use frozen raw corn, place the whole bag of corn in the fridge overnight, or run the bag of corn under running water if you’re short on time. Frozen raw corn won’t have the same texture as fresh corn, so I wouldn’t recommend it for salads or fresh salsas, but it does work well in sautés, soups, and chili. Try it roasted in this corn and poblano burrito bowl.
Freezing Method No. 3: Whole Cobs of Corn
You can also freeze whole cobs of corn. Simply shuck, blanch for about four minutes, and shock the cobs in an ice bath before drying and freezing; make sure to remove as much air from the freezer bag as possible before popping them in the freezer.
To use frozen corn on the cob, bring a pot of salted water to a boil, and boil the cobs for two to three minutes, just enough to cook the kernels without getting them waterlogged. While the texture of the corn won’t be as crisp and fresh, frozen corn on the cob is quite close in taste and texture to its fresh counterpart, and it makes a simple, quick side dish for busy weeknight dinners.
How to freeze corn
Makes Makes 2 to 4 cups of corn
4 to 8 corn cobs
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