How to Freeze Corn to Preserve Its Sweet Summery Flavor

We look forward to corn season every year. During the summer, corn is so sweet that it almost tastes like candy. It's so good, in fact, that we want to be able to enjoy it even when summer is over. Which is why we spoke with a food scientist to learn how to freeze corn to have a supply on hand whenever needed. Follow our tips, and you'll be able to sauté it with some Parmigiano-Reggiano cheese and cracked black pepper, stir the kernels into corn chowder with plenty of potatoes and bacon, and grill the whole cobs and slather them with a generous amount of salted butter anytime you fancy.

How to Choose Fresh Corn

Frozen and canned corn that you purchase from the supermarket is harvested when the vegetable is in season, flash-frozen, and sealed to maintain its freshness. When freezing corn in a home kitchen, the best thing you can do is try to follow those same steps as closely as possible. This starts with picking fresh, ripe corn to work with. Whether you’re shopping at the farmers’ market or the grocery store, there are a few important indicators that the corn is fresh:

1. Husks: The husks that surround the corn cob should be moist, bright green, and fit snuggly around the kernels. Some browning at the top of the corn is normal, but if the husks look yellow or brown or feel dry, this is a sign that the corn is past its prime. When you start to pull back the husk, you should meet with some resistance—if the husks are loose and pull away from the cob easily, move on. 
2. Silks: The long threadlike strands between the husk and cob can vary in color, from bright white to pale green to golden yellow. If they are black or brown or brittle and dried up, the corn is not as fresh as it could be. 
3. Kernels: To check the kernels, peel back the husk of the cob just a bit to expose about an inch of kernels. They should be bright yellow (or white, depending on the variety) and plump. The corn cob should also feel heavy for its size—this indicates that the kernels are nice and juicy.

How to Freeze Corn

If you want to freeze corn, you may wonder: Do I freeze corn kernels or whole cobs? Do I cook the corn first or freeze it raw? All of these options are doable.

Blanching Corn Before Freezing

Corn can be frozen raw if you follow proper food safety protocols and sterilize your equipment, but food scientist Bruce Ferree says that most people prefer to blanch the corn before freezing. He notes that one of the most important steps when freezing fruits and vegetables is to treat and handle the foods properly in the process. “Freezing does not kill any pathogens; it only stops their growth.” Blanching halts enzyme activity and, therefore, prevents further aging of the food—in other words, the corn will last longer this way. The blanching process also leaves a layer of water on top of the corn, which helps maintain hydration—this is especially helpful in a home kitchen environment since it’s more difficult to seal the vegetable well enough to prevent it from being exposed to any excess moisture or oxygen. 

Blanching is also most similar to the way that industrial freezing works. According to Ferree, foods in this environment are frozen using a technique called IQF (Individually Quick Frozen). To do this at home, he recommends placing foods on wax paper-lined baking sheets and leaving them in the freezer until completely frozen. From there, you can package them in clean, airtight containers or freezer-safe bags for longer-term storage. (We recommend this technique for larger pieces of fruit or vegetables but do not find it necessary when freezing corn kernels.)

Freezing Raw Corn

To freeze raw corn, you can either freeze whole cobs (skip step 3 below) or remove the kernels from the cob. Both methods work well. A deciding factor might be how much space you have in your freezer—kernels removed from the cob take up less room.

1. Peel away the husks and silks from each corn cob to expose the kernels. 
2. Run the corn under cool water. 
3. Use a sharp chef's knife to strip off the kernels, if desired.
4. Transfer the cobs or kernels to a clean, airtight container or resealable freezer-safe plastic bag and seal tightly, removing as much excess air as possible. 
5. Freeze in an even layer in the freezer. If properly frozen, the corn can last for 9 to 12 months. 

To thaw: Transfer the corn to the refrigerator and let defrost overnight. Drain once thawed, if needed.

Freezing Blanched Corn

1. Peel away the husks and silks from each corn cob to expose the kernels. 
2. Bring a large pot of water to a boil over high heat. Add the corn cobs (working in batches if needed so as not to overcrowd the pot) and cook for 7 to 9 minutes until the kernels are bright yellow and tender (the timing will vary slightly depending on the size of the cobs). 
3. Transfer the corn to a clean cutting board and let cool completely. 
4. Use a sharp chef's knife to strip off the kernels, if desired. 
5. Transfer the cobs or kernels to a clean, airtight container or resealable freezer-safe plastic bag and seal tightly, removing as much excess air as possible. 
6. Freeze in an even layer in the freezer. If properly frozen, this can last up to 1 year. 

To thaw: Transfer the corn to the refrigerator and let defrost overnight. Drain once thawed, if needed.