To freeze corn properly, follow these main steps:
- Shuck the corn by removing the husks and silks.
- Blanch the corn to preserve texture, color, and nutrients by boiling it briefly (whole cobs for about 4 minutes, kernels for 2 minutes) then immediately cooling it in an ice water bath.
- Dry the blanched corn thoroughly.
- Freeze the corn either on the cob by flash freezing on a tray then transferring to airtight bags, or cut the kernels off the cob after blanching and freeze kernels in single layers on trays before storing in bags.
- Label and store in the freezer for up to 8-12 months for best quality.
This method applies whether freezing whole ears or just kernels. Frozen kernels can be added directly to cooking or thawed before use. Whole ears should be thawed in the fridge then reheated by boiling or roasting.
Additional tips:
- Unblanched corn can be frozen but may result in a more watery or chewy texture.
- Using airtight freezer bags or containers is key to prevent freezer burn.
- Removing as much air as possible before sealing the bags helps maintain quality.
