The best way to freeze fresh corn is to first blanch it, which preserves its color, texture, and nutrients. Here are the steps to freeze corn, either on the cob or as kernels: Freezing Corn on the Cob:
- Shuck the corn by removing the husks and silks.
- Blanch the corn in boiling water for about 4 minutes.
- Immediately cool the corn by placing it in an ice bath for 10 minutes.
- Dry the corn thoroughly.
- Spread the cobs on a tray and flash freeze until solid.
- Transfer to freezer bags or wrap tightly, label with the date, and store in the freezer.
Freezing Corn Kernels:
- Shuck and blanch the corn cobs as above.
- Cool and dry completely.
- Cut the kernels off the cob.
- Spread the kernels in a single layer on a baking sheet and freeze until solid.
- Transfer frozen kernels to freezer bags, remove air, label, and store.
Corn can be stored properly for 8-12 months in a freezer at 0°F (-18°C). To use, thaw frozen corn on the cob overnight in the fridge and reheat by boiling or roasting. Kernels can be added directly to cooking or thawed before heating.
If pressed for time, raw corn kernels can also be frozen without blanching but will last only 3-6 months and may have a different texture after cooking.
