Freezing corn on the cob is not only possible, but quite a few people do it on a regular basis. This article will guide you through the process, so you can freeze corn on the cob on your own after reading this.
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How to freeze corn on the cob
Before you start
In this article I’ll go through two methods of freezing corn on the cob. If you plan to freeze corn on the cob for a longer period of time, I would suggest freezing with blanching. If you won’t plan to keep this veggie frozen for long, blanching probably won’t be needed. It’s up to you to decide, although the best thing you can do is to test out both methods and choose whichever works best for your needs. One thing to remember – the longer you plan to store those sweet veggies in the freezer, the better they should be wrapped to avoid freezer burn.
When it comes to thawing, you can thaw corn on the cob in the microwave or on the counter in room temperature.
Freezing without blanching
This one is very simple and requires almost no work. At first, cut off the sharp end (right below the cob) of each ear of corn you plan to freeze. Make sure to leave husks and silk in place though. Now you only need to put each ear of corn into a freezer bag, label the bag and put it into the freezer. You can put more than one corn on the cob into one bag, but make sure to wrap each one individually using a freezer or plastic wrap before putting them together in one bag. This way you will be able to easily take as many ears of corn from the freezer bag as you need at a time.
Freezing with blanching
This method is definitely more time-consuming than the previous one, but it’s worth trying out if you’re freezing corn on the cob for the long-term. To start, cut off the sharp end of each and remove husks and silk. Clean each ear under running water.
Now it’s time to blanch the cobs. Blanching suppresses taste and texture change of the vegetable as well as slows down the process of going bad. That’s why it’s recommended if you plan to freeze almost any vegetable for the long-term. Prepare a half-full pot of water and add a few (1-3) tablespoons of sugar, then bring this solution to a boil. Now transfer each cob into the boiling water and keep it there until it will turn darker yellow. It will take a few minutes. Once the kernels’ color have changed, you need to quickly cool all of the blanched cobs. A pot of cold water with ice cubes is a good idea, although before transferring them into the pot I’d initially cool each cob under running water. Once cooled and dried thoroughly, cobs are ready to be packaged. If you will need smaller parts of corn on the cob in the future, this is the time to cut those cobs in halves or quarters. Now wrap each one individually with plastic or freezer wrap, transfer wrapped veggies into freezer bags, label them and put them into the freezer. They are ready to stay there for a couple of months.
As you should know by now, freezing corn on the cob is plain simple, especially if you don’t want to blanch those cobs before freezing. As I’ve mentioned earlier, try out both ways of freezing to determine which one works better for your needs. Unfortunately I cannot guarantee that one of the methods is better, so you’re the one who needs to determine that.