This page explains freezing corn, either on the cob or sweet corn kernels. Also learn how to make a cream style corn.
Some folks turn their nose up at canned corn. I like it, but I have to admit freezing corn results in a fresher seeming dish on your table.
Of course nothing beats corn picked fresh from the garden, on the cob with butter and salt dripping down your chin! But the season for fresh only lasts so long so the next best thing is canning or freezing.
First you'll need to husk corn and remove silk. Then blanch the ears of corn.
Get your corn huskers to work!
Make sure they (or you) do their best to get all the hair off.
While the corn is being husked, start boiling water. Either in a large stockpot or your blancher. I find a large stock pot works well for me. Blanch your corn 3-5 cobs at a time, depending on the size of the corn and the size of your pot.
the cobs in boiling water for 5-6 minutes depending on the size of the
cob. Larger cobs will be blanched for a longer time.
Start counting your time as soon as the cobs enter the water. Do not wait for the water to come to a boil again. Remove cobs with tongs. Place immediately into a sink or pot of ice water to cool and stop the cooking process.
Allow the corn to sit in the water for at least 2 minutes. Keep this water cold. Add ice if necessary.
Remove the cobs from the cold water and allow to drain.
If you are freezing it off the cob....cut the kernels from the cob.
If you want to freeze corn on the cob skip down to the bottom of the page.
Set the cob on end and run your knife
down the sides cutting off the kernels. Or use this handy tool to slice
the whole cob at once. Try not to cut into the cob. I aim for getting
off about 3/4 of the kernel.
I use a large cookie sheet to catch the kernels; a large flat dish like a cake pan would also work.
Be warned... it is messy. The kernels will spit juicy goodness all over. I have a large kitchen counter that works well because it is easy clean up. You might even want to do this outside on a table top or somewhere you can clean up easily.
Watch this short video just below to see the easiest method we have found. When you have a few cobs to do the above method works fine, but if you have a lot of corn to process.... try this bucket method my husband came up with.
The tool you see him using in the video is the same tool you see in the image above. I believe it is called a corn stripper. They are sold at Amazon, and many farm supply type places. The one we have is many many years old. It is not marked with a name brand of any sort. So just do a search and look for reviews. :)
Place the corn into freezer containers. I prefer freezer bags. Remove as much air as possible, seal label and freeze.
Place bags in the freezer in single layers. This allows the corn to freeze quickly. When the corn is completely frozen you may stack the bags for convenience.
If you want cream style corn simply scrape the corn cobs with the edge of your knife after you cut the kernels off. This will remove any juice and pulp left on the cob. Stir this into the corn kernels in a large pot. Package just the same as above.
Personally I've only done this once or twice. I just don't care for frozen corn on the cob. I find the taste is not as good.... And it takes up way too much freezer space to freeze the whole cob. I'd much rather freeze the kernels only.
But if you want to... freezing corn on the cob is super easy too.
Husk and blanch corn cobs using the same blanching methods as described above.
Cool and drain cobs. Wrap ears individually with plastic wrap. Then place the cobs in gallon size freezer bags or wrap in freezer paper.
Seal label and freeze. Place cobs in freezer in a single layer. Allow to freeze completely then stack for convenience.