How to Freeze Corn (On or Off the Cob)

🧂 Ingredients

• 4 corn on the cob

  or as many as wanted

Instructions

• 1 At the farmer's market, the best corn is:
  
  – Bright green and tightly wrapped around the cob,
  
  – Golden and silky tassels at the top,
  
  – Heavy and firm,
  
  – Plump kernels inside,
  
  – Free from wormholes/bugs.
• 2 Shuck: Use a sharp knife to cut off ½ inch from the root end of each corn cob.
  Firmly hold the top of the cob (where the tassels are) either with your hand or
  a kitchen towel for better grip. With your other hand, hold the bottom of the
  cob and twist and pull the corn to free it from the husk. The corn should slide
  easily free. 
  
  If wanted, cut the cobs in half now.
• 3 Blanch: Bring a large pot of water to a boil and carefully drop the corn in,
  ensuring it's fully submerged (I like to use heat-proof tongs for this). Leave
  to boil for exactly 4 minutes with the lid on. 
  
  In the meantime, prepare an ice bath – a large container filled with water and
  plenty of ice.
• 4 Cool and Dry: As soon as 4 minutes is up, use the tongs to remove the corn and
  place it immediately into an ice bath. This stops the cooking and cools it
  quickly. Leave in the ice water until fully cooled (around 10 minutes). 
  
  Use a kitchen towel or paper towels to thoroughly dry the corn.
• 5 Freeze: Spread the blanched dried cobs on a freezer-safe tray and flash freeze
  until solid (a few hours or overnight). Transfer the cobs to a Ziplock freezer
  bag or tightly wrap them individually. Label with the date and keep in the
  freezer. 
• 6 Shuck, Blanch, Cool, and Dry: Follow the same instructions as above.
  
  You could remove the kernels before blanching, but I recommend doing so
  after. Note: If you remove the kernels before blanching, they will only need 2
  minutes in the hot water.
• 7 Remove the kernels: I find a Bundt pan very useful. If you don't have a Bundt
  pan, try using an inverted small container/bowl in a large bowl.
  
  Place the corn upright in the hole in the middle of the pan. Using a small,
  sharp knife, slice downwards, shaving the corn. The kernels will drop into the
  Bundt pan, avoiding mess. 
• 8 Freeze: Spread the kernels in a single layer across a baking sheet. Freeze until
  solid (for a few hours), then transfer to a Ziplock bag, squeezing out any extra
  air. Label with the date and keep in the freezer.
• 9 Properly stored blanched corn (kernels or on the cob) can last for up to 8-12
  months in the freezer (ideally at 0°F/-18°C). If your freezer temperature is not
  that low, make sure to consume the corn within the first 6 months.
  
  To thaw frozen corn on the cob, transfer it to the fridge and let it thaw
  overnight. Then you can reheat it by boiling it for a few minutes or
  oven-roasting it at 375°F/190°C until heated through.
  
  Kernels off the cob can be added directly to the skillet/pan to heat in the last
  few minutes of cooking. Or defrost in the fridge overnight and heat through on a
  skillet with some butter.
  
  If you have any leftover thawed corn, it should not be frozen again and is best
  consumed within a few days for optimal quality.

Nutrition Info