How to Freeze Corn (With or Without Blanching)

There are 4 easy ways you can freeze fresh sweet corn, and no, you don’t have to blanch it if you don’t want to! Here’s How to Freeze Corn with or without the husk, and in kernels or on the cob. 

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Here’s What You’ll Need to Get Started

You won’t need all of these tools to freeze corn on the cob! You’ll need one of the following: 

• Vacuum bags (my top choice): Freezing corn in vacuum bags keeps them fresher for longer and is the best method for avoiding freezer burn. 
• Freezer bags: Make sure to suck all the air out of the bag before sealing it. You can use your mouth or a straw to do this. 
• Freezer-safe containers: Choose containers that can go straight from the freezer to the fridge, so you can easily thaw the sweet corn later. 

Additionally, you’ll need the following if you plan to blanch the corn before freezing:

• Tongs: Makes removing the corn cobs from the pot of boiling water easier and safer.
• Large mixing bowl: You’ll need a large heat-proof bowl handy for the ice bath. 
• Large pot: Choose a pot that’s large enough to fully submerge the whole corn cobs in water.

How to Blanch Corn for Freezing (Optional Step)

Katie’s Tip: Blanching is the process of cooking corn in boiling water for a short period of time, usually just a couple minutes. This brief boiling period slows the enzymes in the corn from breaking it down too quickly once frozen. By blanching corn before freezing it, you’ll extend its shelf life in the freezer. 

1. Shuck the corn. Be sure to remove all the tiny corn silk fibers that you can. 
2. Fill a large pot halfway with water. In another large bowl, add water and ice cubes (this will be your ice bath). 
3. Heat the large pot of water until boiling. Add the shucked ears of corn and cook for 3 to 4 minutes. I recommend turning the corn at the halfway mark. 
4. Remove the corn cobs from the boiling water (I like to use a pair of tongs to do this). Immediately submerge in the ice bath. 
5. Let the corn stand in the ice bath for about 5 minutes. This prevents the corn from cooking any further. 
6. Remove the corn from the ice bath. Pat dry with a clean kitchen towel. 

How to Freeze Corn (4 Ways!) 

You have a few options when it comes to freezing corn: on or off the cob, and blanched or raw. 

Pick whichever freezing method is best for you, just keep in mind how you plan on using the freezer corn later! 

Method #1: Corn on the Cob Without the Husk

1. Blanch the corn as instructed in the section above (full directions can be found in the recipe card at the end of this post as well). 
2. Transfer the corn cobs to a baking sheet, then place the baking sheet in the freezer. 
3. Freeze for just 1 to 2 hours. 
4. Once firm, transfer the frozen corn cobs to freezer or vacuum bags. 
5. Label, date, and freeze for up to 6 months. 

Method #2: Corn on the Cob In the Husk

Katie’s Tip: The major benefit of freezing corn on the cob in the husk is that there’s no need to blanch it first. The thick husks help to prevent freezer burn. However, by skipping the blanching process, you’re shortening the shelf life of your frozen corn.

1. Don’t peel any part of the husk, not even to peek at the cob beneath! 
2. Either wrap the corn (husk and all) in plastic wrap. Or, seal insider freezer bags or vacuum seal bags. 
3. Freeze the corn for up to 4 months. 
4. When ready to eat, cook from frozen. The easiest way is to boil them. Do not thaw first. 

Method #3: Blanched Corn Kernels 

Katie’s Tip: This method for freezing sweet corn requires more prep work up front, but this is the most versatile method for freezing corn and it’s what I recommend doing. 

1. Blanch the corn as instructed above in the section above (full directions can be found in the recipe card at the end of this post as well). 
2. Once cool enough to handle, hold the corn cob vertically. Place the flat bottom of the cob against a cutting board. 
3. Use a sharp chef’s knife to cut the kernels off the cob. Start at the top (near where you’re holding the corn cob) and cut downwards. Never try to cut towards your body! 
4. Transfer the corn kernels to a freezer or vacuum bag. I like to break up any big chunks with my hands. 
5. Label, date, and freeze the corn kernels for up to 6 months. 

Method #4: Unblanched Corn Kernels

Katie’s Tip: Raw sweet corn changes texture once frozen, so only use this method if you plan on cooking the corn kernels later on in a soup, sauce, chowder, or something similar. 

1. Shuck the corn, removing the husks and silks. 
2. Hold the corn cob vertically. Place the flat bottom of the cob against a cutting board. 
3. Use a sharp chef’s knife to cut the kernels off the cob. Start at the top (near where you’re holding the corn cob) and cut downwards. 
4. Transfer the raw corn kernels to a freezer bag or vacuum bag. 
5. Label, date, and freeze the corn kernels for up to 4 months.