Freezing Corn on the Cob

12 servings Prep: 15 m Cook: 10 m Total: 25 m Beginner
Be the first to rate!
Fresh corn on the cob anytime you want—this traditional blanching method keeps sweet Louisiana corn tasting garden-fresh all year long. Perfect for preserving summer’s corn harvest.

Ingredients

12 servings
  • Fresh Corn shucked and cleaned
  • Water
  • Ice
  • Freezer Bags

Step-by-Step Instructions

  1. Blanching and Cooling time depends on the Diameter Size of the corn - Small corn 1 inch diameter - 7 minutes, Medium corn 1 1/4 to 1 1/2 inches diameter - 9 minutes, Large corn 1 1/2 to 2 inches diameter - 11 minutes
  2. Clean corn and remove all silk.
  3. In a large pot fill 3/4 full with hot water and bring to a rolling boil. Put clean corn in water and boil according to the chart.
  4. While corn is boiling, mix water and ice in a large bowl to create an ice bath.
  5. Remove corn from boiling water and plunge into ice water mixture and leave in iced water for the same amount of minutes as the cooking time. If ice melts add more ice.
  6. Remove corn, place on fresh towel or drain in colander. Pat dry, then place in freezer bags and freeze.
  7. When ready to eat, thaw corn and reheat in boiling water 2-3 minutes or in microwave until warm.

Common Problems and Solutions

Q: Why do I need to blanch the corn before freezing?

A: Blanching stops the enzymes that cause corn to lose flavor, color, and texture in the freezer. Without blanching, frozen corn becomes tough and loses its sweet taste.

Q: Can I skip the ice water bath?

A: No, the ice bath is essential to stop the cooking process immediately. Without it, the corn will continue cooking and become mushy.

Q: How long will frozen corn keep?

A: Properly blanched and frozen corn will keep 8-12 months in the freezer at peak quality.

Tips and Techniques

Make sure your ice bath is truly ice-cold with plenty of ice—you may need to add more ice between batches. The corn should be completely cooled before freezing to prevent ice crystals from forming.

Equipment Needed

  • Large pot for blanching
  • Large bowl for ice bath
  • Colander or clean towels
  • Freezer bags

Historical Context

Freezing corn became popular in Louisiana households once home freezers became common in the 1950s and 60s. Before that, families relied on canning. This blanching method preserves the sweet corn varieties grown across South Louisiana’s farms.