Freezing Corn

How to Freeze Corn

Instructions to freeze corn, captured at its height of sweetness to be enjoyed throughout the winter months.

1. Wash the shucked corn cobs and scrub them with a brush to remove the silk.


2. Boil a large pot of water.


3. Make a big bowl of ice water (while waiting for the other water to boil).


4. Carefully place the corn into the boiling water.


5. Boil for 4 minutes.


6. Carefully transfer the corn to the ice water bath.
   This will both stop the cooking process and cool the corn off in preparation for the freezer.





7. Allow the corn to cool and then drain.


8. Cut the corn from the cob, but do not scrape the cob.





9. Label and date freezer safe bags.
   Transfer the corn into these bags and seal them as airtight as possible before placing them into the freezer. Lay the bags flat in the freezer so that they will freeze evenly.





10. After you’re done cutting corn for frozen corn, go back and scrape the cobs.
    The scrapings just aren’t that pretty or crispy when presented in frozen corn bags, but do not compost the cobs until they are fully scraped clean. There are tons of possibilities to use these corn scrapings. They can be thrown into soups or cornbread, used to make corn mush, relish, or creamed corn, and don’t forget that most animals also love corn.

The shelf life of frozen corn is about 6 to 9 months. Although they will be best before six months, if temptation is resisted they can last until the fresh ones are available again next year.