How to Make Freezer Corn the Easy Way!


Do you love corn on the cob as much as me?  Because I really, REALLY love it.  In fact, after eating it all summer, I’m always so disappointed to go back to eating store-bought frozen corn in the fall.  So… this year, my family and I made freezer corn from their farm-grown sweet corn.  It took us a couple hours and several hundred ears of corn, but we ended up with about 60 quarts of corn!  Here’s how we did it:


Step 1: Pick corn (or buy from a local farmer!)  We didn’t count but probably had about 500-600 ears of corn.  Some were a bit small but we didn’t think we’d up to another day of making freezer corn so we grabbed as much as we could.

Step 2: Husk it all… remove the silk and any blights, bugs, or nasty bits.  My family gardens organically so we did have to cut off a few rotten ends.  But it’s worth it to me to know that our corn is chemical-free.


Step 3: Cook the corn.  We set up an area outside with a couple tables and a turkey deep frier.  (This is a really big pot with it’s own heat source and holds 30+ ears at a time.  Perfect for large batches of sweet corn.)  Once the water is boiling, drop in the ears of corn for THREE minutes.  Yes, 3 minutes.  Don’t cook much longer or it starts to get tough/not as sweet.  Remove the corn and let it sit until it’s cool enough to handle with your hands.

Step 4: Use an electric knife and shear the corn off the cob.  You could use a traditional knife but electric knives make this soooooo fast and easy.  We just used a couple of extension cords and had three electric knives running at once.



Finally, pack it all in whatever size freezer bag you prefer.  We chose quart sized and packed it to lay flat so it will take up less room in the freezer.  Perfecto.


Tips: We had six people helping and formed an assembly line of sorts.  While some of us were picking, others were husking.  Then once the water was hot enough, we divided into groups.  One person was responsible for cooking, three of us used electric knives to cut corn, and the other two emptied the area of corn cobs and husks, and also helped pack the corn into bags.  This was a huge pile of corn and we were completely finished within 4 hours.  Within 6 hours of being picked, this corn was cooked, packed, and frozen.

August 22, 2012 - 4:27 pm

kristy @ gastronomical sovereignty - this is a crap ton of corn!!! haha – so jealous right now! we’re moving to the other side of the country in a week so we haven’t been able to grow or preserve food the way i’d like to. this is impressive 🙂

today is the Wednesday Fresh Foods Blog Hop – I was hoping, if you feel up for it, that you’d link up this fabulous post (and any future fabulous, seasonal and/or real food posts) with us 🙂 Everyone is welcome so feel free to stop by. take care! xo, kristy

August 22, 2012 - 6:51 pm

sharon long - You skipped the very best part & i thought you were ‘frugal”! If you don’t scrape the great corn starch out of that cobb & freeze it too you miss the ability to make naturally thickened cream corn!! It is amazingly delish! 🙂

August 22, 2012 - 7:05 pm

Wendy - I have done this for off and on for 35 years. The years I don’t my family is very disappointed at Thanksgiving meal because this was always a staple! One year before my father-in-law passed away, I froze 90+ quarts of corn and the same of tomatoes for chili! Haven’t done even a fraction of that since though. Now I have to grind a 1/4th of what I prepare for myself since I am not allowed to eat corn kernals. But with butter and salt it is identical!!

August 22, 2012 - 7:11 pm

Tabby Deitrick - At my local produce market (that sells all local foods) I bought 15 ears of corn, because they were on sale 5/$1. So I just did this yesterday, but I didn’t cook it first. Is there a reason that needs to be done or is it just preference?

August 22, 2012 - 7:13 pm

Rebecca - Ooh, I didn’t know that. What a great idea. I will try that next time!

August 22, 2012 - 7:17 pm

Mary Beth Elderton - Wow! Thank you so much for the how-to!

August 22, 2012 - 7:38 pm

Rebecca - According to my mom, the reason we cook it first is that the starches and sugars quit growing. But I have to admit, I’ve never researched it for myself. Perhaps someone else can shed some light on this?

August 22, 2012 - 7:51 pm

Jackie - We did the same thing in late July, glad you were able to get yours done so quickly. My husband called and asked “How many bags do you want?” I thought they were grocery-store size, so I said two, please. They were FEEDBAG size, 150 ears! Took me three days! And worth it. I dried the husks in the sun and will use them for kindling.

August 22, 2012 - 8:08 pm

Jen - We keep talking about freezing corn. Perhaps now that the tomatoes are slowing down we can do so! An assembly line is definitely the way to go!!

August 22, 2012 - 8:11 pm

Michele - How do you scrape out the starch out?

August 22, 2012 - 9:52 pm

Lucinda Brown - I’ll tell You how I’ve always froze corn. I peel back the husk… take off all the silk… put the husk back up… wrap saran wrap around the ear then roll tight in alum. foil and freeze. Do that for each ear. When You want fresh tasting corn… take out an ear or more… make sire to let thaw completely… and cook like You do fresh corn. Tastes like it was just picked!!

August 22, 2012 - 11:06 pm

Linda - When I was a girl growing up in Northern Illinois my girlfriends dad owned the local bait shop and would travel to central Illinois to get his minnows. All summer we would fish and freeze the fish. In the fall, my dad, her dad and my brother would take a pickup truck and old oldsmobile you could probably put 6 bodies in and the truck with the minnow takes and visit a farmer down there who grew sweet corn for Del Monte. In exchange for the fish the guys got to go out in the field and pick all the corn they could carry home. In the mean time the ladies from 3 families would begin cooking ribs….. when the guys got back we ate then the corn fest began. My dad had built the BBQ pit and there was a place to put a big canning kettle with a fire under it, we had a copper trough with a hose running in it constantly and we started blanching the corn as you described, cut it off and all the mess was outside. We lived on a lake so the kids would just go for a swim when we got to sticky. We also got to “Scrape the cobs” with our teeth….. got the sweetest juiciest part of the corn (usually left on the cob after cutting the kernels off) We would put up enough for three families for the winter. One hint I did learn was not to cook it in salted water when you prepare it….. instead add a little sugar to the water… puts the sweetness back in. One of my most favorite summertime memories….ty for letting me think about it today ….

August 23, 2012 - 3:51 am

wendy - My husband and I use the food saver. We husked and cleaned the corn, placed the amount needed in the “bag” and vacuumed them shut and freeze. O so simple and easy. To prepare just place in boiling water and cook about 15 to 20 min’s. YUM

August 23, 2012 - 4:24 am

colleen thomas - Great idea, I never knew how to do that. Love fresh corn on cob. Hate the can stuff. Don’t care too much for store bought frozen.

August 23, 2012 - 7:55 pm

julie d. - I believe “blanching” is important. My grandmother added fresh whole milk to the water when she cooked corn. Don’t know why, but it was always sweet and tender and awesome!! I have just been blanching and freezing the ears myself. Might try removing the corn off the cob in the future. I REALLY, REALLY, LOVE CORN TOO!! A few years ago, I got “dentures”. I was just sick that I would not be able to eat corn on the cob anymore…I thought! Two weeks ago, I tried to, and I COULD! I ate four ears at one sitting !! Love it !!! thanks for the ideas.

August 23, 2012 - 7:57 pm

julie d. - p.s. The electric knife idea is a real WINNER!! Thanks……..

August 24, 2012 - 8:10 pm

Sadie Curtis - we have used this method … with one addition. Take a 2×4. and pound long nails into it … all the way through so the head of the nail is flush with the wood … about 4-5 inches apart. then have a member of the ‘assembly’ line push an ear of corn on each nail and cut the kernels off. Same person can removes cobs and puts new ones on (wearing an oven mitt) …. goes very quickly and you don’t have to let the corn cool down as long.
You can also run husked, silk removed corn through the rinse cycle of the dishwasher to blanch it … Honest!!!!!

August 25, 2012 - 5:53 pm

Sarah - I was just wondering how long it will stay good when frozen?

August 26, 2012 - 4:10 am

Pam - Yes! scrape the cobs. Not only do you get that great milky, sweet starch, you get the bit of the germ that you don’t get with the knife.

August 26, 2012 - 3:44 pm

Janice Doty - Such a smart choice for healthy (and non processed) corn! I love the idea and may just give it a try this week!

August 28, 2012 - 12:44 pm

Linda - Next take the cobs cook in water and make corncob Jelly it is great and a different thing to add to your stores…. I put a little hot pepper into a batch and have a great jelly for crackers and cream cheese.

August 28, 2012 - 6:30 pm


August 28, 2012 - 6:50 pm

LINDA - We always just cut and scrape ours before we cook it. Some people cook it on the stove top until it is nearly done & some cook it with butter etc in the oven then let it cool down before freesing.


August 28, 2012 - 7:26 pm

LINDA - It should last all year.or probably longer.

September 4, 2012 - 4:56 pm

Lucinda Brown - I’ll tell You how I’ve always froze corn. I peel back 1/2 the husk… take off all the silk… put the husk back up… wrap saran wrap around the ear then roll tight in alum. foil and freeze. Do that for each ear. When You want fresh tasting corn… take out an ear or more… make sure to let thaw completely… and cook like You do fresh corn. Tastes like it was just picked!!

September 5, 2012 - 1:55 pm

Frankie Ann - Never thought of using my electric knife. I am always up for time saving tips! I use a bunt pan when cutting the corn off the cob. The end of the corn fits perfectly in the center hole and the corn falls right into the pan. Saves time on clean up!

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