Kittencal's Method for Freezing Corn on the Cob

Total Time
Prep 10 mins
Cook 3 mins

This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn

Ingredients Nutrition

  • 10 corn on the cob, shucked and silks removed
  • water
  • 2 tablespoons sugar
  • ice (lots of ice)


  1. Have all you cobs of corn shucked and silks removed before starting this.
  2. Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
  3. Fill a large pot of water a little over half full.
  4. Add in the sugar; bring to a full boil.
  5. Add in as many cobs of corn that will fit into the pot without over crowding.
  6. Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
  7. Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
  8. Place the cobs onto a clean tea towel. to drain slightly.
  9. Dry the outside of each cob slightly with a clean tea towel.
  10. Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
  11. Place the foil-wrapped cobs in a large bag, then freeze.
  12. WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
  13. To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
  14. The corn is now ready to eat and enjoy!


Most Helpful

I think this is a great as you lock the flavour in and I will use this method but will add a couple of pats of butter to each ear before freezing them because you can then re-heat (grill, microwave etc.) with the butter already on.

The Flying Scotsman January 14, 2009

This was very good. Of course nothing compares to fresh, but this comes darn close. I put these cobs up in September, and have just now tried them. This is much better than my previous method. I served it with recipe #307241. Thanks again Kitten!

Diana #2 December 09, 2008

Great way of preserving our wonderful bounty! We will be enjoying our candystore corn for months to come! Thanks!

Kasey H. August 30, 2015

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