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Kittencal's Method for Freezing Corn on the Cob

Kittencal's Method for Freezing Corn on the Cob created by Diana 2

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

Ready In:
13mins
Serves:
Units:

ingredients

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

directions

  • Have all you cobs of corn shucked and silks removed before starting this.
  • Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
  • Fill a large pot of water a little over half full.
  • Add in the sugar; bring to a full boil.
  • Add in as many cobs of corn that will fit into the pot without over crowding.
  • 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.
  • 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.
  • Place the cobs onto a clean tea towel. to drain slightly.
  • Dry the outside of each cob slightly with a clean tea towel.
  • Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
  • Place the foil-wrapped cobs in a large bag, then freeze.
  • 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).
  • 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).
  • The corn is now ready to eat and enjoy!
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"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"
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  1. dksteenson
    May I omit the sugar?
    Replies 1
  2. Phyllis K.
    vgarrison12 and grannytammy221, yes you can! Prepare water the same way as you would to blanch, bring to a boil, add frozen corn. Reduce heat to a low boil and cook 10-15 minuets, or until corn cob is heated through. Enjoy!!! :-)
    Reply
  3. Phyllis K.
    I’ve been preparing corn on the cob like this for years! My mother taught me and she had been using this recipe for years before that. I usually have fresh-tasting corn all through the winter. If it’s going to be eaten within a month or two, I don’t even blanch. I also use sugar, but add about 1/2 tablespoon and 1/2 teaspoon of salt. Boil corn ?? for about 3 minutes, or until corn turns a little darker. If I’m preparing a large number, I wrap them in Press & Seal first, then foil to further protect from freezer burn. When it’s time to eat them, I prepare my water the same way as if I were going to blanch. Add frozen corn to boiling water and cook for about 10-15 minuets, or until cob is heated through. Enjoy!!
    Reply
  4. Phyllis K.
    I add slightly more sugar and about 1/2 teaspoon of salt.
    Reply
  5. Shelia D.
    Followed a recipe last year and had sweet corn late in the fall. So Good! However, did not use foil and I believe doing that and drying will improve plus last later in the year. I presume near 6 months. We will see.. Thank you!!
    • Review photo by Shelia D.
    Reply
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