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Side Dishes » Sweet Freezer Corn

Sweet Freezer Corn

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There’s not many foods that taste as much like summer as a piping hot, buttery ear of sweet corn! Stick a few batches of Sweet Freezer Corn in the freezer to enjoy all winter long! Add it to soups, casseroles, or eat as a side dish! Yummy!

A sealable platic bag of sweet freezer cornI have childhood memories of freezing corn. We lived in a place where it was too cold to grow corn. Friends from warmer climates used to share their bumper corn crops with us. My brothers and I would husk the corn. My mom would boil the corn on the cob. Then she would cut it off the  cob, put it in bags and freeze it. The most memorable part of the experience happened when my mom would turn around. We would run, grab the biggest section of “stuck” together corn, hide behind the couch and eat it. I’m surprised that she actually had any corn left to freeze.

A boy and his dad picking corn from a corn patch behind a picket fenceFreezing Corn is a great family activity!

I’m allergic to the corn in the patch. I can’t go in there at all or I break out in a rash. So, over Labor Day I decided that my boys should help me freeze corn. Besides my allergy problem, it’s more fun to freeze corn with my family.  More fun for me anyway!!

Branson was a little worried about being allergic to the corn so he put his football helmet on. You know a football helmet makes you more manly and automatically solves lots of problems.

Boys picking corn

Look how tough my oldest child thinks he is.  Anyone that can lift up a box with one hand is a brute!

A boy husking a cob of corn

This is the “Little Red Hen” principle in action!

How many ears of corn does it take to make a cup of corn?

Of course it depends on how big the ears of corn are. As a general rule of thumb one ear of corn will produce 3/4 a cup of corn kernels.

For this recipe you will need between 11 to 12 cobs of corn for each batch.

Family recipes are best!

Ears of husked sweet corn on a red and white platter

Justin’s great aunt shared this recipe with me many years ago, it’s a keeper! There are a few little things about this recipe that make it extra yummy!

  • Yes, this recipe has sugar added to it! Some people think sweet freezer corn is sweet enough on it’s own. That’s probably true, but once you try it this way those extra calories will be worth it!
  • I believe the sugar helps the corn freeze a little better. I don’t understand the chemistry behind it, but trust me its good! If you would like to leave the sugar out, go ahead…no judgment from me!
  • Adding a little butter to the mixture obviously makes the freezer corn more rich and gives it amazing flavor!

A sealable platic bag of sweet freezer corn

Tips for freezing sweet corn!

It seems like no matter how careful I think I’m being, I always make a huge mess when I freeze corn. Part of freezing corn is mopping the floor and cleaning up the sticky mess afterwards! Here are a few little hacks that seem to help minimize it though!

  • Place cutting board inside a large cookie sheet. The cookie sheet helps catch some of the fly away corn kernels.
  • Some people place a corn cob on the hole of a bundt pan and slice it from there. The kernels are supposed to fall in the pan. I don’t have super great success with this method, but others do.
  • For this recipe cut the kernels from the cobs before cooking the corn. This is so much easier than cooking the corn cobs first. It’s easier to handle before it gets hot. More corn fits in the pan after it’s cut off too.
  • My boys do all the husking outside. At least that mess isn’t in the house!
  • Freezing corn really is easier with two people. It helps to have someone hold the bags while you add corn to them.

A stack of freezer corn in sealable bags

What container should I store sweet freezer corn in?

I like storing freezer corn in freezer style sealable bags. I use the quart size. Lay the bags flat in the freezer until they are solid. After they are frozen through stack them in the freezer. The corn takes less room when it’s stored in the freezer this way.

It can be stored in jars too. It’s probably a little easier to add corn to jars than bags, but it will take more room in the freezer. Be sure to leave about an inch head space in the jars.

Freezer corn can also be stored in freezer containers. These are a great option!

A sealable platic bag of sweet freezer corn

How long can I store sweet freezer corn? How much should I freeze?

Sweet corn will last in a deep freezer for up to a year.

When I’m trying to decide how much corn to freeze I think about how many times my family will eat corn each month. Mulitply that by 12, and that’s how many quarts of corn I freeze. Remember to include the amount of corn you will use in dips, casseroles, etc.

We don’t eat freezer corn during the months when we can pick it from the garden either. So I usually actually freeze 11 months of corn.

Grab the Sweet Freezer Corn Recipe!

NOTE: This post was originally published in September 2013. Some of the photos and content were updated in 2018. The recipe was not altered!

Good luck freezing your corn! Grab your kiddos and have them help you because you’ll want the extra help and it will be more fun! Enjoy!

Sweet Freezer Corn
 
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Sweet corn from the freezer tastes just like delicious buttered and salted corn right off the cob.
Author:
Recipe type: Vegetables
Serves: 4-1 quart bags
Ingredients
  • 15 cups raw corn kernels
  • ⅛ cup salt
  • ½ cup sugar
  • 4 cups hot water
  • ¼ cup butter
Instructions
  1. Husk and clean corn on the cob.
  2. Cut kernels off uncooked cobs.
  3. Add raw corn kernels, sugar, salt, butter and water to large kettle.
  4. Bring to a gentle boil. Simmer 10 minutes.
  5. Ladle into freezer bags.
  6. Freeze flat until firm. Thaw before using.

Sweet Freezer Corn is and easy way to preserve summer to use throughout the winter months!

 

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  1. I used this recipe to prepare store-bought frozen corn (we don’t have a garden) and it turned out amazing! It was perfectly sweet without being too sweet or salty. I’m going to use this recipe every time I make corn now!

    Reply

  2. Please you need to cool the corn first before freezing! I have frozen sweet corn for over 50 years. This recipe is similar to the one I’ve been doing all those years. Even though you don’t need as much sugar with the great varieties of sweet corn. But please make sure you cool the corn first – it will freeze much better & faster. Less chance of spoiling.

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    • Marie, sounds like you are quite the expert on freezing corn! Since I freeze several batches of corn all at once it takes me quite awhile. I don’t ever put the corn in the freezer until I have completely finished all the other steps and cleaned everything up. I’m sure you know how long it can take to clean corn up, it has a way of getting everywhere! By then the freezer bags of corn have had a chance to cool down a bit. I hope you continue to enjoy your corn throughout the winter!

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  3. I have always had an issue with my corn being soggy when I cook it after its been frozen. Does this recipe have that problem?

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    • Aimee I have never had a problem with my corn being soggy. I usually thaw frozen corn, then bring to a boil. Once corn is boiling I remove it from the heat, drain and serve. I adore this recipe and hope you will too!

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  4. I used to cut the corn off the cob before cooking and cooling it but found that it isn’t quite as messy if I cook it, cool it then cut it off the cob. The variety we grow for the freezer is called “ambrosia” and it is so sweet that we never need to add sugar. We package it as you do–nice flat packages that stack well in the freezer after they are frozen. To cook it, I smack the frozen package on the counter to break it up, put in a microwave safe dish, put saran wrap over it and microwave on high for about 6 minutes (2 cup packages). Take it out, stir, add salt and a little butter, cover to hold in the heat until ready to serve. No need to add water when cooking this way. We’ve never had soggy or off-flavored corn and we’ve done it this way for 38 years now!

    Reply

    • I cook it on the cob for 4 min and then dump I it in ice water. It is way easy and isn’t quite as messy this way, then cut off the cob. We have peaches and cream so it doesn’t need sugar

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      • I also cut of cob and freeze always tastes just let me we picked it, I also freeze it on the cob straight from picking then pull some out put in microwave 3-5 minutes an taste is great. I’m going to try your recipe though

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    • We do , too. Just put the frozen kernels in a bit of water, seasoning, butter and sugar. You can make a small amount of white sauce with butter, salt, milk, sugar, and corn starch then add corn. Great cream corn.

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  6. This recipe is wonderful. I used a little less sugar because the corn I found is so super sweet already. Thanks for posting! I am looking forward to thawing and eating this winter.

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  7. I have the same recipe from a friend but I don’t cook mine at all until I am ready to make it with supper. I just put in the bags and freeze it.I have been doing it this way for years and the corn still taste like it was fresh..

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    • Another reader suggested not cooking the corn until you are ready to serve it. I love that idea and can’t wait to try it. It would make the whole freezing process so much faster. Thanks for a great idea!

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  8. i froze the corn I bought at the Farmer’s Market last year using your recipe. It was the best corn I’ve ever had! It was so good that I was a little stingy using it so have some still left over. However, I am headed to the Farmer’s Market now to purchase more corn to freeze for this year, of course, using your recipe! The only thing I didn’t do was add the salt. I prefer to salt it when I’m cooking it for dinner. This truly is sooooo good! Thank you for sharing.

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    • I usually guess pretty close as to how much freezer corn we will eat before the next crop is ready. So, I don’t think I have ever had any for over a year. But I know it is still good a year later!

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  10. My grandmother used this recipe, it was always perfect. Trying my first batch this weekend and I wonder why did they cook it?

    Reply

      • How did it turn out not cooking the corn first, but rather just adding a little of the liquid mixture to the raw corn? That would save so much time if it turns out!

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        • I did try cooking freezing a few batches without cooking the corn first and it was so quick and easy. Unfortunately it just didn’t turn out quite as good after having been frozen. I’m still using my origional method of cooking first, then freezing.

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          • Don’t you love it when you can get get twice as much accomplished in the same amount of time? YES! This recipe is an easy one to double and turns out just as good as if I’m only making one batch! Happy freezing!

  12. If you put the cooked corn into ice water immediately after boiling (as one suggested) it stops the cooking process which might help the corn not be soggy when cooked later on (as another one said she had a problem with).

    Also, if you want to eliminate some mess with cutting the corn off of the cob, try putting the smaller end of the corn into the hole in the middle of a Bundt or tube pan. That will hold the cob while also letting the pan catch a majority of the falling corn kernels.

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    • I like that idea for cooling the corn. I bet it does help stop the cooking process and also makes the corn easier to handle. I should try using a Bundt pan but I have found that cutting it off the cob on my deck makes clean up easier too. All it takes is a hose!

      Reply

        • I’m going to try your freezer corn recipe tonight as I just bought 5 doz locally grown corn. Will be my first time freezing corn.. As for getting it off the cob, I’ve always used a fork it gets the whole kernel..

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          • Locally grown corn is the best since it hasn’t been sitting in a warehouse or on a truck for too long! I’ve never tried getting kernels off with a fork… I think I need to try that!

  13. I just tried your method for freezing corn and it went very well. Thank you so much for sharing.

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  14. Just tried your recipe tonight. ONE MAJOR PROBLEM! My family ate about a third of it as it was cooling before I could get it into the freezer bags. Of course I was grilling steaks and chicken on the grill at the same time, my bad.

    Reply

  15. Just a little hesitant about putting warm food in freezer bags….BPA and all. Do you put corn in fridge to cool some first? So looking forward to getting into my freezer in the fall and winter for this good corn!

    Thanks,
    Susanne

    Reply

  16. We don’t have corn in our garden but I am going to get a lot of corn so I can freeze some. It is so much better than the store bought stuff!!

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  17. Is it ok to double the recipe when making several batches or do you prefer to make just single batches? I just got 10 dozen ears of corn today and I am excited to try this recipe and have sweet summer corn in the middle of the winter ! Thank you so much for sharing your recipe ! 🙂

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  18. Amy, last year you froze the corn without cooking it. How did it turn out? Not cooking would be a huge time saver, but I’m worried about compromising taste and quality. Thanks!

    Reply

    • I did try making a few batches without cooking the corn. I was hoping it would work just as well because it would save me so much time. Unfortunately, I like it better when it is cooked first. Bummer! During the cold winter months it’s worth it when you can grab a bag of summer tasting sweet freezer corn!

      Reply

  19. We always froze corn by blanching the ears,cooling immediately in a sink full of ice water. Easiest -?- way to cut off the corn was to take a piece of plywood and a long nail hammered through the middle turn upside down -scrub everything well and cover board w/foil. Put on plate or in a cakpan. Wide end of ear on nail and you can strip of kernels fast, just be aware of sharp nail!!! Probably not very safe: reader beware! Also covering as much of kitchen counters and floor with newspapers will make cleaning so much easier.
    This brings back memories of working with my Mom in the kitchen. Thanks for your post.

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  20. Corn is prepped and I came across your recipe. Thank you. I use an electric knife, place a glass bowl upside down inside another bowl to catch the kernels. Very little mess.

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  22. Why are you boiling AND adding salt, sugar and butter to freeze it? The healthy goodness is gone! If truly you’re using sweet corn, why not just rinse, cut off the cob, bag and freeze? That’s how we do it and when it’s warmed up for a winter meal, tastes fresh off the cob!

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    • I know, I know, it’s taking a perfectly healthy vegeatable and turning it into something that tastes like dessert! But I love dessert! And my family is very physically active and that’s how I justify it! It seriously so good!

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  23. Oh for ever more, just take the corn off the cob, put into freezer bags and into the freezer. why are you adding sugar to sweet corn, good grief. just freeze it like it comes off the cob for ever more.

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    • I know…I know…I should cut sugar out of my life completely! I suppose we all have things we should do to improve ourselves right? I will admit I like eating corn as is, straight off the cob but adding sugar gives it a little extra yumminess!

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    • For crying out loud people, give the poor woman a break‼️ If YOU don’t want to add sugar, salt, or butter, FINE! It’s HER recipe! Make yours how you want, and write your own blog if you like.

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      • Hi Carol! You kind of just made my day! Yes, this is the recipe I use every single time I freeze corn. We eat butter, sugar, wheat, milk, gluten, cookies, candy, food coloring, and lots of other foods that some people might consider unhealthy. We are a very physically active family. I exercise almost every single day, maybe just so I can justify my butter habit! We also eat all different kinds of fruits and veggies, yogurt, lean meat, etc. I guess I feel justified in eating a little corn with butter on it once in awhile! Besides, you are exactly right, if people don’t like this recipe they are more than welcome search Pinterest or the internet for healhty freezer corn recipes. I honestly hope they find a recipe that’s just right for them! Who knows, maybe I will change my ways one of these days and join the healthy bandwagon! Thanks for stopping by! Have a great day!

        Reply

  24. I can’t believe that you go through all of this just to freeze corn. It is simple, cut off cob, put into freezer bags and into the freezer. wait with the salt/butter when you take it out of the freezer to heat and eat. Why on earth would you add sugar to your corn?

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  25. I’d love to be able to pick your own corn, we rarely get the chance in the UK, it’s so darn cold. I bet it tastes completely different fresh, as opposed to straight out of the supermarket 🙂 so healthy too. Thanks Amy

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  28. Good job. I’m a county girl myself and in today’s times I’m proud of you for raising them on good food and clean living. Thank you for the corn recipe canning can be alot sometimes.

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    • Hi Heather! Country girls are the best! Farming is such a great way to raise kids and thats why we stick with the long hours, roller coaster ride prices, and stress of it all! It’s worth it in the end! Every fall when I finally put the canner away I feel relieved! It’s always nice to have canned and frozen fruits and veggies to use throughout the winter though! Thanks for stopping by!

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  29. I have found a recipe that I will use over and over again. Thank you for sharing.
    Regards,
    Marie Borzik
    Gulfport MS

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  30. How much sugar,salt and butter. Im one of those who has to cook with exact measurements til i have done it a couple times.

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    • I figure there is about 3/4 a cup of corn on each ear, which obviously varies from one variety of corn to the next. So I usually plan on about 20 ears to get 15 cups of corn. Hopefully that helps! Happy freezing!

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  33. I did not want added sugar or fat, so blanched the corn with a little water like my mother used to do. Will use for soups and chowder or even salads where butter isn’t necessary.

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  35. We have used a recipe similar to this one for over 10 years. We love it. Our family has a “corn day”. 4 generations come together to can corn. From the 80 yr old grandparents to the 3 yr old, we all get involved. My husband picks, and then he and his parents husk and put the ears into a 55 gallon drum of water (to keep the corn from drying out. The grandkids bring it into the house, where we have a corn washer and 2 people cutting it off the cob. (We use electric knives and a cutting board slanted into a oversize cookie sheet.)(Another grandchild hauls the buckets of cobs outside and puts it in the truck for the horses.) A daughter adds all the ingredients and then back outside it goes to cook on the camp chef. We double the recipe, any more than double is harder to stir and more likely to burn on the bottom. My mother is the pot watcher. We have big pans set on the table inside that are cooling pans. We let the corn cool until we can bag it. We bagged about 130 qts, 40 pints, and 20 1 cup bags. Just the other day the grandkids were asking when corn day was. They love it and are looking forward to it.
    Our favorite corn is bodacious but it has a lot of silk on it. We have been using Ka-ching. It grows tall so it’s easier to pick, it has long ears and has less silk and is tasty.

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    • That sounds like such a fun day! I love that the whole family gets to help! What great memories you are creating together while you teach the kids how to work! So much fun!

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    • I do let it cool for a few minutes so it’s easier to handle. I’m not a very patient person so I don’t let it cool completely before adding it to the bags though. I do let it cool to room temperature while it’s in the bags before putting it in the freezer.

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    • Hi Barbara! I’m sure it would be just fine even with the sugar omitted! It would obviously be a little less sweet, but really corn is pretty sweet on its own anyway. Let me know how it turns out!

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  40. That’s pretty much the same recipe I use. You are right – nothing better in the winter. Just don’t eat it as much as we used to – those carbs lol

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  41. I am so excited to have these stocked up. I am a new stay at home mom and trying to stay ahead is all about preparing ahead I’ve noticed. I live in Ohio and bought some locally grown corn from a kids stand and this is the first recipe I thought of. By the smell of it boiling, it smells like it’s going to taste really yummy. Thanks so much!

    Reply

    • Congratulations! I’ve loved staying at home and making memories with my kids through the years! Moms are super busy and you are right, it’s always a bonus to be prepared because you never know what life is going to throw at you!

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  42. My husband and I tried the freezer corn made your way! It is the best! It will be hard going back to canned corn! Keep the posts coming!

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    • Yes. I let the corn set on the counter for a little while until it cools down to about room temperature. It is best for the corn to let it cool. It’s also a good idea to let it cool so the hot corn doesn’t increase the overall temperature in the freezer which could cause your other frozen foods to thaw a little bit.

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  44. This is the second year that I have used your recipe for freezing corn. It is so delicious and no freezer burn on even one bag. Thank you, Thank you, Thank you.

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  46. I just finished putting up just over 4 bushels of Olathe Sweet Sweet Corn (we had another bushel for dinners with family and friends). I take the bottom of my tube pan (for angel food cake) and put it in my roasting pan. Put an ear of corn on the top of the tube and use an electric knife to cut the corn off the cob. It doesn’t make much of a mess that way. Plus the corn is already in my roasting pan that I add a pound of butter and 2 cups of half and half in too. Cover the roasting pan and roast at 325 degrees for about an hour, stirring occassionally. Let the corn cool and put in freezer bags. No Salt. No Sugar. But it tastes like it does. I just hope I have enough to get through the year. Now on to roasted green chile’s.

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  47. I made this Sweet Freezer Corn for the first time and it is so good this way! Tastes like fresh corn on the cob! Will make this again!!

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    • I add a little bit of the water I cooked the corn in to each bag before freezing it. Later on when I’m ready to enjoy the corn I warm the corn and the juice up together! Happy Fall!

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  49. Awesome way to keep fresh corn from the summer in order to enjoy over the cold dreary winter. However..you need to make sure the corn has cooled before putting into freezer. I ladle into bags, and leave bag opened to allow steam/heat to leave. Then once it’s to room temp, lay bags flat and put into freezer. The hot bags are not good for your freezer and can cause excessive condensation which can cause freezer to actually freeze coils (even frost free) plus it’s not good for the corn.

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    • Hi Cheri! Thanks for pointing that out. You are absolutely right. I let the corn cool on the countertop before sticking it in the freezer too. Another reason for doing so is that if I set hot corn on top of frozen foods in my freezer it will start to thaw them out and I don’t want that either! Thanks for commenting!

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  50. I posted last year that we used this recipe. We put up so much it lasted us until June of this year. We just put up three more batches tonight, on to of the two last weekend. We and guests Love it! Thank You.

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  51. I am ready to freeze some corn. I found your recipe very interesting. I only have 1 question, are you using regular salt or canning salt? I would appreciate a response ASAP since I need to get at it soon. Thank you, Sharon.

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      • Thank you for your response. I decided to do no salt. My husband helped me & I decided to try an electric knife as 1 reader did. Found it worked great. My husband said he liked doing the corn using your recipe rather than blanching the corn first. He said your way was much quicker. Thank you for sharing the recipe.

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    • Hi Mary! When I’m deciding how much corn to freeze I always figure about how many bags we will eat per week/month. For my family it’s about 2 bags per month. So I try and freeze 24 bags each fall. By the next fall they are almost always gone. I have had a few that I’ve carried over from at the previous year and they are still fine. So I would say 15-18 months if they are in a deep freezer. It would probably be less if they were in a refrigerator freezer.

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  53. Hi Amy, I am so excited to find this recipe for whole kernel corn. I always make cream style freezer corn, which is also absolutely delicious, but sometimes I want whole kernel. I can’t wait for the corn crop this summer. Thank you so much!

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  54. Thank you Amy and your family for the sweet corn freezer recipe. My husband and I live in Vietnam and corn is a favorite of mine but hard to come by the USA quality. Japan has some wonderful corn on the cob and using your recipe will help me enjoy it throughout the year. Thank you, nice looking family. Patty

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    • Thanks for your kind words Patty! Sounds like you are living a fun adventure! There is nothing quite like getting corn that tastes just like it came off the cob during the long winter months!

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  55. I agree that fresh frozen corn is the best ever! We either eat it with salt and butter like you do–but I freeze it plain and add salt and butter while cooking, and no sugar. Or, sometimes I do the Southern thing and fry up a few slices of chopped bacon, drain excess grease, then add corn and a little milk and simmer till done. Milk amount would be just enough to cover about the bottom 1/4 of the corn in the fry pan, not all covered! Not like creamed corn from a can, ugh–just delicious!

    It IS a mess to cut the corn off the cob, but I use a wooden board with a corn cutter blade (and a pair of only used for this purpose vinyl coated gardening gloves to protect my hands). Also, it cuts off much easier if you blanch on the cobs first for 3 minutes after water’s back to a boil then drop into a sink full of cold water to stop the cooking action so it doesn’t get too cooked before freezing–that might be causing one person’s soggy frozen corn. The blanching stops the aging of the corn’s enzymes and flavor (or any veggie) so it comes out of the freezer fresh tasting. Cut corn off cobs in between batches and it goes pretty quickly. I’ve done up to four crates of corn at a time and have been canning and preserving since the 1970’s!

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    • I let it cool for a bit before I put it in the bags. It makes it easier to handle that way. I also make suer it’s completely cooled before I put it in the freezer! I usually make enough to last for a whole year, so we keep it in the freezer for up to 12 months! So yummy!

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  57. I cut the corn and scrape the cob to get all that deliscous milk. Then I put it in the pot with enough water to just cover the corn and once it starts to boil , I time it for 3 minutes. Turn off and let it cool.
    I put Corn and water in freezer bags
    We like smothered corn. So whenever I want to cook it , I let it thaw and drain water. Put a couple of tablespoonful of Corn oil and a few pieces of salt meat or ham to slightly brown. Add Corn and a couple of fresh tomatoes from the garden and a minced onion . Cook on medium heat stirring as to not let it burn.You do want to let your corn to slightly brown . You may add a little water to make sure get all that goodness on the bottom of the pot.

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  58. Roughly how many eats to equal 15 cups? I found this AFTER I blanched the cons for freezing whole….but would love to try this too..

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    • I usually plan on about 3/4 of cup per ear. When I freeze corn I do several batches at once so I don’t really count the ears, just measure the kernels! Good luck!

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    • I cook it in the microwave until it’s warmed through, or I cook it in a saucepan on the stove until it’s boiling. Since it’s already been cooked through it just needs to be warmed. Enjoy!

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    • I tried freezing corn on the cob before, but it didn’t really taste very fresh. I prefer freezing it off the cob following this recipe! It’s so handy during the winter months!

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  62. Why wait for cool down before putting in freezer?
    Because the bags are warm and the weight stacking them pops the seal !!
    Carry on cleaned up and then they where cool !!

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  63. Should i put some of the juice concauction that we cooked the corn in into the bags also for freezing or do we drain it out? Just wondering and thanks for your help!

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    • Hi Monica! It will depend on how big your ears of corn are. I usually plan on around 11 ears for 15 cups, as one ear usually yeilds abou 3/4 a cup. I do add a bit of the juice the corn was cooked in to the freezer bags. Having that liquid in with the corn is nice when it’s time to warm the corn up after it’s been frozen too! Enjoy!

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  65. Amy, sorry, it I’m totally new to freezing vegetables for food storage. I’m wanting to learn, however. Your recipe sounds awesome & easy, for a novice like me. I went thru many responses but didn’t see my question. So … Your recipe calls for 15 cups of corn. Approximately, how many ears does it take for 15 cups? Thank you!

    Reply

    • Depending on the size of the ears of corn it should be around 11-12 ears to make 15 cups. Of course that’s approximate! I can’t wait for you to start freezing veggies! It’s a game changer when the long winter months roll around!

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  66. Getting ready to try your recipe for my first time freezing fresh corn. My husband found a handy little tool at a hardware store in West Virginia that works like a potato peeler to get the kernels off the cob. It works great! Now to get cooking. I too always lay my bags of freezer bound bounty flat for easy stacking, saves room too. Now if I can just get my husband to quit freezing his stuff in squat bags instead of flat ones.. haha

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  67. This recipe was amazing! I have tried several ways of freezing corn, and was a little skeptical at first, but, this is by far the best recipe I have ever tried. Thank you for sharing.

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  68. I also cut my corn off the cob raw. My recipe is 18 cups raw corn. 2 cups half and half. 1 # butter. 1/4 cup sugar. I bake it in the oven in a large roasting pan at 350 for 1 hour stirring every 15 minutes. Then bag and freeze it is awesome.

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  69. You are right….it is a family affair. You can not beat fresh frozen corn once you can not get “farm-stand fresh”.
    I have frozen corn for years with my grandmother, mother, and sister., but I was not sure of the timing, butter amount and of course the sugar….so searched your recipe. Perfect!!!
    Thank you,
    Kay

    Reply

  70. I used an electric knife to cut the kernels off, and before I cut it, I used a ribbed damp washcloth to scrub the silk off. Worked pretty well and fast! I can’t wait to eat this,. I hope it makes it to the cold weather, because it looks so good I’m afraid we’ll eat it all now!

    Reply

  72. When I was first married 40yrs agoI grew corn by myself and froze them whole. Blached and cooled, dried and bagged. It was good in the freezer up to 6 months. This was in a beautiful country called Rhodesia, its now called Zimbabwe and in ruins sadley. I live in South Africa now (30 yrs) and can get store bought corn all year round also our neighbours on our farm grow corn,so no need to freeze any more,but I was very interested in read your article.

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    • There are several options for heating this corn. If I’m thinking in ahead of time I set a bag of frozen corn in the fridge and let it thaw. I have pulled it out of the freezer at the last minute and defrosted it in the microwave too.

      After the corn is defrosted it can either be warmed through in the microwave, with juice and all. Or it can be heated in a saucepan on the stove. Either way works great! Enjoy!

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  74. I learned this method from my husband’s grandmother, years ago, and have used it since. However, over the years I have quit adding sugar, as corn has gotten sweeter with the multicolor corn. Why add sugar when you don’t need it, right!

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  75. This is my third year of using your recipe for freezing corn and it is the best recipe I have ever used (and I’ve been canning since I was a child in the ’60’s). My family never fails to comment about how delicious it is. God Bless you for sharing this great recipe.

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    • Yay! I’m so happy you love this corn as much as we do! It’s so fun to be able to grab a bag from the freezer and enjoy it all year long! Thanks for stopping by!

      Reply

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