Sweet freezer corn is a way to enjoy everything you love about hot buttered corn all year long! Freezing corn is so much easier than you think! We love serving it as a side dish, or adding it to soups, stews, casseroles, salads, etc!
Sweet corn is also called corn on the cob, or corn off the cob. If you want to preserve all the yummy flavors of fresh corn on the cob, freezing sweet corn for later is the answer!
I have childhood memories of freezing corn. We lived in a place where it was too cold to grow. 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 grab pieces of corn that were in a big chunk, run and hide behind the couch, and savor it! I’m surprised that she actually had any corn left to freeze.
How many ears of corn does it take to make one cup of corn? About 3/4 a cup of corn kernels on each ear. About 11-12 ears of corn for this recipe.
Ingredients in freezer corn
Justin’s great aunt shared this recipe with me many years ago and it’s the BEST freezer corn in the world! There are a few little things about this recipe that make it extra yummy!
- CORN: Pick fresh corn ears that don’t have any brown spots on them. I like white and yellow corn varieties like Honey and Pearl or Peaches and Cream.
- SUGAR: Granulated. Yes, this recipe has sugar added to it! Some people think sweet freezer corn is sweet enough on its own. That might be true, but once you try it this way those extra calories will be worth it! I also think it helps the corn freeze a little better.
- SALT: Regular iodized table salt. Use the exact amount or it will affect the freezing point. It adds extra flavor to the corn. We don’t need to salt when serving this recipe.
- BUTTER: Use real butter. Adding a little butter to the mixture obviously makes the freezer corn richer and gives it amazing flavor!
How to freeze sweet corn – step by step instructions
Freezing corn off the cob is actually really easy! With this recipe, you don’t even need to know how to blanch corn because thank goodness that isn’t one of the steps!
STEP 1: Husk corn. Clean the cobs to remove any silk that’s stuck on.
STEP 2: Cut fresh kernels off the cob. See my tips below for the easiest way to do this.
STEP 3: Add raw corn kernels, water, sugar, salt, and butter to a large pot.
STEP 4: Bring to a gentle boil. Simmer 10 minutes.
STEP 5: Let cool until about room temperature.
STEPS 6: Ladle corn and some juice in freezer containers or freezer bags.
STEP 7: Lay bags flat and freeze.
Tips on how to freeze corn off the cob
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 afterward! 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 flies away from 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.
FAQ’s about freezing sweet corn
- How to store corn on the cob? In an airtight freezer container, or in a sealable freezer bag. Lay the bags flat, freeze, then stack to conserve freezer space.
- How long can freezer corn be frozen? Up to one year in a deep freeze.
- How long does corn on the cob last in the fridge? Up to three days.
- What is the best variety of sweet corn? I plant peaches and cream, white and yellow corn. Check out these other sweet corn seed varieties.
How to cook frozen corn on the cob?
Corn can either be thawed in the fridge before cooking, or it can be cooked frozen. Here are three different ways to cook it!
- Microwave – Microwave thawed or frozen corn on high until warmed through. Time will vary depending on how much corn you’re cooking.
- Pressure Cooker– Add frozen corn and 1/2 a cup of water to the Instant Pot. Close seal. Cook on High Pressure for 4-5 minutes. It will take longer for bigger pieces of corn.
- Stove Top- Add thawed or frozen corn to a saucepan. Start cooking on medium heat. As it heats the juices will melt and you can start stirring occasionally. Cook until warmed through.
Freezer Corn Recipes
Now that you know how to freeze fresh corn you’ll also want to know what to do with it! We love adding corn to soup, chili, warm dips, salads, and eating as a side dish. Here are a few of our favorite recipes!
- Warm Cream Cheese Corn Dip – serve with crackers or chips
- Creamy Taco Soup – the BEST taco soup ever
- Mexican Bean Dip – slow cooker appetizer
- Slow Cooker Creamed Corn – easiest side dish
- CrockPot Chicken Nachos – we love topping these with corn
- Classic Slow Cooker Roast – serve with mashed potatoes and corn
- Chicken Taco Pizza – with Doritos on top
- Poolside Dip – skinny version
Grab my Sweet Freezer Corn Recipe
Now that you know how to freeze fresh corn you need to head to the farmer’s market and grab some fresh sweet corn! Trust me, you’ll be so glad to have it in the freezer! It knocks the socks off of canned or store-bought corn! And
Sweet Freezer Corn Recipe
Ingredients
- 15 cups corn kernels
- 1/8 cup salt
- 1/2 cup granulated sugar
- 4 cups hot water
- 1/4 cup butter
Instructions
- Husk corn. Clean the cobs to remove any silk that’s stuck on.
- Cut fresh kernels off the cob.
- Add raw corn kernels, water, sugar, salt, and butter to a large pot.
- Bring to a gentle boil. Simmer 10 minutes.
- Let cool until about room temperature.
- Ladle corn and some juice in freezer containers or freezer bags.
- Lay bags flat and freeze.
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!
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.
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!
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?
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!
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!
It sounds like you have perfected a system! There is nothing like eating corn that tastes like it is just off the cob during the winter!
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
Oh I LOVE that idea! No more waiting for it to cool down! I use peaches and cream too and I still add sugar! What can I say? I have a serious sweet tooth!
We just cut it off the cob and freeze it, no cooking it
I can’t wait to try your no cook method. It would make freezing corn and easier and much quicker job! I love easy and quick! Thanks for sharing!
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
That’s a great idea! My kids would love to eat corn staight off the cob in December! Thanks for sharing your idea! Happy fall!
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.
Oh that sounds so good! My boys would love creamed corn too!
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.
Adjusting amounts of sugar and salt to taste is a great idea. I love having a little bit of the taste of summer in my freezer for those long winter months!
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..
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!
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.
I’m glad you fell in love with this corn recipe as much as I did! Salting later is a great idea, then you can adjust to taste. Have fun at the farmers market!
Just finished making this, can you tell me how long it lasts in the freezer?
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!
My grandmother used this recipe, it was always perfect. Trying my first batch this weekend and I wonder why did they cook it?
Last week I harvest and froze my corn. I tried using the same recipe without cooking the corn first. Hopefully it turns out!
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!
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.
Does it turn out the same if you double the recipe?
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!
Love it a lot. It taste wonderful. It is a great recipes.
This corn is shows up on my table in everything from appetizers, to soups, and as a side dish all winter long!
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.
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!
Yes to all of this! 🙂 We also use an electric knife to cut off the corn, which is slick!
My mom used to use and electric knife to cut her corn off and it did work really well. Maybe I should invest in one!
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..
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!
I just tried your method for freezing corn and it went very well. Thank you so much for sharing.
Glad it worked for you! There’s nothing like having sweet corn in the freezer for those long winter months!
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.
That’s a terrible problem! I love it! This corn is just as tasty straight out of the freezer this winter too!
Getting ready to use your recipe!
I’m excited for you! It’s so easy!
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
I’ve never even thought about that before. I do let the corn cool to about room temperature before putting it in the bags just so it’s easier to handle. Maybe I should let it cool a little more?
Susanne, Ziploc bags are BPA free. However, I still cool everything down first.
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!!
That store bough stuff just isn’t the same! You are going to love pulling this out of the freezer all winter long!
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 ! 🙂
Sometimes I double the batch with success, although it takes a pretty big pot! I wish it was summer all year long. Freezing some of the flavors of summer makes winter doable!
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!
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!
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.
Sounds like you have a perfect method figured out! I should try lining my floors and counters with newspaper, it’s such a great idea.
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.
That would work really well. The less mess the better!
can you can this corn? my husband loves cream corn
I’ve never canned it before because I feel like freezing is so much easier and quicker. I don’t see why it wouldn’t work though.
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!
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!
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.
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!
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.
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!
Carol,
I agree with you! I was taught if you can’t say something nice, then don’t say anything at all. In this case, I’m glad you spoke up. 🙂
Thanks! We all have different preferences! I’ll probably always love all the good stuff! I’m glad there are other people out there that feel the same way!
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?
It might seem a little crazy…but trust me it’s GOOD!
You cook or blanch the corn because corn, like other vegetables has enzymes that cause spoilage. The heat stops the enzyme activity.
Sugar is added because older varieties were not as sweet. This happens to be a recipe from 40+ years ago. Big deal. Take it or leave it.
Yes! This is an old recipe that came from my husband’s great aunt! We love old fashioned recipes that have been passed down from through the generations! Since the corn comes to a complete boil after being cut off the cob it doesn’t need to be blanched before cutting off the cob. And yes, you can leave the sugar out if you’d like! It won’t hurt a thing, but I always leave it in!
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
I am going to try that
2 tablespoons salt and 4 tablespoons sugar were perfect for me.
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.
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!
I have found a recipe that I will use over and over again. Thank you for sharing.
Regards,
Marie Borzik
Gulfport MS
Yay! Isn’t this one so yummy? It’s my go to recipe every year too and it’s so much fun to have during the long winter months!
Thanks for sharing your recipe. I’m getting ready to work up my corn on the cob this afternoon. 🙂
I’m so jealous! Since I live in a super cold part of Idaho the corn in my garden is only about three feet tall. I’d love to be enjoying it right now! Happy harvesting!
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.
If you scroll to the bottom of the post there is a printable recipe. Hopefully it shows up for you. If not let me know and I’ll help you get it!
What a blessing that I stumbled on to your site! I am going to be a faithful client!
Welcome! It’s always nice to know that other people are enjoying my recipes as much as I do! I’m happy to have you!
Approximately how any ears of corn dies it take to get 15 Cups?
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!
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.
Sounds like you have a great system figured out! It would be wonderful in salads!
How many cobs of corn equals 15 cups?
I figure about 3/4 a cup per cob. Obviously it varies a little bit from ear to ear. So plan on about 20 ears of corn per batch!
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.
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!
you don’t have to cool it down first, just ladle the hot corn into the freezer bag?
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.
How long with the freezer corn last??
Hi Angela! I freeze my corn in the fall and use it up until I harvest and freeze corn the following fall. I’ve even had a few bags of corn left before and have used it up to 18 month later and I think it still tastes fine!
Thanks so much. Make it today!!!
Can I do this without using sugar?
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!
Love this recipe! I have used it twice now thank you for sharing!
This recipe is a keeper! I’m so glad you keep coming back to it! We love it too!
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
Having to limit those dang carbs ruins all the fun! Lol! It really is tasty though! Thanks for stopping by!
I think I’m going to go get me some corn on the cob, and fix it up freeze it so that way i will have sweet corn all year long.because i love corn with a little bit of parmesan cheese on it .
Adding parmesan on top sounds so yummy! I’m all about adding cheese to pretty much anything I eat! Thanks for sharing!
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!
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!
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!
Thanks Barb! We love this recipe! I’m so happy you are enjoying it…and will be enjoying that corn all winter long too!
Dont u have fo cool the corn in the bags before placing in freezer otherwise they will spoil.
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.
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.
Still my favorite recipe for freezing corn. Thanks so much for sharing!
PS. Your photo in the apron is just too cute
Thanks Jen! Everyone who tries it falls in love with it! And thanks for commenting on my photo! My mother is an apron lover and she passed it on to me!
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.
Oh my goodness Diana! Adding half and half sounds like such a great idea! I LOVE it! I need to try this method soon!
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!!
There is nothing like fresh corn on the cob! Glad you enjoyed it!
I didn’t see this til I already had my corn in the pot cooking. Can you still do the sugar , salt and butter?
I think it would be just fine to add it after you start cooking it. You’ll just want to make sure you have enough cooking time to allow the sugar and salt to dissolve!
Do you freeze the little bit of water right in the bag or do you drain it?
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!
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.
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!
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.
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.
Hi Sharon! Hopefully I’m getting back to you soon enough. I use regualar table salt! You are going to love this corn!
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.
What would you say is the length that corn can stay frozen, shelf life, per say?
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.
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!
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
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!
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!
When putting corn in bags to freeze. Is the corn still hot. Also how long is it good in freezer. Thanks
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!
So, I’m cooking the corn now and serving it tomorrow at Easter dinner. Do I still need to freeze it over night?
Happy Easter! I wouldn’t freeze the corn if I was going to serve it tomorrow. I’d just keep it in the refrigerator. Boil it just before serving. Should be a yummy addition to your Easter dinner!
Thanks! Happy Easter you you as well!
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.
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..
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!
Oh my word! The best!
It really is delicious!
After you thaw the corn out, how long do you cook it for before serving?
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!
Do you freeze corn on the cob. If so, how do you do yours?
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!
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 !!
Yes! I always clean up while I’m waiting for them to cool down!
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!
Do i freeze the corn with some of the juice we cooked it in? Approximately how many ears make 15 cups kernels? Thank you for your help
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!
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!
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!
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
I need to learn more about your corn cutting tool! Anything to make life easier is a win. Good luck with getting your husband to freeze things the “right way”! Haha!
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.
Yay! You are going to love pulling it out of the freezer all winter long! Enjoy!
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.
Oh man, adding half and half sounds like a fantastic idea! Baking in the oven would make the job easier too! Thanks for sharing!
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
What great memories of freezing corn with your family! Glad you found the recipe! Enjoy!
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!
Great ideas! Waiting is the is so hard! Enjoy!
Do you drain the corn and then freeze it or do you freeze corn and liquid?
I try and get a little and a little liquid in each freezer bag. It helps keep the corn from drying out when it’s reheated. Enjoy!
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.
It sounds like you’ve lived such and adventurous life! It would be amazing to be able to get fresh corn year round! Thanks for sharing!
Hi,
We are looking forward to eating this delicious corn,but we need to know how long to cook/heat before serving?
Thanks,
Pat
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!
Great and thank you…oh and everyone loves the corn
Yay! I’m so happy you are enjoying it!
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!
I love this corn recipe! Of course you can adjust the amount of sugar to taste, depending on personal preference and the sweetness of the corn itself!
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.
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!
I have just finished cooking this recipe with 2 different kinds of corn. The first one is peaches and cream and the second is silver queen. If they taste anything like the aroma coming from that pot, this is going to be the best corn that I have ever frozen!! Thank you for the recipe and I am so glad that I came across your site while searching for the perfect recipe!! And, I am doing this all alone considering it’s 1:00 am and hubby is already in the bed. But I have figured out the perfect way to bag it up!! My niece goes to Mississippi State University and I went to a football game with her last year. The large souvenir cups that you get at the game are perfect for holding a quart size bag over the rim just waiting for the bag to be filled with this yummy corn concoction!!!! And, like you, I have a major sugar addiction but, unfortunately I am not able to be very active due to major back issues!! But, there really isn’t too much sugar in the recipe so I can’t totally understand all of the previous hype over adding sugar to sweet corn!! To each his own I guess!! Once again, thank you for this amazing recipe!!!
Hi Sheron! I’m so happy you found my site! Peaches and Cream is the variety of corn I always plant, if I can find the seed. It’s so yummy! I’ve tried putting the bag inside a cup before and it didn’t work very well and after reading your comment I’m pretty sure I just needed to try a different sized cup. I’m going to remember that this year! Enjoy eating this corn all year long, even though it has a little sugar!
The term “working up” is incorrect, instead use “prepare”
Corn?? in the south?? We call it ‘putting up corn’ here.
Funny story –but true.
Last Friday a lady with a cane/walker asked the Amish for corn(they were out already) and they agreed to pick her 10 dozen since she worked and only canned, etc. on weekends.
Her sister was in the car and couldn’t get out.
These ladies were past 80, nearer to 90, and were gonna put up 10 dozen ears!!
One on a walker and the sister on an oxygen thingy.
Inspiriation or what??
Thank you for all the suggestions! I love the idea of putting a sheet on the floor. That would make quick and easy cleanup. Using plastic freezer containers would be work great. For some reason, I never have them on hand. I should get prepared this year and use them.
That story about the older ladies buying corn cracks me up! Those old times know what’s worth spending time on! The elderly are my favorite kind of people!
Do I drain the liquid off before freezing it ? My house smells so good right now with the corn simmering .
Yes! I love it when my house smells like fresh corn! You will need to save the liquid and add a little bit to each bag before you freeze it. When you’re ready to thaw the corn you’ll warm it up in the juice! Enjoy!
I clean, cut and cook the corn outside. Use an electric knife with angel food cake pan to cut. I cook on outdoor gas deep fryer. I put in 9 x 13 cake pans and cool in my bathtub in cold water with ice. My recipe is a lot like yours and have done it for over 40 years.
Those are all fantastic ideas! Anything to eliminate the mess from making it’s way into the house!
We love white field corn, which could never be confused with sweet corn. I have tried several recipes and with each one my husband would say “this is ok, but doesn’t taste like my Mom made”. I froze 5 dozen ears of field corn today using this recipe…. while it was cooking he kept saying “that looks like Moms!”
While it was cooling we tasted…. yep, like Moms!!!
Thanks so much!!!!
Yay! It’s always fun to find a recipe that tastes exactly like what you were looking for! We are growing about 300 acres of field corn this year, but it will all be fed to the cows!
Thank you for this recipe for freezing corn! I did a batch today & it turned out great! Can you believe I am 70 as of yesterday & this is my first time to freeze corn! My parents raised a ton of corn when I was a kid & we ate delicious frozen corn all winter! I just help husking!
Yay! I’m so happy you are freezing corn! It will be so fun to pull it out of the freezer all winter long! You need some kids to come do the husking for you…that’s my kids job!
About how many cobs of corn makes 15 cups??
One ear of corn is typically about 3/4 a cup. For this recipe you’ll need about 11-12 ears of corn. I hope you enjoy it as much as we do!
I don’t understand people. You choose to go on websites to research recipes that you can use. All the people that get on here and critique your recipes make me crazy!! Take it or leave it. That’s you choice, but don’t criticize the person that is offering you their recipe and help from their experience.
Thanks for all your research and testing to offer it to others!!
Happy cooking!!!!!
Thank you, Georgia! I learn so much when people share their tips and suggestions for a recipe with me. You are right though, not all people will be pleased by the same recipe. It would be nice if they would politely make a suggestion and move on to a recipe that’s more appealing to them. Thanks for stopping by!
I just finished a few dozen and my corn was average, not those huge GMO ears. I buy from Amish.
I got 12 cups exactly from each dozen. Remember, this is just an idea so you’ll know how many containers to have ready.
I use (quart) square plastics…stackables, not filled of course since I only need 3 cups for a dinner.
I have been freezing corn like crazy, thank you for the great recipe. . So easy
Yay! It’s always nice to have corn in the freezer and ready to pull out later on! Happy harvesting!
Amy, I got such a big smile from stealing those big slabs of corn when you were a kid! I did the same thing!
My mother used this recipe for the most part. I remember her blanching the corn, cutting and bagging it. I don’t think she put any sugar in, though. It was certainly good coming out of the freezer.
I have not corn for years until this year, but I tried freezing it in a brine this time. The nicest thing about it is shucking the corn in the garden, cutting it off the cob outdoors, and then bringing the cut corn into the house. No mopping that way. 😀 Have no idea how it will turn out, but it came another dairy farmer’s page, so I’m hopeful. I’m retired from milking, myself, but there are still beef cows here so I still chase cows, too! Lucky you have those boys to help chase!
Haha! I remember sitting behind the sofa eating corn like it was yesterday! You could omit sugar if you would like. I love your idea of husking and cutting it off the cob outdoors. Anything to eliminate the mess. This year I lined my floor with old towels, then when I had finished all I had to do was throw the towels in the washing machine. It worked great.
It’s always fun to connect with other dairy farmers. Not everyone understands us and exactly what goes into this lifestyle. Glad you found my page and hope you’ll visit again soon!
I have an old king size sheet on floor now waiting for second cutting. I clean and cook/heat 24 ears at a time.
These young could learn from us old women, huh!!
Husband grabbed some corn, took to back porch and of course I had to sweep/clean that mess.
Easier inside with sheet on floor.
I also use $1 laundry baskets for shucks and silked corn.
Awesome! Now if I could just keep those darn squirrels from eating my corn! Thanks for sharing
Those dang varmints! Racoons used to get into our corn patch before we built a fence and got a dog! Those two things saved our corn patch! I hope you enjoy the corn all winter long!
I want to know how to freeze Corn on the COb. Not cut off; on the cob.
I shuck and silk, break in half. Why?? Because when I get ready for corn, it’s ready and this method takes less space in the freezer.
For those who use plastic containers instead of ziploc (I like they stack well in my freezer), allow 1 cup per 2 ears…or an average dozen ears, not those huge gmo ears, just normal, will yield 6 cups for the freezer.
Hope this helps someone.
I make this every year. We love it.
It’s the BEST recipe! It tastes so fresh straight from the freezer!
This was wonderful! Thank you so much!
Yay! Glad you loved it!
I used your recipe last year to freeze fresh-from-the-farm corn. And today, one year later, I’m freezing corn again, using your recipe. The corn was perfect. I prepared it exactly as written. A couple of weeks after freezing it, I took some to a family pool party because I had forgotten it was a potluck, and its all I had. They RAVED over the corn — including all the good country cooks. I don’t understand why people give advice about the recipe: cooking versus not cooking. Sugar versus no sugar. Don’t like it? Move along.
Pulling a bag of this corn out of the freezer for a potluck is genius! It doesn’t get any easier than that! I’m old school, so I like sugar, butter, and all the things people have been enjoying for years! I’m sure there are a million variations of this recipe, but I’m with you! I like it just the way it is! Thanks for taking time to let me know how much you love it!
We were lucky to find corn on sale 6 ears for 1.00 so of course we purchased lots of corn about 12 ears. My husband husks the corn and took the silks off, I found your recipe, I used milk instead of water. I used milk because I cut the tips off first and then I cut the rest of the kernels off and used my knife to scrap upwards on the cobs to get what was called milk in the old days. LOL
I must say it worked PERFECT!
We are blessed, we look forward to having it for the upcoming holidays Thanksgiving and Christmas.
We recently relocated from Los Angeles to an area that is simi rural and we are loving the peace and quite as well as the feel of country life.
That’s a great deal! Using the “milk” from the corn cobs sounds like a great idea! Enjoy country life…it’s the BEST life!
Our bodies does not digest corn it enters our body whole and exits the same way.
Sometimes it does! We love adding corn to lots or recipes; salsa, casseroles, stew, etc.
I haven’t frozen corn since I was little and corn never seemed to fit in my garden. This year I so wanted corn in my garden and I’m happy I planted it. I looked online for frozen recipes and stumbled into this recipe. What a fabulous recipe! It’s easy to follow, easy ingredients and wonderful flavor. I couldn’t wait for it to cool down…I just had to skim a little off the boiling pot and try. This is so good!
Yay! It’s so fun that you were able to fit corn in your garden this year! It’s so fun to watch grow, and even better when it’s ready to eat! I’m glad you’re enjoying it!
This is delicious!! I have never in my 60 years frozen any corn. I’m excited to say I have 16 bags in my freezer. I’m saving it for later this fall & winter, but I did send a bag with my kids on a camping trip last weekend. They said it was fantastic!
I used my electric knife & the bowl from my kitchen aid stand mixer. I put the bowl in my kitchen sink & cut with ease. No splattery mess to clean off off floors & counter. I was very surprised because the sweet corn was really juicy.
Thanks much for this easy & delicious recipe!!
I’m so excited that you have corn in the freezer to enjoy throughout the fall and winter! Cutting corn in the kitchen sink is genius! I’m going to try that this year!
I can’t wait to try this recipe. But there seems to be a glitch with the printable version it lists the ingredient amounts as 225 cups corn kernels
1.88 cup salt
7.5 cup granulated sugar
60 cups hot water
3.75 cup butter
Hmmm! I’ll have my tech guy check into it. I just printed the recipe and it is printing exactly as it’s written. I wonder if the servings got changed at the top of the printable recipe.