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!
I 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.
Freezing Corn is a great family activity!
Freezing 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.
Look how tough my oldest child thinks he is. Anyone that can lift up a box with one hand is a brute!
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!
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!
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.
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!
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!
- 15 cups raw corn kernels
- ⅛ cup salt
- ½ cup sugar
- 4 cups hot water
- ¼ cup butter
- Husk and clean corn on the cob.
- Cut kernels off uncooked cobs.
- Add raw corn kernels, sugar, salt, butter and water to large kettle.
- Bring to a gentle boil. Simmer 10 minutes.
- Ladle into freezer bags.
- Freeze flat until firm. Thaw before using.
Rachel M. says
November 29, 2013 at 11:13 amI 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!
Marie says
September 5, 2014 at 2:00 pmPlease 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.
Amy Engberson says
September 9, 2014 at 3:20 pmMarie, 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!
Aimee says
April 10, 2015 at 8:22 amI have always had an issue with my corn being soggy when I cook it after its been frozen. Does this recipe have that problem?
Amy Engberson says
April 14, 2015 at 3:45 pmAimee 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!
Kris Edwards says
May 14, 2015 at 6:02 pmI 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!
Amy Engberson says
May 19, 2015 at 2:08 pmIt 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!
Jama says
July 26, 2017 at 11:58 amI 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
Amy Engberson says
July 27, 2017 at 1:58 pmOh 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!
Donna says
July 21, 2015 at 7:21 pmWe just cut it off the cob and freeze it, no cooking it
Amy Engberson says
August 1, 2015 at 4:08 pmI 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!
Theresa says
September 10, 2017 at 3:51 pmI 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
Amy Engberson says
September 14, 2017 at 3:10 pmThat’s a great idea! My kids would love to eat corn staight off the cob in December! Thanks for sharing your idea! Happy fall!
June says
February 21, 2017 at 4:18 pmWe 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.
Amy Engberson says
March 2, 2017 at 10:41 amOh that sounds so good! My boys would love creamed corn too!
Ashley says
July 22, 2015 at 5:10 pmThis 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.
Amy Engberson says
August 1, 2015 at 4:07 pmAdjusting 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!
Debbie says
July 23, 2015 at 2:00 pmI 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..
Amy Engberson says
August 1, 2015 at 4:09 pmAnother 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!
Becky says
July 24, 2015 at 2:01 pmi 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.
Amy Engberson says
August 1, 2015 at 4:04 pmI’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!
Janet says
August 12, 2015 at 6:59 pmJust finished making this, can you tell me how long it lasts in the freezer?
Amy Engberson says
September 11, 2015 at 8:47 pmI 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!
Parker says
August 14, 2015 at 10:37 amMy grandmother used this recipe, it was always perfect. Trying my first batch this weekend and I wonder why did they cook it?
Amy Engberson says
September 11, 2015 at 8:45 pmLast week I harvest and froze my corn. I tried using the same recipe without cooking the corn first. Hopefully it turns out!
Jenna says
August 9, 2017 at 12:37 pmHow 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!
Amy Engberson says
August 9, 2017 at 3:42 pmI 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.
April says
September 6, 2017 at 10:24 amDoes it turn out the same if you double the recipe?
Amy Engberson says
September 7, 2017 at 5:43 pmDon’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!
Linda. drescher says
August 30, 2015 at 1:24 pmLove it a lot. It taste wonderful. It is a great recipes.
Amy Engberson says
September 11, 2015 at 8:27 pmThis corn is shows up on my table in everything from appetizers, to soups, and as a side dish all winter long!
Peg Price says
June 18, 2016 at 2:06 pmIf 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.
Amy Engberson says
July 17, 2016 at 11:47 pmI 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!
Heather says
August 23, 2016 at 1:58 pmYes to all of this! 🙂 We also use an electric knife to cut off the corn, which is slick!
Amy Engberson says
August 25, 2016 at 8:17 amMy mom used to use and electric knife to cut her corn off and it did work really well. Maybe I should invest in one!
sissy says
September 4, 2017 at 8:20 pmI’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..
Amy Engberson says
September 7, 2017 at 5:49 pmLocally 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!
Glada St. Clair says
July 23, 2016 at 4:49 pmI just tried your method for freezing corn and it went very well. Thank you so much for sharing.
Amy Engberson says
July 26, 2016 at 11:36 amGlad it worked for you! There’s nothing like having sweet corn in the freezer for those long winter months!
Rich says
August 13, 2016 at 10:03 pmJust 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.
Amy Engberson says
August 17, 2016 at 8:14 amThat’s a terrible problem! I love it! This corn is just as tasty straight out of the freezer this winter too!
Elsie Marraccini says
August 18, 2016 at 9:34 amGetting ready to use your recipe!
Amy Engberson says
August 18, 2016 at 1:42 pmI’m excited for you! It’s so easy!
Susanne Stroupe says
August 24, 2016 at 12:35 pmJust 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
Amy Engberson says
August 25, 2016 at 8:15 amI’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?
Shirley Willard says
September 3, 2017 at 11:27 amSusanne, Ziploc bags are BPA free. However, I still cool everything down first.
Emily says
August 27, 2016 at 4:48 pmWe 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!!
Amy Engberson says
September 1, 2016 at 8:26 amThat store bough stuff just isn’t the same! You are going to love pulling this out of the freezer all winter long!
Tammy says
August 29, 2016 at 3:49 pmIs 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 ! 🙂
Amy Engberson says
September 1, 2016 at 8:23 amSometimes 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!
Wanda says
September 2, 2016 at 5:41 pmAmy, 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!
Amy Engberson says
September 8, 2016 at 8:31 amI 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!
Laura says
September 4, 2016 at 8:25 amWe 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.
Amy Engberson says
September 8, 2016 at 8:27 amSounds like you have a perfect method figured out! I should try lining my floors and counters with newspaper, it’s such a great idea.
Juanita says
September 12, 2016 at 12:03 pmCorn 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.
Amy Engberson says
September 14, 2016 at 9:01 amThat would work really well. The less mess the better!
Brinda Jarrett says
September 13, 2016 at 9:55 amcan you can this corn? my husband loves cream corn
Amy Engberson says
September 14, 2016 at 8:58 amI’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.
Annie says
February 12, 2017 at 12:27 pmWhy 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!
Amy Engberson says
March 28, 2017 at 10:11 amI 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!
Diane says
March 8, 2017 at 7:12 pmOh 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.
Amy Engberson says
March 10, 2017 at 9:18 amI 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!
Carol says
August 7, 2017 at 5:04 pmFor 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.
Amy Engberson says
August 9, 2017 at 3:53 pmHi 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!
Diane says
March 26, 2017 at 7:52 pmI 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?
Amy Engberson says
March 28, 2017 at 9:45 amIt might seem a little crazy…but trust me it’s GOOD!
Linda Jones says
March 30, 2017 at 7:15 amI’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
Pam Brown says
April 21, 2017 at 6:18 amI am going to try that
Renee says
May 9, 2017 at 4:47 pm2 tablespoons salt and 4 tablespoons sugar were perfect for me.
Heather says
May 29, 2017 at 7:27 pmGood 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.
Amy Engberson says
June 9, 2017 at 9:05 amHi 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!
Marie Birzik says
June 29, 2017 at 12:45 pmI have found a recipe that I will use over and over again. Thank you for sharing.
Regards,
Marie Borzik
Gulfport MS
Amy Engberson says
July 4, 2017 at 7:15 amYay! 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!
Cindy says
July 9, 2017 at 12:53 pmThanks for sharing your recipe. I’m getting ready to work up my corn on the cob this afternoon. 🙂
Amy Engberson says
July 11, 2017 at 8:05 pmI’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!
Jenniffer says
July 7, 2017 at 9:24 pmHow much sugar,salt and butter. Im one of those who has to cook with exact measurements til i have done it a couple times.
Amy Engberson says
July 17, 2017 at 6:29 pmIf 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!
Barb says
July 9, 2017 at 8:43 amWhat a blessing that I stumbled on to your site! I am going to be a faithful client!
Amy Engberson says
July 11, 2017 at 8:07 pmWelcome! It’s always nice to know that other people are enjoying my recipes as much as I do! I’m happy to have you!
Christine Clament says
July 9, 2017 at 4:14 pmApproximately how any ears of corn dies it take to get 15 Cups?
Amy Engberson says
July 11, 2017 at 8:03 pmI 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!
Lisa White says
July 9, 2017 at 5:37 pmI 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.
Amy Engberson says
July 11, 2017 at 8:01 pmSounds like you have a great system figured out! It would be wonderful in salads!
Rachel Clark says
July 15, 2017 at 1:01 pmHow many cobs of corn equals 15 cups?
Amy Engberson says
July 17, 2017 at 6:35 pmI 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!
Connie Fuller says
July 16, 2017 at 9:10 pmWe 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.
Amy Engberson says
July 17, 2017 at 6:20 pmThat 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!
debbie says
July 17, 2017 at 9:22 amyou don’t have to cool it down first, just ladle the hot corn into the freezer bag?
Amy Engberson says
July 17, 2017 at 6:18 pmI 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.
Angela says
July 26, 2017 at 10:33 amHow long with the freezer corn last??
Amy Engberson says
July 27, 2017 at 1:59 pmHi 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!
Angela says
July 28, 2017 at 5:20 pmThanks so much. Make it today!!!
Barbara Kennedy says
July 29, 2017 at 7:06 pmCan I do this without using sugar?
Amy Engberson says
July 31, 2017 at 11:46 amHi 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!
Julie says
August 3, 2017 at 11:03 amLove this recipe! I have used it twice now thank you for sharing!
Amy Engberson says
August 3, 2017 at 7:03 pmThis recipe is a keeper! I’m so glad you keep coming back to it! We love it too!
Shery says
August 5, 2017 at 10:15 pmThat’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
Amy Engberson says
August 7, 2017 at 7:49 amHaving to limit those dang carbs ruins all the fun! Lol! It really is tasty though! Thanks for stopping by!
Emma says
August 8, 2017 at 2:48 pmI 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 .
Amy Engberson says
August 9, 2017 at 3:44 pmAdding parmesan on top sounds so yummy! I’m all about adding cheese to pretty much anything I eat! Thanks for sharing!
Selma Howell says
August 7, 2017 at 1:44 pmI 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!
Amy Engberson says
August 15, 2017 at 4:47 pmCongratulations! 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!
Barb says
August 9, 2017 at 8:01 amMy 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!
Amy Engberson says
August 9, 2017 at 3:42 pmThanks Barb! We love this recipe! I’m so happy you are enjoying it…and will be enjoying that corn all winter long too!
becky says
August 9, 2017 at 9:24 pmDont u have fo cool the corn in the bags before placing in freezer otherwise they will spoil.
Amy Engberson says
August 15, 2017 at 4:40 pmYes. 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.
Glada St. Clair says
August 13, 2017 at 8:16 pmThis 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.
Jen says
August 14, 2017 at 3:07 pmStill my favorite recipe for freezing corn. Thanks so much for sharing!
PS. Your photo in the apron is just too cute
Amy Engberson says
August 15, 2017 at 4:22 pmThanks 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!
Diana says
August 25, 2017 at 10:27 pmI 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.
Amy Engberson says
August 29, 2017 at 3:43 pmOh my goodness Diana! Adding half and half sounds like such a great idea! I LOVE it! I need to try this method soon!
JUDY says
August 27, 2017 at 6:23 amI 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!!
Amy Engberson says
August 29, 2017 at 3:26 pmThere is nothing like fresh corn on the cob! Glad you enjoyed it!
Cindy Bass says
September 3, 2017 at 12:42 pmI didn’t see this til I already had my corn in the pot cooking. Can you still do the sugar , salt and butter?
Amy Engberson says
September 4, 2017 at 6:42 pmI 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!
Maureen says
September 2, 2017 at 2:33 pmDo you freeze the little bit of water right in the bag or do you drain it?
Amy Engberson says
September 4, 2017 at 6:49 pmI 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!
Cheri says
September 3, 2017 at 8:30 amAwesome 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.
Amy Engberson says
September 4, 2017 at 6:47 pmHi 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!
Rich says
September 3, 2017 at 10:21 pmI 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.
Sharon says
September 5, 2017 at 10:13 amI 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.
Amy Engberson says
September 7, 2017 at 5:48 pmHi Sharon! Hopefully I’m getting back to you soon enough. I use regualar table salt! You are going to love this corn!
Sharon says
September 8, 2017 at 10:05 amThank 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.
Mary says
September 13, 2017 at 2:02 pmWhat would you say is the length that corn can stay frozen, shelf life, per say?
Amy Engberson says
September 14, 2017 at 3:06 pmHi 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.
Randa says
January 16, 2018 at 6:44 pmHi 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!
Patty Pederson says
January 31, 2018 at 2:24 amThank 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
Amy Engberson says
January 31, 2018 at 4:00 pmThanks 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!
Barb M. says
March 16, 2018 at 8:45 pmI 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!
Shelby says
March 18, 2018 at 8:00 pmWhen putting corn in bags to freeze. Is the corn still hot. Also how long is it good in freezer. Thanks
Amy Engberson says
March 20, 2018 at 7:46 amI 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!
Jason says
March 31, 2018 at 1:48 pmSo, I’m cooking the corn now and serving it tomorrow at Easter dinner. Do I still need to freeze it over night?
Amy Engberson says
March 31, 2018 at 9:26 pmHappy 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!
Jason says
April 1, 2018 at 6:36 amThanks! Happy Easter you you as well!
Judy says
June 5, 2018 at 9:05 amI 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.
Sandra R Godsey says
June 23, 2018 at 12:24 pmRoughly 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..
Amy Engberson says
June 24, 2018 at 4:15 pmI 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!
Sandra R Godsey says
June 23, 2018 at 7:21 pmOh my word! The best!
Amy Engberson says
June 23, 2018 at 8:00 pmIt really is delicious!
Rayette York says
July 4, 2018 at 3:50 pmAfter you thaw the corn out, how long do you cook it for before serving?
Amy Engberson says
July 5, 2018 at 6:30 pmI 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!
Rayette York says
July 5, 2018 at 10:33 amDo you freeze corn on the cob. If so, how do you do yours?
Amy Engberson says
July 5, 2018 at 6:26 pmI 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!
Scott says
July 7, 2018 at 2:03 pmWhy 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 !!
Amy Engberson says
July 9, 2018 at 9:48 amYes! I always clean up while I’m waiting for them to cool down!
Monika says
August 6, 2018 at 4:59 amShould 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!
Monika K says
August 6, 2018 at 5:08 amDo 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
Amy Engberson says
August 7, 2018 at 3:40 pmHi 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!
Lisa says
August 15, 2018 at 7:34 pmAmy, 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!
Amy Engberson says
August 20, 2018 at 4:09 pmDepending 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!
TERRY L VANDERAA says
August 18, 2018 at 12:35 pmGetting 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
Amy Engberson says
August 20, 2018 at 4:00 pmI 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!
Angie says
August 19, 2018 at 9:04 pmThis 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.
Amy Engberson says
August 20, 2018 at 3:56 pmYay! You are going to love pulling it out of the freezer all winter long! Enjoy!
Karen says
August 23, 2018 at 10:43 amI 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.
Amy Engberson says
August 28, 2018 at 10:48 pmOh man, adding half and half sounds like a fantastic idea! Baking in the oven would make the job easier too! Thanks for sharing!
Kay Coulter Deck,an says
August 23, 2018 at 4:44 pmYou 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
Amy Engberson says
August 28, 2018 at 10:47 pmWhat great memories of freezing corn with your family! Glad you found the recipe! Enjoy!
Jan says
August 25, 2018 at 10:37 amI 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!
Amy Engberson says
August 28, 2018 at 10:45 pmGreat ideas! Waiting is the is so hard! Enjoy!
Sandy says
August 25, 2018 at 1:34 pmDo you drain the corn and then freeze it or do you freeze corn and liquid?
Amy Engberson says
August 28, 2018 at 10:28 pmI 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!
S Edwards says
September 17, 2018 at 2:01 amWhen 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.
Amy Engberson says
September 19, 2018 at 9:01 amIt 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!
Patricia says
September 27, 2018 at 10:37 amHi,
We are looking forward to eating this delicious corn,but we need to know how long to cook/heat before serving?
Thanks,
Pat
Amy Engberson says
October 5, 2018 at 8:22 amThere 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!
Patricia says
October 5, 2018 at 8:43 amGreat and thank you…oh and everyone loves the corn
Amy Engberson says
October 9, 2018 at 6:23 pmYay! I’m so happy you are enjoying it!
Susan Dubose says
November 17, 2018 at 2:56 amI 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!
Amy Engberson says
November 17, 2018 at 3:21 pmI 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!
Glada St Clair says
June 19, 2019 at 9:48 pmThis 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.
Amy Engberson says
June 24, 2019 at 6:47 amYay! 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!
Sharon Caudle says
July 15, 2019 at 12:05 amI 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!!!
Amy Engberson says
July 16, 2019 at 6:45 pmHi 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!
Courtney says
July 16, 2019 at 7:47 pmThe term “working up” is incorrect, instead use “prepare”
Shelby says
July 28, 2019 at 12:37 pmDo I drain the liquid off before freezing it ? My house smells so good right now with the corn simmering .
Amy Engberson says
July 29, 2019 at 8:02 amYes! 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!