How to Freeze Corn on the Cob: Guide to Cooking Frozen Corn

You can freeze corn on the cob for up to six months. Freezing whole cobs of corn is a great way to take advantage of a seasonal ingredient. Freezing can also help minimize food waste if you wind up purchasing more corn from the grocery store than you can finish before it becomes inedible.

You can freeze corn kernels for easy corn recipes like corn chowder, corn salads, and comfort food side dishes like creamed corn. To prepare corn for the freezer, use a sharp knife to slice off the kernels after blanching, then flash freeze them in a single layer on a baking sheet.

Pack the loose kernels into zip-top freezer bags or an airtight container. Be sure to run the dull side of your knife down the corn cobs before discarding: Corn milk is an excellent addition to homemade ice cream and deepens the flavor in cornbread, too.

Here’s how to freeze fresh corn on the cob for year-round Mexican street corn and impromptu BBQ:

• Peel the corn. First, shuck the husks from the ears of corn, and discard the silk. Rinse them off to remove any remaining silk and residue.
• Blanch the corn. Blanching the corn kills off the bacterial enzymes that lead to spoilage and helps lock in flavor. Bring a large pot of water to a boil, and prepare an ice bath in a large bowl. Use tongs to add the cobs to the boiling water—working in batches if necessary—and boil for about five minutes. Transfer the corn to the ice water, and let it sit until it completely cools. To prevent excess frost and freezer burn, pat the blanched corn dry with paper towels.
  
• Wrap the cobs. Wrap each dry cob tightly in plastic wrap, then store them in a freezer bag. Use frozen cobs within six months of freezing.

Freezing corn on the cob is a great way to ensure that you always have the perfect veggie side dish on hand to round out a classic weeknight meal like braised pork chops and creamy mashed potatoes topped with grated parmesan cheese. There are a few options for thawing when it’s time to cook frozen corn on the cob:

• Thaw at room temperature or in the refrigerator. The simplest way to thaw frozen corn on the cob is to place it in the refrigerator the night before you plan on using it or place the entire sealed bag in a large bowl of cold water.
• Microwave cobs in their plastic wrapping. Place frozen cobs, still wrapped, in the microwave for three to four minutes. Unwrap the cobs and pat them dry before grilling.
• Reheat in boiling water. To thaw corn on the stovetop, add unwrapped frozen corn cobs directly to a pot of boiling water on high heat for three to four minutes until tender.
  
• Season and serve. Remove the boiled corn on the cobs from the water, place them on a plate, then pat them dry with a paper towel. Season the cobs with salt and black pepper, drizzle melted butter or olive oil over them, and serve.

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