Read on to learn how to freeze fresh corn so you can enjoy it year round! It’s super easy to do, and you’ll always have some on hand for salads, soups, tacos—you name it!
Hooray for a long weekend! Labor Day is just a couple days away and though I’m still finalizing my menu for the day, I can tell you that fresh corn on the cob is definitely on it. And I’m gonna grab some extra because nothing beats fresh Utah sugar-sweet corn. We try to enjoy as much of it as we can before the season’s over. Truthfully, it’s kinda sad when the fresh corn stands shut down for the season, and I find myself craving some yummy, hot-off-the-grill corn on the cob.
But the good thing is I can enjoy Utah corn the whole year round. Because freezing it is beyond easy. Lemmie show you how.
First, put a big pot of water on the stove and set it to boil. Then shuck the fresh ears of corn and get rid of any strands of silk. Once your pot is boiling, drop your ears of corn in it.
Once it’s cooled off, it’s time to cut the kernels off the cob. One of the best ways to do this is to place the ear upright on top of a bundt pan. Tada! Any kernels you cut off will fall into the pan!
Place the cookie sheet in the freezer and freeze the corn for about 1 hour. Once the corn is frozen, remove the sheet from the freezer and scoop the kernels into a 1-cup measuring cup.
Pour the corn into individual ziploc bags and freeze it for up to 12 months for best quality and flavor. To thaw the corn, pour the kernels into a colander and run cold water over them until they’re thawed. Then throw them in a salad, soup, fried rice, tacos, or anything else your heart desires!
- Ears of fresh corn (amount optional, but I recommend at least 6)
- Fill large stock pot with water and set to high.
- Meanwhile, shuck and trim each ear, removing any silk strands.
- Once water is boiling, place ears in pot. Boil corn for 1 minute.
- Meanwhile, fill a large bowl or clean sink with ice water. Drain corn and drop ears into ice water.
- Once ears are cooled, cut kernels off cobs by placing each ears upright onto bundt pan and allowing loose kernels to fall into pan.
- Spread kernels evenly onto a foil-lined cookie sheet. Place sheet in freezer and freeze corn for 1 hour or until frozen.
- Remove sheet from freezer. Scoop 1 cup of kernels and pour into an airtight ziploc bag. Continue with remaining corn kernels.
- Place ziploc bags in freezer. Freeze up to 12 months for best quality and taste.