Do you want to save that delicious sweet corn for another day? Use this fast and easy trick to freeze sweet corn and you can enjoy fresh sweet corn anytime!
How to Freeze Sweet Corn
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We love sweet corn season! John could eat 4 ears of corn on the cob in a single sitting! All that beautiful, fresh sweet corn is delicious, but it only lasts so long. With this method, you can quickly and easily freeze sweet corn in the summer and have fresh-tasting sweet corn anytime you want.
We’ve tried a few different methods of preserving sweet corn in the past. First we tried cutting the kernels off the corn and canning it… that was a lot of work, and I wasn’t crazy about how the canned corn tasted. We tried freezing corn on the cob – we tried freezing it raw and we tried blanching the corn before we froze it. When we thawed it, the texture wasn’t quite the same. Then I spent a day at my friend Leah’s farm where we saw her sweet corn, and learned how she freezes it. Oh, my word… that was a game changer! This is how we put up all our sweet corn now!
How to Make Freezer Corn
This method is so easy, you’ll wish you had learned it sooner! The hardest part is cutting the corn off the cob, and I’ve got the trick to that right here.
Once you have the corn cut off, it goes so fast!
The trick to this is the brine. You’ll mix up a brine of water, salt, and sugar (see the printable recipe card below for the amounts). Heat that just until the salt and sugar is dissolved, then scoop the corn kernels into a Ziploc freezer bag, add in some of the brine, seal the bags, label, and freeze!
It really is that easy!
Check out this Facebook Live video where I show you step-by-step how to freeze sweet corn. (Don’t forget to give the page a like if you haven’t yet!)
I don’t know about you, but this is the only way I’ll put up sweet corn from now on.
Enjoy!
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Printable Recipe Card for Frozen Sweet Corn
- 10 cups sweet corn, cut off the cob (about 20 ears)
- 3 cups water
- 2 Tablespoons sugar
- 1 Tablespoon salt
- Quart-size Ziploc freezer bags
- Combine water, sugar, and salt in a medium saucepan. Heat, stirring frequently until the sugar and salt are dissolved.
- Scoop 2 cups of corn into a freezer bag (this is about the same amount as 1 14-ounce can of corn).
- Add approximately ½ cup of the sugar-salt brine to the freezer bag.
- Seal freezer bag and label.
- Repeat until all the corn is in bags with brine.
- Freeze bags.
- Thaw in the refrigerator overnight.
- Use as you would use canned corn (drain if the recipe calls for it) or frozen corn (drain before using).
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Awesome! Now if I could just keep those darn squirrels from eating my corn! Thanks for sharing on Homestead Blog Hop 🙂
Last year the raccoons ate more of our corn than we did!
Last year I froze my corn after blanching and cutting off the cob, with butter. I think I got that method from Food.com. It turned out great and was 18 ears with 1/2 cup butter I think. Now I’m anxious to try this method as well Thanks!
That sounds yummy, too!
I really like the way you freeze corn. When I want to make creamed corn,
can I do this after the corn has thawed out?
Thank You.
Yes, you can! You can use the thawed corn the same way you would use fresh, frozen, or canned corn.