Can You Freeze Corn On The Cob?
You absolutely can freeze corn still on the cob. It takes much less time than cutting the kernels off the cob first and still tastes great.
Corn on the cob is a huge hit with my family. Of course, enjoying corn on the cob is best experienced at the peak of summer when the corn is sweet and juicy and delicious. That being said, its such a short season and we really miss the fun of eating corn right off the cob with butter dripping down our arms and laughing at all the corn in our teeth. So freezing corn still on the cob is ritual project every summer in my family.
How To Freeze Corn On the Cob
Freezing corn on the cob can be done two different ways.
I love to freeze corn on the cob with the silk and husks still on the corn. Not only is this a super fast method for freezing corn, but it also makes for easy cooking once thawed.
I love this method of freezing corn on the cob if I want to grill the corn once thawed. Winters are pretty chilly where I’m at but every so often a beautiful sunny day appears and grilling just seems perfect. Follow these simple steps to freeze corn on the cob with husks still on the corn.
- Cut the stalk/end piece so that the corncob will fit into a freezer bag.
- Remove just the outer layer of husks. Leave several layers in place. Just remove the dirty tough outer layers.
- Place the corncobs into freezer bags. Usual about 4 cobs will fill a bag.
- Label the bag and place into the freezer.
Corn on the cob frozen with the husks in place will last through one winter and spring. To thaw simply remove the bag from the freezer and place in the refrigerator or sink until thawed. I love to wrap this as is in aluminum foil and throw them on the grill. They turn out really good. Granted they are a little more squishy than fresh, but in the middle of winter a little memory of summer is a treat.
The second method is to remove the husks and silk and blanch the corn before freezing. This takes a little extra work but I think the corn retains a bit more of its original texture. This is great for cooking the corn on the cob in the microwave. Or, if I decide to then cut the corn off the cob and throw it into soups or other recipes, it has a more fresh type flavor.
- Start a large pot of salted water to boil on the stove.
- While the water begins to boil, remove all of the husks and silk from the corn on the cob.
- Once the water is boiling, carefully place the corn into the boiling water
- Fill a large bowl with ice water.
- Once the corn has been in the boiling water for 3 minutes, remove it and immediately place the cobs into the ice water bath.
- When the corn has cooled, remove from the ice bath and place on clean kitchen towels to pat dry.
- Dry the corn as thoroughly as possible to prevent freezer burn from ice crystals.
- Place the corn into freezer safe bags.
- Label and place in the freezer.
Thawing the blanched corn on the cob is equally easy. Simply remove from the freezer and place in the sink or refrigerator to thaw. The blanched corn on the cob does take a little more work, but the taste and texture will be superior. So fire up the grill, get out the corncob holders and big sticks of butter, and enjoy a bit of summer in January.