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Freezing Sweet Corn, The Rebel Way

This recipe is not for the faint of heart. Guard it well. Never again will you buy the inferior bagged or tasteless ears from the grocery store.

ears of corn

Photo: Anne Norman (flickr)

Corn season is to be enjoyed thoroughly, and if possible, put up quickly for the pantry.

Summer Treat

The thing about corn is, all year you dream of sweet, crisp corn on the cob. It is a summer treat that can’t be matched by frozen ears in the freezer section, or imported ears of tasteless, starchy disappointment that seems to be available months before it is locally.

The reality is, sweet corn must be indulged upon while it is in season. One person boils the water while the other picks the ears. The kids argue about who gets to husk, and the occasional worm on the end is a source of entertainment for all ages.

Corn season is to be enjoyed thoroughly, and if possible, put up quickly for the pantry.

Preservation Methods

Corn can be put up in cans, or in the freezer. I have spent many years canning it, no small task. It must be cut from the cob, by hand, and that is after endless picking, shucking and cleaning. Home canned corn is delicious, but a lot of work.

Last year, I started freezing corn. This recipe is not for the faint of heart. There is no blanching, there is added sugar AND salt. Before I lose you, know that the end result is absolutely wonderful.

The bags need only be heated gently in a saucepan, for fresh-from-the-cob flavor. I have put up enough for two years before (I don’t recommend it. It was months before I could look at a piece of corn with any desire to eat it).

The Rebel Way to Freeze Corn

Guard this recipe well, and never again will you buy the inferior bagged or tasteless ears that are available at the grocery store.

Combine the following:

  • 20 cups of sweet corn, cut fresh from the cob
  • 5 cups cold water
  • 1 cup sugar
  • 1/4 cup salt

Stir gently until sugar and salt is dissolved. Scoop into quart-sized freezer bags and seal. Lay flat to freeze.

I know, this is not the low salt, low sugar sort of recipe that we all strive for, but in the middle of winter when you crack open a bag of this corn and it tastes as sweet and fresh as the day it was picked, these things simply won’t matter.

How are you putting your corn up for the winter? Leave a comment and let us know.

Amy Jeanroy

Amy Jeanroy lives on a small family farm in Nebraska. She and her family raise organic produce, milk, eggs and meat for sale. When she is not tending to the goats and gardens, Amy works as a freelance writer on gardening and green living topics, with a frugal touch. She is the Herb Gardens Guide for, as well as the author of Canning and Preserving For Dummies, 2nd edition, 2009.

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  • M_aswanson

    Do you cook the corn after you add the water, sugar, butter, and salt? If so for how long? Thanks

  • M_aswanson

    Do you cook the corn, water, sugar, salt, butter after adding them all together. If so for how long. Thanks

  • Cindy

    I freeze my corn on the cob.  I husk it, blanch for approximately 10 minutes, put in an ice bath until cool, wrap cobs separately in plastic wrap and put 6 in a plastic bag (you can vary the amount of cobs in a bag) knot the end of the bag, and presto!  Fresh corn on the cob for Thanksgiving, Christmas and barbeques! 

  • Marlene

    is the corn cooked befor you cut it off the cob?

  • Tracey

    There is no cooking or blanching, no heat used at all. Remove corn from cob, mix with water, salt, and sugar, and freeze. Tastes awesome, and no burning of fingers or ice baths required!

  • pbw727

    I did this for the first time last year and I’ll never do it any other way again. Great taste and texture, and so much easier than the blanching process. Great for succotash, corn chowder, corn bread or as a side dish. Heat, drain, and butter.

  • Sandy Gerard

    been doing it this way for years…..much easier than blanching…corn tastes just as good with a lot less work

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