There’s nothing like enjoying fresh corn on the cob in summer. However, fresh corn stored in the fridge will only last for one to two days—so if you know you won’t put it to use within that timeframe, knowing how to freeze corn guarantees that none of those precious kernels go to waste. Plus, freezing corn means you can indulge in your favorite ways to eat corn on the cob and fresh corn recipes even after corn season has come and gone.
Read on for the best methods to save fresh corn!
How do you prepare fresh corn for freezing?
No matter which method you choose, you’ll need to shuck your corn before freezing—unlike storing fresh corn, which requires leaving the husks on.
You’ll also want to grab some freezer bags and a permanent marker (to write the date on the bag).
How to Freeze Corn
How to freeze fresh corn on the cob
If you want to freeze corn on the cob, you can either freeze it fresh or freeze after blanching the corn. Blanching is a traditional cooking method used to keep fresh produce for longer periods of time. Blanching vegetables also helps remove dirt and keeps them vibrant. In the case of corn, the kernels will stay bright, yellow and juicy as can be.
Follow all the steps through if you plan to blanch the corn before freezing, or skip steps 2 and 3 if you would rather freeze the corn fresh.
Step 1: Shuck the corn
Start by shucking the corn and removing its silk.
Step 2: Blanch the corn
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Bring a large pot of water to a boil. Place the shucked corn cobs into the boiling water to blanch them. It should take 7 minutes for small cobs, 9 minutes for medium cobs and 11 minutes for large cobs.
Step 3: Place the corn cobs in an ice bath
After boiling them, remove the cobs from the pot and immediately place them into ice water for the same length of time. Remove the corn from the ice water and pat dry with paper towels.
Step 4: Store the corn cobs
Whether you’ve blanched the corn or not, place the corn cobs into freezer bags and push any air out. You’ll want to date the airtight freezer bags using a permanent marker before placing the bags into the freezer.
If you prefer corn off the cob, you can cut the kernels off and pour them into freezer bags instead.
How to freeze fresh corn kernels
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After shucking and removing the silk from the corn, cut the kernels off of the corn cob and dump them into a bowl or container. Then, pour the corn kernels into as many freezer bags as needed and push any remaining air out. Date the airtight freezer bags with a permanent marker, then place the bags into the freezer.
Editor’s Tip: When freezing corn kernels, make sure you allow enough space for the kernels to breathe. We recommend freezing kernels in a single layer.
How long does corn last in the freezer?
Whether in cob or kernel form, corn should last about six months stored in an airtight freezer bag. If you have leftovers after employing your favorite method for how to cook corn on the cob, you can pop those in the freezer as well. Simply tuck the cooled, cooked corn into freezer bags. Just know that cooked corn may be a little mushier when you reheat it than corn that was blanched or frozen fresh.
When it’s time to enjoy the corn after storing in the freezer, there are plenty of methods for reheating corn on the cob. Depending on how much time you have, try your microwave, oven, stovetop, air fryer or even the grill.
Recipes That Start with Frozen Corn
Church Supper Spaghetti
Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana
Go to Recipe
Slow-Cooker Creamed Corn with BaconEvery time I take this super rich corn to a holiday potluck or work party, I leave with an empty slow cooker. It's decadent, homey and so worth the splurge. —Melissa Pelkey Hass, Waleska, Georgia
Bourbon Barbecue Chicken TacosI wanted to try a different take on taco night and decided on a barbecue theme. Even my father enjoyed this meal, and he doesn’t usually care for tacos. —LaDale Hymer, Cleveland, Oklahoma
Southwest-Style Wedding SoupI turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
Mexican Sausage & Cornbread StrataThe beauty of my Mexican strata is that you can change it depending on the veggies you have on hand. I make mine most often with corn and pico de gallo. —Lisa Huff, Wilton, Connecticut
Jalapeno Buttermilk CornbreadIf you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
Black Bean TartThis colorful dish was a hit at a get-together I had for friends. I served the tart with sour cream on the side, a green salad and crusty bread. —Ellen Papa, Miami, Florida.
Corn and Broccoli in Cheese SauceSave room in the oven by making this savory side in your slow cooker. It is a standby in my house. My daughter likes to add leftover ham to create a hearty main course. —Joyce Johnson, Uniontown, Ohio
Cool Beans SaladThis protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
Skillet Shepherd's PieThis is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most—if not all—of the ingredients already on hand. —Tirzah Sandt, San Diego, California
Stephanie’s Slow-Cooker StewStart this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering. —Stephanie Rabbitt-Schapp, Cincinnati, Ohio
Black Bean Chicken with RiceThis spicy family favorite calls for just a few basic ingredients, including chicken, black beans and rice, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
Cheesy Slow-Cooked CornMy family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. —Mary Ann Truitt, Wichita, Kansas
Black Bean Tortilla PieI found this entree a while ago and decreased the cheese and increased the herbs called for in the recipe. It’s one of my toddler’s favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Petersburg, New York
Sausage & Vegetable Skillet DinnerI threw this sausage recipe together one night to use up produce before going out of town. Who knew it was going to be such a hit! Now it’s a recipe I turn to whenever time is tight. —Elizabeth Kelley, Chicago, Illinois
Cheese Tortellini with Tomatoes and CornFresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Confetti Kielbasa SkilletHere's one of my husband's favorite dishes. When it's in season, substitute fresh corn for frozen. Add a dash of cayenne pepper if you like a little heat. —Sheila Gomez, Shawnee, Kansas
Apple Chicken QuesadillasMy sister came up with an easy recipe that can be served as a main course or an appetizer. People are surprised by the combination of chicken, apples, tomatoes and corn inside the crispy tortillas, but they love it. —Stacia Slagle of Maysville, Missouri
Southwestern Sauteed CornMy mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
Turkey Dumpling SoupSimmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Corn Okra CreoleThis dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas
Scalloped Sweet Corn CasseroleThis is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. —Lonnie Hartstack, Clarinda, Iowa
Skillet NachosMy mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
Moist Corn Spoon BreadEnjoy this easy take on a southern specialty that utilizes the convenience of a slow cooker. It's an excellent side dish for your next summer party or any special feast. —
Taste of Home Test Kitchen
Edamame Corn Carrot SaladI came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
Corn and Black Bean SaladThis colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
Hash Brown Maple Sausage CasseroleThis craveworthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California
Chili SkilletLike most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio
Creamy CornOut of all my corn recipes, this is my favorite. You need just a few ingredients and a slow cooker to make this delicious side dish. Because it cooks on its own, you'll have extra time to prepare the main course. —Judy McCarthy, Derby, Kansas
Mexi-Mac SkilletThis is the yummiest, quickest recipe I have. There’s no need to precook the macaroni. Everything comes together in one smart skillet. —Maurane Ramsey, Fort Wayne, Indiana
Curried Chicken Corn ChowderThis recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! —Kendra Doss, Colorado Springs, Colorado
Best Chicken PotpieThis is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
Slow-Cooker Chicken TacosOur fun, simple recipe is perfect for taco Tuesdays or a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
Vegetarian Stuffed PeppersThese filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. —Melissa McCabe, Long Beach, California
Layered Garden Bean SaladFor easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
Pressure-Cooker Tex-Mex RisottoI love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. This recipe gave me the opportunity to marry my love of Mexican and creamy risotto—no muss, no fuss. —Sharon Marx, Grand Blanc, Michigan
Chicken Verde QuesadillasI used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
Southwestern RiceI created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
Mexican Chicken ChiliCorn and black beans give this satisfying chili a Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
