University of Minnesota Extension
 Menu  Menu

Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Freezing Sweet Corn

Print Email Share

Vegetables and Herbs

Freezing sweet corn: Whole kernels

Deb Botzek-Linn

Freezing is a quick and convenient way to preserve vegetables at home, and sweet corn is a popular, easy and excellent vegetable to freeze. You can enjoy the great taste of summertime sweet corn all year long by following the simple, basic procedures for freezing vegetables.

Blanching, followed by chilling in ice water, are critical processes for producing quality frozen corn. The natural enzymes in corn need to be inactivated before freezing to prevent both loss of color and nutrients, and flavor and texture changes. These enzymes are inactivated by a hot blanch treatment. The chilling process prevents the corn from becoming mushy due to overcooking the starch.

If you harvest corn, do it early in morning before it gets hot. Husk ears and remove silk, then bring six to eight quarts of water to a boil and submerge several ears at a time. Blanch the ears for four minutes. Cool promptly in ice water for four minutes, drain and cut the kernels from the cob. An electric knife is a handy tool for cutting off the kernels.

Package the corn in freezer containers, leaving one-half inch headspace. Seal and freeze at 0° F or below for 8-12 months.

An electric knife is a handy
tool for cutting off the kernels.

Can I freeze corn-on-the cob?

During sweet corn season, we get questions on freezing corn on the cob. Yes, it can be done, but with mixed results. Corn lovers are often disappointed with the mushy, rubbery texture and the cobby taste. It also takes up more space in the freezer.


Revised by Suzanne Driessen 2015

  • © 2016 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy