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Cutting Corn Off the Cob and Freezing It

Updated on August 19, 2009
Blanching the corn.
Blanching the corn.
Icing the corn.
Icing the corn.
Cutting station.
Cutting station.
Slicing the kernels off.
Slicing the kernels off.
The finished product.
The finished product.

After getting a little carried away at a produce auction this week, I came home with ten DOZEN ears of corn.  Even with six people in the family, we won't eat that much corn before it goes bad.  I gave a dozen to my sister and bartered a dozen for a peck of blackberries, but that still leaves a bunch.  I decided to take four dozen ears and put corn in the freezer for the winter.  Freezing the ears whole takes up a lot of space, so I decided to cut the corn off the cob for freezing.  The end result was eight quarts of yummy, fresh corn now frozen for a taste of summer in January.  Here is how I did it.

Before you freeze corn (or most vegetables) you need to blanch it first.  Blanching stops the enzymes from continuing to ripen your foods while in the freezer.  Trust me on this, last year I skipped this step and my corn was mushy and tasteless.  For corn, after you shuck it and get rid of all the strings, drop the ears into boiling water.  Cover and boil for three minutes.  While the corn is boiling, fill your sink with water and ice.  When the three minutes are up, plunge the corn cobs into the ice water to stop the cooking process.  Let cool for three minutes and move over to the dry part of your sink to drain.

Once all your corn has drained, set up a station for cutting the kernels off.  This should include a cutting board, sharp knife, quart freezer bags and a pen for labeling.  I have a flexible cutting board that I like to use because I can fold it up and pour the kernels into bags easily.  Stand each ear of corn up on the wide end and hold the point of the cob.  Slide your knife down from the top, cutting off two to three rows of kernels at a time.  There is a bit of trial and error in cutting the kernels off.  If you cut too shallow, you don't get whole kernels.  If you cut too deep you will get the tough end of the kernel.  It takes a little getting used to, but after an ear or two you should have it down.

You can freeze the corn in whatever proportions you need, but I just filled my quart bags.  I put my kids to work shucking the corn and for my part I was able to preserve four dozen ears of corn in less than two hours.  Much faster than processing the eight pecks of tomatoes I won, so I was pretty happy.  Enjoy your fresh corn all winter!


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    • profile image

      GrammaLinda 7 years ago

      I use my Food Saver to store meats and vegetables. A friend of mine recommended using the dishwasher to blanch vegetables. Just run a cycle without soap in an empty dishwasher, then put the corn in the top rack and run another cycle without soap. If your water heater is turned high enough, this works and saves time. While the dishwasher is blanching your corn, you can be doing something else.

    • Jennifer profile image

      Jennifer 8 years ago

      Yes Liz, you can freeze the cobs whole after blancing. They just take up more space, which I am out of at the moment, so I cut it all off. Good luck!

    • profile image

      Liz 8 years ago

      thanks for this hub..I am thinking of buy a bunch of corn while it is cheap and freezing it for the winter. If I were to keep it on the cob, would I do the same, just not have to do all the cutting?

    • Nemingha profile image

      Nemingha 8 years ago

      I must try this - beats throwing away the excess!

    • MarthaAnn11 profile image

      MarthaAnn11 8 years ago from Fort Worth

      Great do-it-yourself project for extra produce throughout the year for you and your family. Great choice in freezing it.

    • Jerilee Wei profile image

      Jerilee Wei 8 years ago from United States

      Didn't know about the blanching, this makes me feel a whole lot better as my husband often buys more than we can eat.

    • LeonJane profile image

      LeonJane 8 years ago from Australia

      Great advice! I haven't frozen my own vegetables yet but will take your advice when it comes time to do so. At the moment I freeze bulk meats that I buy and use a Vacuum Food Saver machine to pack them. I find the meat lasts longer this way in the freezer and it doesn't get "freezer bitten".