How to Freeze Cut Sweet Corn

September 13, 2011

in DIY & Crafts, Preserving, Recipes


Let me tell you that freezing corn is not my favorite thing to do, especially when it comes to discovering wildlife between the kernels (and this does happen). However, I like the taste of homemade frozen corn better, not to mention that it’s a lot more economical if you are going to grow it anyway. In any case, we don’t use it very much – mainly as a side for smothered chicken and an ingredient in chili and tamale pie.


1 Lyana Votey September 13, 2011 at 4:56 pm

Completely agree with the more mature ears for cutting off cob. I prefer to freeze only corn to be eaten on the cob (using vacuum sealer) and either pressure can or dehydrate corn cut from the cob. Diversity is wise when preserving food. Pressure canning gives cut corn a wonderful caramel look and flavor and dehydrating means food takes up less space and is light weight (good for camping). Early or late in the season when I’m getting small quantities at a time, I prefer to dehydrate and throw everything together in a jar as soup mix. For cut corn, use either the fruit leather tray or cheesecloth to keep pieces from falling through.

2 Pamela Hickey July 15, 2014 at 10:10 am

Just a note here. Mineral oil will prevent ear worms. I use an empty plastic picnic ketchup dispenser, the kind with the narrow squirt tip, and put a little mineral oil into the silks before they start to darken. Works like a charm, zero ear worms this year. Use only Mineral Oil as cooking oils will go rancid quickly in the heat of summer.

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