How to Freeze Fresh Sweet Corn

Strip away husks and silk from ears of corn. Rinse under cold water, using a vegetable brush or damp paper towel to sweep away remaining silk threads.

Bring a large stockpot of water to a rolling boil. Lower corn into water and time immediately:

• For loose kernels (blanching on cob first): Boil for 2 to 3 minutes.

• For whole ears on the cob: Boil for 4 minutes (small ears) or 5 minutes (large ears).

Transfer hot corn immediately into a large bowl of ice water using tongs. Chill for the exact same duration it was blanched (2 to 5 minutes) until cold to the touch, then drain thoroughly.

Stand cooled ear upright on a flat base inside a shallow bowl or over the center hole of a bundt pan. Slice downward with a sharp chef’s knife to strip kernels off without cutting into the woody cob core.

Pack cut kernels or whole cobs tightly into heavy-duty freezer bags. Press out all excess air before sealing (or use a vacuum sealer). Label with the date, lay flat on a sheet pan to freeze solid, and stack in the freezer.