Soon there will be more sweet corn available than we can eat. I plan to freeze some so we can enjoy that good Iowa sweet corn this winter. Use the easy directions listed below after you have husked removed the silks and trimmed the ends of the corn cobs.
Whole kernel corn: can be frozen by blanching the kernels before removing them from the cob. Blanch the corn for 4 ½ minutes, cool in ice water, and then cut the kernels from the cobs.
Cream style corn: follow the above directions but only cut the kernel tips. Next scrape the cobs with the back of a knife to remove the heart of the kernel and form some “cream”.
Corn on the cob: Blanch the ears for the time listed in the chart. Cool the cobs in ice water. If you don’t cool the corn long enough the corn may become mushy and have a “cobby” taste. Cooling the corn requires a longer time than blanching.
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Ear size
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Blanching time
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small ears (1¼-inch diameter)
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7 minutes
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medium ears (1¼-1½-inch diameter)
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9 minutes
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large ears (over 1½-inch diameter)
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11 minutes
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I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
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