Corn on the cob in a pot of water on the stove.
45 Minutes or Less - Food - Sides - Vegetarian

How To Cook And Freeze Corn On The Cob

Last updated on October 30, 2022 by Liza Hawkins

Fresh summer corn on the cob is sooooo yummy. Learn how to cook and freeze corn on the cob so you can enjoy local corn year-round!

Fresh summer corn on the cob is sooooo yummy. Learn a simple way to cook and freeze your kernels so you can enjoy local corn year-round!

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Mid-summer, I so look forward to fresh, local corn on the cob. There’s something magical about corn that’s in season and procured at the farmers’ market in town.

Boiling that sweet, juicy corn on the cob a soggy, sloppy mess isn’t the way to treat it. (Not even grocery store corn, for that matter.)

No, if you’re looking to enjoy corn on the cob cooked via stove top, then steaming is the best way to get there — kind of like how we do crabs in Maryland.

There are plenty of other great ways to prepare corn on the cob, and if you haven’t yet tried grilling corn, then add that to your to-do list before summer’s over! This grilled Mexican street corn … O.M.G.

Anyway, it’s usually mid-July when my mother buys several bagfuls of corn from a neighboring farm. And by “bagfuls” I mean a bushel. Lots and lots of corn on the cob.

Even though that quantity seems overwhelming, ultimately it’s a good thing. For one, my parents will have corn stashed in their freezer all winter long.

And two, there’s always plenty to share … with us.

We all know there’s nothing better in July and August than freshly picked sweet corn!

So, being able to enjoy it in December, January, February … that’s the best.


Corn on the cob in a pot of water on the stove.
Yield: 4-6

How to Cook and Freeze Corn on the Cob

Prep Time: 10 minutes
Cook Time: 4 minutes
Additional Time: 1 hour
Total Time: 1 hour 14 minutes

Learn how to cook and freeze corn on the cob so you can enjoy local corn year-round!


  • 4 ears of corn, shucked
  • 1 tablespoon salt
  • 2 tablespoons butter


To Steam:

  1. Fill a large pot 1-inch full with water. Add the salt, and bring to a boil.
  2. Lay the corn on the bottom of the pot, cover, and steam for 2 minutes. Turn the corn over, re-cover, and continue steaming for 2 minutes more. If you have a steamer basket insert, use it (and then don't worry about the salt in the water).
  3. Serve the corn on the cob hot, smeared with butter.

Now, if you bought a bushel of corn to last through winter...

To Freeze:

  1. After cooking the corn, before the "smear with butter" step, let the ears cool to room temperature.
  2. Using a sharp knife, gently (and carefully!) slice off the kernels from each cob.
  3. Spread the kernels in one layer on a large sheet pan, and place in the freezer for one hour (this will keep the kernels from sticking together).
  4. Remove and store the corn in a zip-top freezer bag in the freezer until you’re ready to cook later!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 127Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 1633mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g

Hi, I'm Liza — a self-proclaimed word-nerd who loves getting lost in whimsical stories and epic movies. I have laid-back, practical attitude towards life and am always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect fizzy gin cocktail, and time to finish my novel!

3 Comments on “How To Cook And Freeze Corn On The Cob

  1. The Holy Grail for me would be a technique to freeze corn ON the cob so it could be enjoyed later…like Thanksgiving; I’ve tried and failed many times!

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