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!
This time of year 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 up the street.
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 about this point in summer 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 August than freshly picked sweet corn! So being able to enjoy it in December, January, February … it’s the best.
- 4 ears of corn, shucked
- 1 tablespoon salt
- 2 tablespoons butter
- Fill a large pot 1-inch full with water. Add the salt, and bring to a boil.
- 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).
- Serve the corn on the cob hot, smeared with butter.
Now, if you bought a bushel of corn to last through winter...
- After cooking the corn, before the "smear with butter" step, let the ears cool to room temperature.
- Using a sharp knife, gently (and carefully!) slice off the kernels from each cob.
- 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).
- Remove and store the corn in a zip-top freezer bag in the freezer until you’re ready to cook later!