1. Husk and trim the ears, remove silks and wash.
  2. Prepare ice bath for cooling blanched corn.



  1. Water blanch 1 minute.
  2. Cool in ice water promptly and completely to prevent a “cobby” taste.
  3. Drain and package.
  4. Seal and freeze.


Whole Kernel Corn

  1. Water blanch 1 minute.
  2. Cool promptly, drain and cut from cob.
  3. Package, leaving ½-inch headspace.
  4. Seal and freeze.


Frozen corn is best used within 9 months of freezing.