Year-Long Sweetness: How to Store Corn for Maximum Freshness

Shuck the corn completely, removing husks and silk.

Blanch the cobs in boiling water for 4–5 minutes.

Transfer immediately to a bowl of ice water for the same amount of time.

Pat dry, then wrap each cob in plastic wrap or place in a freezer-safe bag.

Label and freeze. Best used within 10–12 months.

Method 2: Freezing Corn Kernels
Shuck and blanch corn as above.

Cut kernels off the cob using a sharp knife.

Spread kernels on a baking sheet to pre-freeze (optional but prevents clumping).

Transfer to airtight bags, press out excess air, label, and freeze.

Great for soups, casseroles, and sautés for up to 12 months.

Serving and Storage Tips