Sweet Corn must be refrigerated as soon as possible.

DO NOT store on countertops, garages or in basements.

To enjoy your sweet corn throughout the year takes a little more preparation time, but it is well worth it in the winter months.  Take the extra time and follow these suggestions in order to “Savor the Flavor.”


Preparing Fresh Corn

  • GRILL: Soak corn (optional) in cool water with husks on for at least 30 minutes.  Place corn on grill, turning ears until husk is brown.  If you put your hamburgers/steaks on at the same time as your corn, they will be ready at the same time.

  • MICROWAVE:  Put husked and cleaned ears of sweet corn in covered microwave bowl.  Microwave on high 2 minutes per ear, rotating the sweet corn ears halfway through the cooking time.

  • COOK:  Place cleaned sweet corn ears in a large kettle of boiling water.  Don’t salt during cooking, since salt can harden the kernels.  Cook the ears of sweet corn for 4-6 minutes.

Freezing Corn On The Cob

  • Husk & cut off the ends – wash with water – drip dry – put in Ziploc freezer bags.
  • Husk – clean without water – cut ends – put in Ziploc freezer bags.
  • DO NOT HUSK – cut off ends – put in Ziploc freezer bags.
  • Husk ears and remove silk without water – Blanch ears in boiling water for 4 minutes – Chill in cold water – dry – package in Ziploc bags.

Freezing Kernel Corn  (This is what we do in our family)

  • Husk – wash with water – Blanch in boiling water for 2 minutes – Place in ice water to chill – drain – cut off the cob with Kernel Kutter – put in Ziploc freezer bags and flatten to freeze.  (This has the best taste throughout the year and takes the least amount of space in your freezer.)

Preparing Frozen Corn on the Cob

  • MICROWAVE:  Place frozen ears in covered microwave bowl.  Microwave on high 5-7 minutes.
  • COOK:  Place frozen sweet corn ears in boiling water.  Boil approximately 6-8 minutes depending on number of ears.


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