Fresh corn on the cob can be frozen by shucking the corn thoroughly, boiling the cobs normally, securing the cobs in foil, placing them in a bag and putting them in the freezer. When you are ready to use the corn, just thaw the cobs slightly before cooking.
- Shuck the corn thoroughly
Before freezing fresh corn on the cob, make sure it is shucked and all silk is removed.
- Boil your corn
Fill a bowl with ice water, and set it aside. Then fill a pot with water and, if desired, sugar, and bring it to a full boil. Put as many of your fresh cobs as possible into the boiling water. Bring the water to a full boil again. Cook evenly, using tongs to turn the corn over.
- Cool corn down in ice water
Once the corn is a darker shade of yellow, use your tongs to remove the corn on the cob from the boiling water, and place them in the bowl of ice water. Allow them to sit until completely cooled.
- Drain the water off the corn
Place the cobs on a fresh tea towel to drain slightly, then dry them off further with a clean tea towel.
- Wrap and freeze the corn on the cob
Wrap each of your corn cobs individually in foil. This prevents freezer burn in the case of extended freezing time. Place the foil-wrapped corn cobs in a large bag, and place them in the freezer.