If you’re like me, summer means one thing: fresh sweet corn straight from the garden (or the farmer’s market). But what do you do when you’ve got a bumper crop and can’t possibly eat it all before it starts to lose that perfect sweetness? Freezing it, of course!
For years, the standard advice has been to blanch corn on the cob first—boil it briefly, then shock it in ice water—to preserve color, texture, and flavor. It’s effective, but it’s also a hot, steamy kitchen nightmare in the middle of summer. What if I told you there’s a way to skip the blanching entirely and still end up with delicious frozen corn that tastes almost fresh a year later?
That’s exactly what Jamie from the Useful Knowledge YouTube channel demonstrates in his popular video “Freezing Corn On The Cob without Blanching” (uploaded back in 2020 and still racking up views—with over 240,000 at last check!).
Why Skip Blanching? Jamie’s One-Year Test
Jamie starts the video by addressing the big question: Does freezing corn without blanching really work?
He admits he was skeptical too. So the previous year, he did a small test batch—just 10 bags—of corn frozen straight from the garden with no blanching. A full year later, he thawed and cooked some… and it was fantastic. The flavor was great, the texture held up, and there were zero issues with spoilage or off-tastes.
Convinced by his own experiment, he decided to process his entire harvest this way. And the best part? The process is ridiculously simple and keeps all the mess outside—no heating up the kitchen!
Step-by-Step: The Outdoor Freezing Method
The video shows Jamie and his helpers (including some adorable kids named May, Pearl, and Liberty) harvesting the corn right from the garden using a John Deere tractor bucket for easy transport.
Here’s the dead-simple process they follow:
- Pick fresh corn at peak ripeness – Ideally the same day you plan to freeze it.
- Husk partially – Cut off about 3 inches from the silk end and the butt end. Remove just the outer husks (you can leave some inner layers if you want extra protection).
- Bag it up – Place 4 ears (or whatever fits without crowding) into a gallon-sized freezer Ziploc bag. Squeeze out as much air as possible and seal.
- Straight to the freezer – That’s it! No blanching, no ice bath, no cooking beforehand.
Jamie emphasizes doing this outdoors next to the garden: shuck over a trash can or wheelbarrow, and all the silk and husks stay outside where they belong.
He even does a side-by-side comparison in the video: a bag of his one-year-old no-blanch corn next to freshly picked ears. Visually, they’re nearly identical!
The Results: Does It Really Taste Good?
According to Jamie (and the many positive comments on the video), yes! When you’re ready to eat, just thaw the corn (or cook it straight from frozen) by boiling, grilling, or microwaving as usual. The sweetness and crunch are preserved surprisingly well because modern freezers (especially frost-free ones) and good sealing prevent the enzymes from breaking down the corn too much.
A Few Tips from the Video
- Use high-quality freezer bags to prevent freezer burn.
- Don’t overpack the bags—give the ears room.
- This works best with super-fresh, just-picked sweet corn.
- If you’re worried, start with a small test batch like Jamie did.
Final Thoughts
This method is a total game-changer for anyone who grows or buys corn in bulk. It’s faster, cooler (literally), and way less work than traditional blanching—yet the results are just as good for most home use.
If you’ve got corn coming out your ears this summer, give Jamie’s no-blanch method a try. Watch the full 4-minute video here for the visual demo—it’s worth it just to see the kids helping out and the satisfying side-by-side comparison.
Happy freezing (and eating)! 🌽❄️
Original video by Useful Knowledge – a great channel for practical homestead tips.
