Freezing Grilled or Roasted Corn

Roasted corn cobs
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  • 01 of 04

    Freezing Grilled or Roasted Corn

    This method of freezing corn gives you loose kernels so you can later take out just what you need. Grilling or roasting the corn before freezing gives it a smoky, intense flavor that is fantastic in Mexican-style dishes such as tortilla lime soup or corn salsa.

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  • 02 of 04

    Grill the Corn

    If you've already got the grill fired up, by all means, grill your corn on that. If you've got a gas stove, you can grill ears of corn directly on the burners as shown here. The broiler setting of your oven will also work. Grill or roast the corn until it shows some brown charred spots on all sides but is not burnt.

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  • 03 of 04

    Cut the Kernels off the Cobs

    Put a small bowl upside down inside a large bowl. Hold an ear of corn pointy end down vertically on the small bowl. Slice off the kernels from top to point. The double bowl method prevents the kernels from scattering all over your kitchen. Save the cobs for corn cob stock.

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  • 04 of 04

    Freeze Corn Kernels in a Single Layer

    Spread the corn kernels on a baking sheet in a more or less single layer. Freeze, uncovered, for one hour. Transfer to freezer bags or containers. Freezing them in a single layer first keeps the kernels from sticking to each other, and that means you can take out just what you need later on.