Kittencal's Method for Sweet Freezer Corn Niblets

Prep Time
Cook Time
Ready In

"The best method to freezer fresh corn niblets! Do not omit omit the 1/2 cup sugar mixed in at the end, this helps preserve the freezer corn and keeps it firm and crispy, prep time does not include shucking the corn. The corn amount may be slightly reduced to 17 or 18 I always make 20 at a time though"

Original recipe yields 20 servings


  • Serving Size: 1 (78.8 g)
  • Calories 86.4
  • Total Fat - 1.2 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0.7 mg
  • Sodium - 11.4 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 2 g
  • Sugars - 7.4 g
  • Protein - 2.4 g
  • Calcium - 2.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.1 mg

Step 1

Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).

Step 2

Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed). Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).

Step 3

Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water. Shake the strainer to strain out as much water as possible.

Step 4

Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).

Step 5

Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.

Step 6

Place desired amounts in freezer bags or vacum pac then freeze until needed.

Step 7

When ready to use drop desired amount of corn in boiling water for a few minutes or microwave.

Tips & Variations

No special items needed.



I made half of this recipe mainly because it is the end of the season for sweet corn on the cob. Even the corn kernels were a bit on the deformed side. Of course this bit of insight has nothing to do with the freezing method. I cut the corn off with a serated knife into a plastic tub. The recipe is easy and the corn tastes good but sweeter. Now this may have something to do with the sugar pack or it could be because I microwaved the frozen corn as opposed to boiling it. All in all it was a very successful method, and next year before the corn is at its end of production I will surely be making this again. Made for Alphabet Soup tag.

review by:
(2 Oct 2012)