Every summer I put corn in the freezer and bring summer right along for the ride through the coldest months of the year. This all started a long while back when my son, Ben was a baby. His dad, Charlie grows the best sweet corn I have ever tasted and his mom, Dolly has inspired all sorts of food preservation in me, and many others.
This is how I do it.
You will need:
A large amount of super delicious sweet corn. I ususally process a 50 lb bag.
A large covered pan big enough to cook full ears of corn (with cover on).
Large cutting board
Sharp knife or Kernel Cutter
Large mouth Mason or Ball Jars with covers
Husk all the corn. Break off long stems.
Boil 2 inches of water in a large covered pan.
Gently place as many ears of corn as will fit in the pan.
Steam them with cover on for 5-7 minutes.
Remove cooked ears from pan with tongs and allow to cool.
Add more ears of to the hot water and steam them while the first batch is cooling.
When cool enough to handle, cut kernels off the cob.
Scoop up the kernels with the pancake spatula and fill jars using the food funnel.
Pop into the freezer.
When ready to use frozen corn from freezer, thaw a jar in fridge and use within a day or two.