By Caroline Lubbers,
If you can find sweet corn that is still good, buy a dozen. It is so easy to prepare it for the freezer. Shucking the corn is the most time consuming part. I unclothed my cobs on the porch so that all the 鈥渃orn hair鈥� could be easily swept away. (Does anyone have a fast, easy trick for getting every last thread off the cob?) Then, put the cobs in boiling water for about 5 minutes. Remove them and after they have cooled enough to handle, stand each cob on the end and holding the knife at an angle, cut the kernels off.
Make sure you get all of the delicious kernel off the cob but do not cut into the cob. To keep the corn from freezing in one big mass, you can spread the kernels on cookie sheets and freeze them for an hour or two before putting them in freezer bags.
When you are ready to thaw the corn, just put it in some warm water or boil it briefly until warm. The frozen corn is wonderful in chowder, corn bread or atop Mexican salads with black beans and .
Read the full post on Stir It Up!
