Preserving Corn

I have fond memories of my mom freezing corn each summer and then eating it throughout the winter months.  Even though it wasn’t fresh, the taste was perfection!  Corn season is in full swing and now is the time to get it into the freezer.

DIRECTIONS:

1. Shuck and clean the corn.  Drain.

2. Get a large pot and put in the corn. Bring to a boil and let boil for 3 minutes.

3. While the corn is boiling, get an ice bath ready.  Use a sink or large container.  Add lots of ice and water.

4. Once the corn is done, immediately place in the ice bath.  Let cool several minutes.

5. Transfer the corn to a water only bath until fully cooled.  Drain.

6. Using a corn kernel removal device (I really don’t know what it’s called) remove all the corn kernels. You can also stand the corn upright in a shallow pan and use a knife to remove the kernels.

7. Lay all the corn on a cookie sheet in a single layer.  Freeze.

8. Remove and place in a zip-lock bag or other container.

9. When you are ready to eat, pull out as much as you like.

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