Things You'll Need:
- several ears of fresh corn, shucked
- large cooking pot
- sharp knife
- plastic zippered bags (pint or quart size)
- pen/marker
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Step 1
Wash the shucked corn ears.
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Step 2
If your sink is deep enough, place your cooking pot in the sink to minimize the mess.
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Step 3
Hold one corn ear in your hand over the pot. Using the knife, scrape the kernels of corn into the pot. Don't cut too close to the cob. You want to have as much juice as possible in the pot of corn.
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Step 4
Repeat step 3 until you have filled your cooking pot. Depending on the pot's size, this may take several ears of corn.
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Step 5
Cook the corn on the stovetop until heated through, usually on medium high heat. Stir constantly to avoid burning the corn.
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Step 6
Once the corn is heated through (times will vary depending on pot size), remove the pot from the heat and let it cool.
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Step 7
Label and date your bags.
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Step 8
Once the corn is cooled, spoon the corn into a bag, until the bag is about 3/4 full. Expel the air from the bag and seal. Place in your freezer. The frozen corn will be good for up to a year.
