Things You'll Need:
- Fresh Sweet Corn
- Large Pot
- Freezer Bags
- Cutting board
- Knife
- Grill
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Step 1
It is best to use local sweet corn because as the corn sets the natural sugars in the corn convert to starch. If you can pick it yourself in the morning, take it home and cook it up!
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Step 2
Once the corn has been shucked, put large pot of water on the stove - the bigger the better to accommodate the corn and bring it to a rolling boil. For a 8 qt pot I like to use 1 tsp of salt and 1 tbs of sugar to the water. Adding sugar and salt is not necessary by any means. If grilling, you should start your grill and get it hot.
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Step 3
Drop the corn in the water and let it boil for 5 minutes. You do not want to boil it as long as you do for just eating. This is because when the natural water in the corn freezes it expands, making the corn softer when thawed. You can also grill the corn as well. It gives a nice smoky flavor. If you grill it, put the grill on medium high and lay the shucked corn right on the grill plate. It will take about 10 minutes while turning frequently.
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Step 4
Remove the corn and let it cool. If you were feeling really industrious you could save the water for soup stock. I like it for chili.
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Step 5
You have two options now ... You can just put it whole into your freezer bags to eat off the cob for later. The corn has a better taste than what you can buy on the cob frozen in the store no contest! That being said, it isn't as good as if you cut the corn from the cob and freeze the kernals in bags. To cut the kernals from the cob start by putting the blunt end down on your cutting board and hold the pointy end up. Take your knife and saw down the cob to release the kernals. You should only need to take 4-5 swipes per cob and you can get going really fast with this because it is easy.
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Step 6
Put the kernels in the freezer bags and that is it! I like to measure out per bag and usually put 3 cups in a 1 qt. bag. I get 17 cups of kernels from 36 average ears of corn.
