Ingredients:
Sweet corn on the cob
Directions:
Husk corn and remove silk.
Boil a large pot of water. Blanch 3-5 corn cobs at a time, depending on the size of your pot. Put the corn in boiling water for 5-6 minutes, depending on the size of the cobs. Larger cobs will be blanched for a longer time. Start the timer when the corn enters the water, not when the water returns to boiling. Remove corn from boiling water and immediately place in ice cold water to cool and stop the cooking process.
Allow the corn to sit in the cold water for at least 2 minutes. Add more ice if necessary.
Remove the corn from the cold water and allow to drain.
Cut the corn kernels off of the cob. Do not cut into the cob- cut about 3/4 of the depth of the kernels. This is a messy process- use a cookie sheet under the kernels. You also can use a bundt pan and put the cob in the center and allow the kernels to fall in the bowl part- it will still make a bit of a mess but not as bad.
Place the corn in freezer containers or freezer bags. Remove as much air as possible, seal and label. If using bags, place in the freezer in a single layer (which allows it to freezer quickly). When the corn is completely frozen, you are able to stack for convenience.
To use: heat in the microwave or in a stockpot full of water until heated through.
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