Corn
Large pot of boiling water
Vacuum food sealer or zipper type freezer bags
2 large bowls, one filled with cold water and ice
1 sharp knife
1. Buy fresh corn, however much you want to freeze. Allow approximately 1.5 ears per serving.
2. Boil water in a large pot (large enough for several ears). Fill pot 2/3 full.3. Get bowl of ice water ready (also filled 2/3 of the way).
4. Husk the corn. Pick off as much silk as you can.
5. Blanch the corn by placing a few ears into the boiling water. Beginning timing immediately: 4-6 minutes. (Only do a few ears at a time, 3-4 max, as your pot and ice bowl allow.)
6. Cool corn immediately in ice water bath for the same amount of time it was blanched.
7. Drain corn thoroughly.
8. Cut kernels from the cob into the second large bowl. You can use a knife or a corn stripper, but be careful that you don't cut your fingers!
9. Bag the corn, getting as much air out of the bag as possible.
10. Enjoy your corn all year 'round (or as long as it lasts).
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