Freeze Fresh Corn

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). 

Fresh Corn Salad

5 ears Corn, shucked
1/2 C Red Onion, finely chopped
3 Tbsp Cider Vinegar
3 Tbsp Olive Oil
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 C Fresh Basil, julienned

Boil corn for 3 minutes. Remove from hot water and immerse in ice water. Cut kernels off the cob,cutting close to the cob.

Toss kernels in bowl with all remaining ingredients except basil. Toss in basil just before serving. Serve cold or at room temperature.