As a kid, I remember my family spending the end of summer putting up food for the winter. Mom bottled peaches, bing cherries, pears and pickles. She also made use of our avocado green upright freezer (which I think may still be around somewhere...) by freezing corn. Corn was a veggie that all of us kids would definitely eat. Since I was just a kid, it seemed like a literal mountain of corn that would be piled out in the yard and my brothers and I were assigned to husk it all (with the reward of a trip to A&W for a rootbeer float after). I figure that it was probably around 12 dozen ears of corn...wow, lots of corn. Big family.
Twelve dozen would be serious overload for me, so I usually do just 1.5 dozen, sometimes 2. If the ears of corn are good sized, you'll get about 1 c. of kernels per ear. Start to finish for my 1.5 dozen was about an hour.
Get the corn husked and rinsed to get off as much of the silk as you can.
If you are doing a large amount of corn, you'll want to buy a block of ice and fill up one side of the sink with the ice block and water--the other side of the sink is just cold water. If you do a small batch, like me, you can get away without the ice block.
Bring your water to a boil and add as much corn as will fit. Bring back up to boil and put the lid on the pot--boil for 4 minutes.
Remove the corn from the boiling water and leave it in a bowl for a few minutes while you go get more corn for the pot.
Once the next batch of corn is on the timer, you put the cooked corn in the side of the sink WITHOUT the ice to cool a bit. As you keep bringing corn from the stove, you'll move corn out of the water side and into the ice side. (See, if you go straight from the pot to the ice side, you'll melt the ice...what you want is to cool the corn a bit first in the water, then get it nice and cold so that it stops cooking and will be easy to handle).
Pull the corn out of the ice water and place on a clean towel.
You can either get all the corn cooked and cooled before you start cutting it off the cob, or you can just do each batch as it is ready.
To cut the corn off the cob I like to use a pan with low sides (like the broiler pan)-although today I used a serving platter and a sharp butcher knife. There are gadgets that are designed for cutting kernel off, but a sharp knife works really well. (I couldn't hold the camera, the knife and the corn all at the same time, so be sure to use both hands :)
Hold the corn with the fat end on the tray and cut the kernels off close to the cob. With a couple tries you'll find just the right spot where you're getting all the corn off the cob, but not getting any of the tough cob in the process.
Once the corn is cut off, you have a pile off corn strips that everyone who walks by will snag. Use your hands to reach in and break up the corn. I do not add anything to the corn.
All that is left is to measure it into freezer bags. I make small 1-cup serving portions and put it in regular sandwich bags, because I like to put several bags into a larger freezer bag. My mom used to do 3-cup bags for our family of 7.
This corn is so tasty in January when generally there is no good produce to be found. Well, I think a rootbeer float is in order!