There is nothing like having fresh corn in the middle of winter and for as long as I can remember it's been a tradition in our family. Recently my father told me that when he was a boy they didn't have electricity so his mother would dry the corn and store it for the winter. Before cooking the corn she would place it in a pan of water for a few hours to hydrate. Eventually, my grandparents got electricity but didn't have a refrigerator with a freezer large enough to store processed food.
When I was a child my father usually had a garden and would grow and freeze the corn. Sometimes he would purchase corn from local farmers and that's what I started doing when my children were small. There were times when we processed 7 dozen and would then share with our family.
A couple weeks ago I purchased 2 dozen ears of corn and ended up with 6 bags. That will be enough for Thanksgiving, Christmas and Easter dinner!
All you need is corn, a large pan, sharp knife, a butter knife and zip-lock freezer bags.
1. Husk and then rinse the silk off the corn.
2. Place a few ears in boiling water.
3. Bring back to boil for 10-12 minutes.
4. Remove from water and cool.
5. Repeat using the same pan of water.
6. Slice the kernels into a pan (I found the bundt pan idea on Pinterest).
7. With a butter knife scrape off the remaining corn.
8. Stir to break up corn.
9. Spoon into freezer bags.
10. Label and date with permanent marker
To Prepare
1. Thaw a bag of corn. NEVER microwave food in a plastic bag!
2. Place corn in a microwave safe dish or skillet.
3. Sprinkle with salt and pepper, add a tbsp of butter and a pinch of love.
4. Heat and eat!
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1/3 cup butter, softened