Love the taste of fresh corn on the cob? Now you can enjoy the great flavor all year long with this easy recipe for freezing corn. Traditionally, corn is boiled on the ears, then blanched in cold water before cutting from the cob. By cutting the corn off the cob before cooking, this recipe lets you skip the likelihood of burning your hands on those very hot ears.

The number of ears to achieve the measurement of 7 cups is variable because of the various sizes of ears. I usually buy several dozen ears of corn to put up at once. However, the number of pints frozen has dwindled over the years as our children left home and only return a few times a year to visit. Of course, you can always share with friends! Thanks so much to my sister-in-law for sharing this recipe with me several years ago.

FROZEN CORN MIXTURE

7 c. corn, cut from cob

1 1/2 cups water

3 Tbsp. sugar

1 tsp. salt

Shuck and wash corn; remove silks. On a large cutting board, cut corn from cob with sharp knife. Add 7 cups cut corn to a large kettle with water, sugar and salt. Bring to full boil. Fill sink with water and ice. Place kettle into ice water for  10 minutes, then remove pan from sink. Allow to partially cool, then spoon into pint size freezer containers, dividing liquid equally. Cool completely, then cover and freeze. Best if used within a year. To warm, place frozen corn in small saucepan with 2 tablespoons of water and 1 tablespoon of butter. Bring corn to boil to heat through. The corn may also be heated in a microwave-covered dish.