The corn this year is especially sweet and that comes from (as I mentioned before) a corn snob. I won't buy corn on the cob in the grocery store. I'm sceptical of any corn I either 1) did not pick, or 2) buy from the back of a farmer's pickup truck down the road.
However, we were given corn recently so I happily accepted it and hubby shucked all the husks for me. I served some for lunch but froze the rest for fried (sauteed) corn this winter since I wasn't sure how old it was. In case you have never frozen corn, here are the easy directions (really easy if you got your husband to shuck the corn cobs!).
Bring a stockpot about 3/4ths full of water to a boil. Add corn into the water, one batch at a time. It took me two batches for this amount of corn. When the water comes back to a boil, set the timer for six to eight minutes (the smaller the corn, the less time it takes).
If you are freezing them on the cob, shock them by placing in ice water. If you are slicing the corn off into niblets, just drain them as shown above. This corn is draining on a clean dish towel.
When they have drained, I set them on the cooling rack I use for cookies until they are cool.
If freezing corn on the cob, after they have been "shocked" in the ice water and drained, place them in gallon ZipLoc freezer bags, getting as much air out of the bag as possible. Immediately place in the deep freeze.
I sliced this corn off the cob when it was cool enough to easily handle.
The niblets were placed into snack size ZipLoc bags. Since there are often only two of us at home, this size bag works very well for us. Otherwise I'd use the quart size bags or place them into freezer containers.
The individual snack size bags were placed inside a gallon size ZipLoc bag, especially since they are not freezer bags. The date was written on the larger bag (it can be used again and again when the smaller bags are all used).
I'm thankful now for the corn but how wonderful it will be to take it out in winter, sauteed in a little butter... or a lot... with a little salt and pepper... yum. :)