Freezer corn

Freezer corn day! Every summer my mom, sister Nicole, and I take a day to process 4 bushels {5 dozen ears per bushel} of sweet corn from a local farmer's market. They usually throw in a few extra for good measure, and I add in any other ears I have gotten from family members who have shared.  Overall, corn day has become a huge job.  

To prepare the corn for the freezer we shuck the ears pulling off all the silks and outer leaves, then rinse each one in a bucket of water. The ears are then placed in waves in a large stock pot of boiling water.  They are boiled for a few minutes until their color turns a deep golden yellow.  Once the color has changed, the corn is removed from the water and placed in a sink of cold water to stop the cooking process and make it cooler to handle.  Then, using either a sharp knife or a corn cob peeler, we remove the kernels and corn pulp from the ear without digging into the cob.  Then, using gallon freezer baggies we use a 1cup measuring cup and scoop four cups of corn in each bag. Press all the air out and it will keep at least a year in the deep freeze.  And voila, you have an easy side dish for lots of family meals until next corn season.