Ingredients
- 1 large pot of boiling Unsalted water for blanching corn
- 1 large bowl of ice water
- for cooling corn
- 12 or more ears of fresh corn
- husked and silks removed
Instructions
- Have all corn husked and teady to blanch
- Place two or three ears of corn in boiling water for 30 seconds.
- Plunge into ice water to stop cooking.
- Dry on paper towels
- Cut kernals off corn with a sharp knife into a bowl.
- Pack into freezer bags, I pack in single servings.
- Then place single serve bags in a large freezer bag to keep together and freeze, up to one year.
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