Cleaning, Blanching and Prep

• 1). Peel the husks and corn silk off the freshest ears of corn available and toss away in the garbage. The fresher the corn the sweeter the flavor. The older the corn, the less sweetness it has and the starchier it is.
  
  
• 2). Place six ears of corn into the boiling pot of water and blanch them for 10 minutes, or until the corn is a darker yellow color. This helps kill the enzymes to preserve the sweet flavor of the corn. Adding too many ears of corn to the boiling water causes the water to lose the boil, preventing you from being able to blanch the corn.
  
  
• 3). Pour one ice tray full of ice into the large bowl and fill the bowl up half way with water. Take the blanched ears of corn immediately from the boiling water with tongs and place them into the icy water. This prevents the corn from over cooking and becoming mushy.
  
  
• 4). Remove the ears of corn from the icy water after five minutes and place them on a clean dish towel. Dry them off before storing them in the freezer. If you skip drying them off, the water could freeze to them causing freezer burn.
  
  
• 5). Place six ears of sweet corn at a time into a gallon-sized Ziploc bag and seal the bags up tightly. Store the sweet corn in the freezer for up to a year to keep them fresh and sweet.
  
  
• 6). To freeze corn off the cob: Place a cob on the cutting board with the corn stubs facing down and the point of the cob up towards you. Slice the whole kernels about 2/3 inch in size right off the cob by sliding the sharp edge of the knife right down all sides of the cob. Place two cups of whole sweet corn kernels into one quart freezer Ziploc bags and store them away in the freezer for up to six months.