How do I freeze fresh sweet corn?

I live in the midwest and before long we will be able to get fresh sweet corn from the markets. I have made creamed corn by just cutting off the top of the kernels and then scrapping the cob. I would like detailed instructions on how to prepare it for freezing as just regular cut corn. My mom would do this in the summer and freeze it in baggies for the winter, it was heavenly. It was also rather complicated - she had to cook the ears for a time, cool them and then cut it off the cob and do something with ice water???? Wish I had paid more attention :( Anyone know how to do this? Please be detailed. Thanks!

How do I freeze fresh sweet corn?
How to Freeze Corn on the Cob





What You Need:





14 cups fresh corn on the cob, approximately 24-30 ears of corn


3/4 cup sugar


1/8 cup salt


7 cups water





Preparation for Freezing Corn:





Peel back the husk removing it from the corn cob.


Break or cut off any excess corn stalk.


Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.


Remove kernels by standing the ear of corn upright on a cutting board or inside a pan that can be used to catch the corn as it is cut off. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time.





Place 14 cups of prepared corn into a large stock pot. Add sugar and salt.





Slowly pour in 7 cups of water. Adjust amount of water to just cover corn. Stir.


Bring corn mixture to a boil. Boil 1-5 minutes to desired tenderness.


Allow corn to cool. Spreading corn onto a large cookie sheet will cool the corn quicker.





Scoop corn into plastic freezer bags, include a small amount of the remaining water mixture in each bag. Flatten corn filled bag and place in freezer.
Reply:not real sure you need to go through all that but you may want to check your local extension office's website. we have land grant universities for a reason
Reply:This is how I do mine. I take the corn and shuck it and wash it real good of coarse. Then I take a large cookie sheet, and I cut the corn off the cob until I get enough for a very large skillet. Then I add a little sugar, to taste, some salt and pepper and a stick of butter and about 1/2 cup water. I cook it on the stove until the water and butter is absorbed. I only cook it about 15 to 20 minutes. Then I pour it out on another large pan and let it cool. Then I put it in ziploc freezer bags or in freezer containers.





If you do corn still on the cob. I clean it and boil it for about 5 to 10 minutes and then I put the ears in a sink with lots of ice to chill it really fast. Then lay the ears of corn out on a towel to dry and them put them in freezer bags.
Reply:I grew up in SW Minnesota, this is the recipe you want!


9 cups raw cut corn


1/2 cup sugar


2 cups water


Salt to taste


Bring to a boil then boil 5 minutes. Cool and freeze in whatever size containers you prefer.


ENJOY!
Reply:ok, in all honesty i'm lazy...i freeze the whole ear of corn as is in large baggies, and it's all good when i go to boil or grill it during the winter. i don't even thaw. i too live in midwest and like to have the fresh year round.
Reply:for frozen corn on the cob...shuck and dehair corn...get lg pot of water to boiling....add at least a half cup of sugar...fill your sink halway with cold water and throw in all the icecubes you have...when water is in full boil, put corn cobs in but dont overcrowd.......now, really important don't boil them longer than 3 min, if you do your corn cobs will thaw out later a little mushy.....fish them out, put directly into ice water for about 5 min. dry completely before putting in ziploc freezer bags and suck out as much air as possible before putting in freezer...make sure corn is completely cooled before bagging.





i tried freezing corn for years before finding this particular method and it's awesome. the corn can be thrown into the pot completely frozen and boiled and its just like fresh