Local corn on the cob is delicious, but it doesn't last forever. However, you can still enjoy it all year long if you freeze some for later. Here's how to freeze corn so you can have a little piece of summer even on winter's coldest days.
Fresh corn on the cob
- Preheat oven to 350°F.
- Leaving husk on the corn, trim husk to remove any loose pieces and excess at the top of the ear.
- Place corn in oven directly on the rack and roast for 30 minutes.
- Remove corn from oven and set aside to cool.
- Once corn has cooled, remove husks and silks.
- To trim the corn from the cob, invert a small bowl inside a larger bowl. Place one end of an ear of corn on the bottom of the small bowl so you are holding the the ear vertically. Using a knife, cut the corn from the cob moving vertically from one end of the ear to the other. The corn kernels should fall into the larger bowl. Repeat with remaining ears of corn.
- Using a measuring cup, scoop the kernels into freezer safe bags. Label and seal the bags and place them in your freezer.