I froze corn today. This will help in the middle of the winter when I ask everyone to pitch in on meals. The blessing of all this work now is that it tastes so good later and it's organic.
I never considered all the prep work of running a business when I went to college. It's so much more than paperwork and practice time!
The local market's corn is at its peak these next few days. I bought three dozen.
My mom has never liked dealing with a hot cob so she and I cut the corn off before we cook it. We also think this decreases a "cobby" flavor.
The recipe adds 6 teaspoons of sugar, two cups of water, and 6 teaspoons of kosher salt to nine cups of cut off corn.
Does this look like 32 cups of sweet corn to you? The larger is a six quart kettle!
I like to put it in freezer bags.