If you love sweet corn on the cob, eat as much as possible when available and then freeze some large batches for later!

Here are a couple of recipes to get you started. For the first recipe you cook the corn then cut off the kernels. With the second recipe you cut off the kernels and then cook.

Freezer Corn

20 cups cooked corn (cut off cob)

1 cup sugar

1/4 cup salt

5 cups ice water

Package into freezer containers and freeze.

Frozen corn that tastes like you are eating it fresh off the cob!

Frozen Creamy Butter Corn

35 ears of fresh (uncooked) sweet corn

1 lb. of butter

1 pint half 'n half

Cut kernels off cobs into large roaster. Add butter and half and hafl. Bake 325°F for 1 hour, stirring occasionally. Remove from oven and cool by putting roaster in sink of ice water. When cool freeze as quickly as possible in freezer jars. When serving add salt or sugar if desired.