Freezing Fresh Sweet Corn
It's a Redneck Concoction for standing corn on end.
You'll need a 2x4 long enough to sit atop a big pan, and a nice long nail.
Sterilize the nail in boiling water. Then whack it with a hammer until it goes all the way through the 2x4 in the middle on the flat side. That's it.
Next you need to do this:
Head on out to the farm and pick as much corn as you can. Get the whole family involved, three generations of Leggetts will do. Take it home and shuck and shuck and shuck. Put the corn in a bucket.
Your brother, and sister Sherry, will plunge the hot blanched cobs into another container filled with icy water. This stops the cookery.
When the corn has cooled, tote the buckets back to the house where Brandy and her Mom Bev await. The toting is best done by the younger members of the family, Abby and Zoie, who must have their hands clean by now from all that shucking.
Brandy and Bev will take the corn and pin it to the nail on the board and centered over a tray big enough to catch all the kernels.
Here's Bev showing the proper technique for scraping the corn. Her hands are a blur!
Scrape off the kernels right into the pan. Repeat until you have the container filled or run out of corn. Put the corn in small containers or zip lock bags, seal well and place in the freezer. If you use bags, squish out as much air as you can before popping into the freezer.
Enjoy your corn! Man, I wish I didn't live so far away, the corn in Houston is ok, but not as sweet and good as what we grow on the farm in Illinois.