This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn
Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
08Place the cobs onto a clean tea towel. to drain slightly.
09Dry the outside of each cob slightly with a clean tea towel.
10Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
11Place the foil-wrapped cobs in a large bag, then freeze.
12WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
13To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).