I’m really grasping at straws with this title. Suffice it to say this is about storing corn.
NOTE: This info was wholeheartedly ganked from this website.
Corn freezes well on or off the cob, but for best results it must be blanched and frozen soon after harvesting. To blanch sweet corn on the cob, use a large stockpot partially filled with water, enough to cover several ears at a time. Bring the water to a rolling boil, then place the corn in the boiling water. Begin timing as soon as you immerse the corn in the boiling water. Cover the pot and boil on high temperature… small ears for 7 minutes, medium sized ears for 9 minutes, and large ears for 11 minutes. You may use the same boiling water two or three times. After boiling, cool the corn immediately in ice water for the same amount of time as it was boiled. Drain the corn thoroughly.
To freeze whole kernel corn, blanch the corn on the cob for about 5 minutes. Cool thoroughly in ice water for 5 minutes. Cut the corn from the cob and package in freezer containers or good quality freezer bags. Frozen sweet corn (at 0° F or lower) can be stored for a maximum of 12 to 18 months.”
ALLLSSSOOO: have you ever heard of milking corn cobs? My friend and fellow Core group member David taught me about it. Once you cut the corn off the cob, run your knife over the cob vigorously several times, pulling the starchy liquid out of it and any of the little bits of kernels that are still left. It creates a white milky substance that is great tossed into a pasta dish or into soups–it adds sweet starchy awesomeness. Give it a try!