Photo: Alex Farnum; Styling: Randy Mon
Total Time
2 Hours 15 Mins
Yield
Makes 5 cups

Whether you've gone a little crazy at the farmers' market or all your corn has ripened at once, you can always freeze the extra--just do it right away. A handful of kernels can really brighten a winter stew.

How to Make It

Step 1

Bring a large pot of water to a boil over high heat. Cut corn kernels from cobs. Drop kernels in boiling water and cook 1 minute. Drain kernels well.

Step 2

Transfer corn kernels to rimmed baking sheets, spreading out evenly. Cover each sheet with parchment paper (to prevent sticking) and stack in freezer.

Step 3

Freeze corn completely, about 2 hours. Scrape kernels loose from baking sheets with a rigid spatula. Divide into resealable plastic freezer bags or other airtight containers and return to freezer.

Step 4

Note: Nutritional analysis is per 1/2 cup.

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