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