| Peel back the husk removing it from the corn cob. |
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| Break or cut off any excess corn stalk. |
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| Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel. |
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| Remove kernels by standing the ear of corn upright on a cutting board or inside a pan that can be used to catch the corn as it is cut off. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time. |
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| Place 14 cups of prepared corn into a large stock pot. Add sugar and salt. |
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| Slowly pour in 7 cups of water. Adjust amount of water to just cover corn. Stir. |
| Bring corn mixture to a boil. Boil 1-5 minutes to desired tenderness. |
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| Allow corn to cool. Spreading corn onto a large cookie sheet will cool the corn quicker. |
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Scoop corn into a plastic sealable freezer bags, include a small amount of the remaining water mixture in each bag. Flatten corn filled bag and place in freezer.
Tip: With a permanent marker, write the date the bag of corn was frozen for future reference. |
