This time of year, my inner Caroline Ingalls kicks into high gear! Today my daughter and I went to pick peaches for canning and at the same stand they had corn. The peaches need to rest another day or two before I am able to can them, so I bought a bushel of corn to fill in my time! (LOL!!) Last year I froze about two dozen ears but it was super labor intensive and made a huge mess. I knew there had to be a better way. I now present to you my better way!
Step 1: Shuck the Corn! I bought a bushel which yielded 66 large ears of corn! I enlisted my faithful crew of helpers to help me! I suggest doing this step outside, it gets super messy!
Step 2: Get two large pots and get the water boiling. (You can certainly use one pot, but because I had so much corn, I decided to double up on my efforts.)
Step 3: Add the corn, cover and boil for approx 7-8 minutes. I boiled the corn in batches...12 ears per batch.
Step 4: Remove the boiled ears to an ice bath to stop the cooking. I loaded up my kitchen sink with cold water and ice.
I combined the two methods....I used my corn stripper and the bundt pan. This made the job go quickly! It does a great job of getting the kernels off of the cob.