Too much corn for your picnic?

Did you buy too much corn-on-the-cob for the family picnic and now you don't know what you're going to do with the extra? You know it won't be fresh forever, probably not even til next week. Well, you can have your corn and eat it, too. This recipe keeps the corn tasting just like it did the day you cooked it. None of the mushy, soggy cob taste either.

Grandma Baldwin's Frozen Corn

1. Cook corn on cob as you would to eat (3-5 min boiling water)
2. Plunge into ice water so you can handle cobs
3. Cut corn off ears as close as possible
4. Pack into freezer containers or Zip-loc bags
5. Pour liquid* to just barely cover corn
6. Place in freezer - will keep for several years

*Liquid - dissolve by heating water

1. 1 cup water
2. 3 tsp sugar
3. 1/2 tsp salt

We found we needed just over a pint of the liquid for a dozen ears of good sized corn.

The cooking water should be boiling hot.

After cooking immediately immerse in ice cold water.

Cut off the kernels as close as possible.

Note the close cut.

Label containers and store in freezer as soon as possible.