How do you freeze corn - do you make a special concoction for creamed frozen corn, or just blanch it and freeze it?
A little background: We (including my brother-in-law and his family) grow corn by the acre (seven acres to be more specific, this year). When the corn is in season, we have some outlets and we sell it locally (at my house). Over the last few years, I have found my favorite sweet corn to use - the later ones that are the sweetest make the best frozen corn.
I also found some time to freeze some twenty dozen this year.
Here is my basic corn freezing recipe:
Remove husks and silks from corn - though, don't be too particular about getting all the silks.
Blanch corn for 4 minutes. (meaning cook in boiling water)
Remove from hot water and place in (a sink of ) cold water. Cool briefly.
Use your favorite knife to cut the corn from the cob. Scoop into a freezer safe bag. Fill bag, leaving some room for expansion in the freezer. Squish the air out of the bag. Place in freezer.
Thaw and cook. Add butter, salt, and pepper to taste.
I hope that all made sense to you. Enjoy!