August 10, 2011 by Sara Kreidler
First, take the corn outside, if possible, and shuck it. Shucking corn makes a freaking mess, so I do it in my yard. Remove as much of the silk as you can. Then bring the shucked corn back inside and rinse it under cold running water, removing any remaining silk.
Remove the corn from the ice water and pull off any remaining strands of silk. Stand an ear of corn on its end and use a large, sharp knife to cut the kernels off of the cob.
Transfer kernels to a freezer bag, squeeze out as much air as possible, seal and toss in the freezer. When you’re ready to eat the corn, heat it in a pan or in the microwave with a tablespoon of water, a pat of butter, and salt and pepper.