Here's how we do it:
- Find 2 huge stock pots and start boiling water
- Husk about 6-7 dozen cobs of corn
- Add 8-12 cobs per stock pot, let water come to a boil again and cook for about 10 minutes.
- Take cobs out with tongs and put them in ice cold water (well water is great for this)
- Add 8-12 more cobs of corn to the boiling water before it begins to cool
- After the cobs have chilled for a bit (about 10 minutes) put them on the counter to cool down and rest.
- Continue the process until all cobs are cooked and cooled.
- Next, cut the corn off the cob. A corn cob peeler saves a lot of time and effort.
- Measure about 2 cups per 1/2 gallon zip lock bag
- Label and freeze
- Will keep in the freezer for 1 year
The finished product, bagged up and ready to freeze.
