10 corn on the cob, shucked and silks removed
Water
2 tablespoons sugar
Ice (lots of ice)
Directions:
1. Have all you cobs of corn shucked and silks removed before starting this.
2. Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
3. Fill a large pot of water a little over half full.
4. Add in the sugar; bring to a full boil.
5. Add in as many cobs of corn that will fit into the pot without over crowding.
6. Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
7. Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
8. Place the cobs onto a clean tea towel. to drain slightly.
9. Dry the outside of each cob slightly with a clean tea towel.
10. Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
11. Place the foil-wrapped cobs in a large bag, then freeze.
12. WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
13. To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time.
14. The corn is now ready to eat and enjoy!
To learn more: food.com - freezing corn on the cob
