The other day, I wrote about how to freeze corn, but due to how busy I was with the surprise party, I didn’t freeze it then. Today, I took advantage of the scorching hot weather outside by staying in and freezing two dozen ears of Butter and Sugar from my family’s farm.
I also tried out a new method that I saw Rachael Ray using on TV to cut the kernals off of the cob. She took a large bowl, turned a small bowl with a flat bottom upside down inside it, and rested the cob on the small bowl. When you cut the kernals off, they fall right into the big bowl (and not everywhere else). I found that I could cut up about a dozen at a time before having to empty the bowl, and there were minimal kernals on the floor, counter, and me, which made me really happy that I tried this technique, because when I freeze corn, it’s usually a very messy project.
Here’s a picture of the big bowl/little bowl set up.
And here’s a picture of the 7 bags (2 cups each) of corn kernals that I got!