• Husk the sweet corn and rinse off any corn silks with water.
• With a large knife over a container to catch the corn kernels, such as a cake pan or bundt pan, trim the corn kernels ⅔ of the way off the cob.
• In a large stockpot, add the butter and water. Bring the mixture to a boil over medium heat. Once the butter melts, add the sugar and salt and stir until the sugar is dissolved.
• Next, add ten cups of cut corn kennels to the stockpot. Over medium heat, stir constantly for three minutes.
• Pour the cooked corn on a large cookie sheet or cake pan. Place the cooked corn in the refrigerator to cool. If you do not have refrigerator space, create an ice bath to cool the corn quickly. This is important because heat will create condensation, and the corn will not freeze well.
• Once the corn has cooled, label freezer-friendly quart-size ziploc bags with the date.
• Place two cups of cooled cooked sweet corn inside each bag. I use a ½ measuring cup because it is easier to fit in the small bags.

  Lay flat and squeeze out as much air as you can. Place the bags on a baking sheet to freeze. Once frozen, place in a basket and in a deep freeze.

Reheating Instructions:

• When you are ready to enjoy all your hard work, remove the corn from the bag and heat it in a small saucepan over low heat or a microwave-safe container until heating through. Add some salt and black pepper for the perfect side dish!