As a child, I remember husking hundreds of ears of corn every summer. As I got older, I graduated to cutting the corn kernels off the cob into a huge stock pot. My mom would cook the corn in a little water and butter. Then we would spoon it into freezer bags, and stash it in the deep freezer.

In the late fall, winter, and spring months we enjoyed our frozen corn in casseroles, chicken noodle and veggie soups, or paired as a side with mashed potatoes.

Freezing your own corn is time consuming, but well worth it. Home frozen corn far exceeds commercially frozen corn in texture and taste. I repeat - far exceeds. Try it yourself. It’s a good project to share with family or a friend. My family still freezes several dozen ears of corn every year.