Frozen Sweet Corn, Cut Kernel

From the garden

• 12 ears ears sweet corn, husked and silked — freeze the same day it's picked — the sugars fade fast

1. Husk the corn, rub off the silk with a damp towel, and trim any bad tips. Bring your largest pot of water to a rolling boil and set up a sink or cooler of ice water.
2. Blanch the ears in batches of 3–4: submerge, cover until the water returns to a boil, and time 4 minutes — the standard for whole-kernel cut corn. Blanching sets the milky sweetness; unblanched corn goes starchy in the freezer.
3. Move the ears straight into the ice water and chill a full 4 minutes, until cool to the center. Drain and pat dry.
4. Stand each ear in the center hole of a bundt pan (or on a cutting board) and cut the kernels off at about three-quarters of their depth with a sharp knife — deep enough to get the meat, shallow enough to leave the tough cob fibers behind. Don't scrape the cobs for this pack.
5. Pack the kernels into freezer bags in meal-size amounts, press each bag flat and push out the air, seal, and label. Flat packs freeze faster and stack neatly.