I’m freezing ears of corn which is a pretty big job given I have over 400 ears. I pick the largest, nicest ears to make corn on the cob. The remaining smaller or damaged ears are made into creamed corn. I have about 230 ears of corn in the freezer so far. Now I’m working on the creamed corn.
How to make creamed corn? Shuck, silk, and wash the ears of corn. Use a vegetable peeler to slice the caps off the kernels on the cob, then use the back of the peeler to rake down the ear pushing the corn into a bowl. When all the corn is cut and raked, put it into a double boiler and heat for about 40 minutes. I do this by eye, not by time. When the corn congeals, it is ready to pack and freeze. I put in a small amount of canning salt as in about a level teaspoon per quart of creamed corn. I use heavy duty freezer containers filling them to the top then putting on the lid. I write the date on the lid so we know when it was stored. It is important to cool the corn rapidly after heating so I put the sealed containers into an ice water bath to bring them down below room temperature, then put them in the freezer. Done properly, creamed corn can be stored about 2 years retaining excellent flavor.