Sweet Corn
Our grandkids love "Papa Corn." The recipe for Freezer Corn is so easy to do and you can enjoy fresh-tasting sweet corn all through the winter.

Creamed Corn

• 6 ears fresh corn
  
• 3 tablespoons butter
  
• 1 ½ cups cream or half-and-half
  
• Salt and freshly ground pepper
  
• Cayenne, to taste (optional)
  
• Sugar, if necessary
  
• 1 tablespoon cornstarch (optional)

Shuck the corn, and strip the kernels from it into a bowl to save the liquid. Put the butter in a skillet or broad saucepan over medium heat. When the butter foams, add the corn and cook, stirring, for a minute or two. Add 1 ½ cups cream and bring to a gentle simmer. Add a good pinch of salt, some pepper, and a pinch of cayenne if you like. Simmer for about 10 minutes or until the corn is tender. Taste, and add a little sugar if you like.

Continue to cook until the mixture is thick; another few minutes, adding a little more cream if necessary. If you’d like it thicker, combine the cornstarch with a tablespoon of cold water and stir it into the corn; the mixture will thicken almost immediately. Taste and adjust the seasoning, garnish with parsley, and serve.

From markbittman.com

Freezer Corn

• 4 qt. corn, cut from cobs
  
• 2 tbsp. sugar
  
• 4 tsp. salt
• 1/2 c. butter
• 3 c. water 

Simmer all ingredients for five minutes. Cool corn in large shallow pan (like a cake pan). Put one cup of corn in snack size freezer bags and freeze. We put three filled snack sized bags in a quart sized freezer bag before freezing. This helps eliminate freezer burn.