After the corn is shucked and washed, I cut it off the cob. An old bundt pan works perfectly for holding the corn steady while my electric knife easily slices off the corn kernels.
It takes a lot of concentration not to slice off a finger while doing this, hence the mouth position.There's a camera hog in every situation.After the corn is cut off the cob, it needs to be blanched, or dunked in hot water. Basically what I do is steam the kernels for about 3 minutes.....Then plunge the container in ice water to cool it quickly.Then I bag up the corn in ziplock bags and pop it into the freezer.
I don't know if this is the Better Homes and Garden method of doing this, but it's easy for me to do. I know you can freeze it on the cob, but this takes less of my precious freezer space. I did 3 doz ears today. I got about 25 cups of corn, which divided by my cost is about 57 cents per cup. I don't think this is more economical than a can of corn but boy howdy, it tastes way better!
Now I only need to do about 20 dozen more.......
P.S. I love the way that people from Cache Valley, Utah say corn...carn, ward, narth...etc.etc.