I adore corn on the cob. I have never yet eaten enough of it that I've felt ready to be done with it when September comes.
This year I think the cool, dry weather did a number on how the corn matured. The first corn was ready a little bit late, and then we got some rain and hot weather and practically all of it was ripe at once.
We planted two varieties and we spaced the plantings more than two weeks apart. And then, boom, so much of my corn was suddenly overripe. I was disgusted with myself for having to throw out so many ears because I didn't expect them to be ready yet. At least the chickens ate a bunch, so it wasn't completely wasted. But I could have eaten it!
I did eventually get on the stick and freeze some. I've never done that before because I've never had extra. I got advice from my sister-in-law who does a beautiful job freezing sweet corn. It tastes like August when you eat it in December. I did do some parts of the process differently than she does, so I'm crossing my fingers that it will still taste as good.
She says: Cook it for 5 minutes, then cool it quickly in ice water. Cut it off the cobs and pack it in small freezer bags.
I did some smaller batches that way. But I don't have an ice maker currently, and we don't eat as much corn in one meal as we should.
So when I did a bigger batch, I cooled it with running water. We have a well, so the water gets very cold.
Then I spread it out on a broiler pan lined with wax paper and froze it. Then I broke it up a bit and put it in freezer bags, so that I can pour out as much as I need.
Someday I need to grow more sweet corn and be good about picking it on time.
By the way, our two varieties were from Gurney's. "Gotta Have It" was disappointing: tough and not sweet. "Northern Bicolor Xtra Sweet" was excellent eating but didn't germinate well.