Scald 1 1/2 inch diameter ears or corn for 6 minutes, 2 inch diameter ears for 8 minutes, and larger ears for 10 minutes. Drain and cool 10 minutes. Cut off kernel tips.

An easy method of positioning the corn cob for cutting is to place the cob upright in the center of an angel food or Bundt cake pan (if one of these pans is not available, any dish may be used). Slice kernels from cob into the pan, cutting as closely as possible to the cob. Using the back of the knife, scrape the pulp and milk from the cob.

Pack the corn into freezer containers leaving 1/4" headspace, mashing once or twice with the back of a spoon, depending upon consistency desired.

Optional: If added richness is desired, the cobs may be boiled for 20 minutes in a large pan. The cobs should then be removed and the water reduced to about 1/4 of the original quantity (by boiling off). This water, may be used to cover the corn in the freezer containers (after it has completely cooled).

Submitted by: CM