Growing up in Iowa, you know there's a short window of time when the sweet corn is ripe in the fields and at it's most flavorful. Ideally it should be picked then and cooked within a few hours. I have fond memories growing up of freezing huge batches of corn each year with my mom and grandma. Tip for cutting corn off cob: use an angel food cake pan, stick ear in the hole and cut, the kernals drop off into pan and you have less mess to clean up afterwards!

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