We grow a lot of sweet corn, eating it fresh mostly on the cob. While we do put some up in freezer on the cob, most of what we freeze is cut off the cob. Cut it off, cook it a bit, then put it in either pint or quart boxes, and into the freezer where it will last for several years. Wife cuts it up both cream style, which I prefer, or whole kernel. Take it out of the freezer, add some butter, some salt, and cook it some more. The whole kernel corn will have water, the cream style will not.
Now we are talking.
Except we blanch it, then cut.
Shooting more for kernels then creamed.
