After our epic corn roast, we had seven ears left over the next day.

The beauty of doing large batches is the remaining ears can be easily prepped for freezing. Be warned, though, it can get a little messy. Covering your work area with something disposable or washable is advisable. I used towels.

This time we're going to totally husk the corn and cut off the tip of the cob. A flat end makes control easier.

I use a quiche dish because the sides are low. Cut the kernels off the cob. Try to not cut too deep. Expect splatter and flying kernels.

Then, with the back side of the knife, draw it down the cob at a 45 degree-ish angle, removing the rest of the kernel contents and milk.

I have a baggie set up so it only takes one person to fill the bag. My little ice cream scoop is the perfect size to fit this bag.

This is four ears worth and will be enough to fill one bag and then some.

I try to get as much air out of the baggie as possible before sealing. I estimate that there are three ears worth in the baggie. I leave a good amount of head space for the freezing process. Don't forget to mark the bags with the date.

I've found the bags work better than more solid containers for freezing, because if you don't need the full amount, you can break off only whats called for! And in case you're curious, the smoky flavor DOES survive freezing. Now that we've had a successful test run, I can see several rounds of roasting to re-stock the freezer.

Nothing beats the winter blues faster than pulling out one of these little gems for a taste of summer!

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