Pages Thursday, 26 July, 2012 How Easy Is Freezing Corn? Why, there is absolutely nothing to it!  These corn niblets taste so much like corn on the cob that you'll wonder why you ever bought frozen from the grocery store. Corn is so cheap and plentiful right now that there's no reason not to get ready, set, go .... ! All you need is a big pot, a good knife, some sugar and a few cobs of 'picked that day' corn.  ~ I use a tablespoon of organic cane sugar to bring out the sweetness of the corn. We're going for natural goodness here! Bring the water to a full rolling boil and toss in as many cobs of husked corn as can bounce around freely in the pot.  Put the lid on and bring the water back to a boil.  As soon as it does, start timing.  For small cobs, boil for five minutes and for large cobs go seven. While they are blanching, fill a basin or sink with ice water. Lift the blanched cobs out of the boiling water (Do I really need to tell you to use tongs for this?) and plunge them into the ice water for as many minutes as you allowed them to boil. This stops the cooking action and gives you nice, cool cobs to hold. I hold the cobs by the top and slice, with a sharp knife, to the bottom.  You don't need any pressure to remove the kernels.  ~