Many years ago when I lived without electricity and had a great Home Comfort wood stove, I dried a lot of corn. Great product. You can toss it into stews and soups too.

Ryse, I know it works and I am planning to stop at the farm market this week as the Miria corn is finally ready. Grilled or simmered it is wonderful. Here is a link that might be useful: Sweet Corn

I put up sweet corn that we grow every year, but I cut it off the cob cream style. I do it this way for two reasons, my corn has worms (we don't spray it) and I can cut around them and it doesn't take as much space in the freezers. I have two freezers and two refrigerator freezers and I don't want any more. We grow Ambrosia and it is a super sweet bi-color corn. My DH used to grow Silver Queen and another corn and let them cross polinate to make bi-color, but I bought Ambrosia seed one year and we have never went back. We have probably about 3 acres of corn, with three plantings about two weeks apart, so putting a little oil on the tassel is out for me. I will put up a few of the good (no worms) ears whole every year, but I just wash, silk and blanch. When we have a few ears left over that I have cooked I cut them off the cob whole kernel for soups and casseroles. At the end of the last planting when the corn is just almost getting too hard I grill several ears and cut them off the cob, whole kernel for roasted corn and black bean salsa. My DIL and I put up 40 quarts and I think 37 pints of cream style corn this year. If you grow your own corn and like sweet corn try Ambrosia seed. Although the last two years we have had a hard time finding it and it is a little expensive, but worth it for us. Can you tell that we like corn!

I live in Oklahoma where it is difficult if not impossible to have some corn ear worms when it comes time to harvest. I fight them organically, but have some anyway. At harvest I take a sharp knife to the garden and cut off both ends of the corn pull off the shucks and as much of the silk that comes off readily. Once I get about a half bushel I take the corn to my wife in the house and she completes the cleaning process and parboils the ears for about 3 minutes and then cools in cold water. Parboiling stops the process of sugar being converted to starch. Once cooled we vacuum pack and put in the freezer. When ready to use just punch a hole in the vacuum bag and microwave for about 3 minutes. I have a friend that said he would never eat frozen corn because it is tasteless. We served him some of our corn once when they were out and he wanted to know where I had gotten fresh sweet corn in the middle of winter. I just said the market and let it go. Some people you can't tell them anything so it is best to just let it go. Once all the corn is harvested and the shucks are equally dispersed through the corn growing area if you rototiller the stalks while they are still green they turn under very nicely. Green stalks will break up whereas dried stalks have a tendency to just wind up around your tiller blades. In Oklahoma you can go back and plant green beans where the corn was for a bumper crop of green beans well before the first frost.