This recipe is from my grand mother. I am from Indiana orginally and our sweet corn is very hard to beat for flavor. To make the season last longer, I buy up as much of the peaches and cream corn on the cob ears I can get to cut off the cob and freeze. This is such great corn!
Cut and scrap the corn from the cob. Place into a large bowl to measure the six cups of corn to be placed into the non-stick large frying pan.
Cook the six cups of corn on the stove top, to a steady bubble point, with all the ingredients for 20 minutes. Stirring constant.
Place the cooked corn into a metal bowl,if possible, and place the bowl of corn into an ice bath in the kitchen sink. Stir the corn until cool. Stirring releases the heat out of the corn to let the ice bath cool quicker.
I usually place 4-6 cups of corn into a thick freezer bag or into containers. Try to squeeze out all the air if possible if storing in a bag. An air vac machine works awesome. Freeze and enjoy all winter long.