Yes, you can freeze the corn -- this works great. Just cut it off the cob and seal it in freezer bags. You can also make cream-style corn and can it with a pressure canner, but you MUST use a pressure canner or Taunt the Spectre of Botulism. Frozen sweet corn -- truly sweet -- is an excellent ingredient in everything. Make cornbread, add corn! Make corn fritters, add corn! Add corn to waffles! To soup! Make southwest-style corn chowder! Hell, you're in Maryland, make crab-corn chowder!
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