So this morning, I've been channeling Aunt Gladys and I put up a dozen ears of corn. Unlike Gladys, I skipped the butter and salt. I just blanched the kernels, let them cool, then packed them into freezer bags.
I then made a soup base with the naked corn cobs, some onion, carrot, celery and thyme. This winter I'll whip up a pot of corn chowder – and think of Gladys.