sweet corn

After taking the corn off the cob, the students used meat grinders to turn the corn into meal.

Frozen corn simply can't compete with freshly grated corn off the cob, and if you use the cobs when making the chicken stock, they will increase the potpie's flavor dramatically.

I've tried every gizmo on the market to get corn off the cob prior to freezing.

Sweet corn can be canned in a pressure canner, but most people prefer the speed and convenience of freezing: Blanched corn off the cob takes up much less freezer space compared to whole ears.

There was also something similar that was used for taking maize corn off the cob. Anyway, I am still seaching for information on how to harvest walnuts.

When you get ready to take your corn off the cob, forget those cumbersome so-called cutters and get yourself an electric knife (again, sorry off-gridders).

After roasting, cut the corn off the cob and use it in salads or salsas.

Otherwise, husk and steam the corn immediately for one to two minutes and then bag the whole precooked corn, or cut the corn off the cob and refrigerate it for up to three days.

Cut the corn off the cob immediately before it shrivels.

I read how to preserve sweet corn in an old cook book (I don't remember the name): To keep sweet corn through the winter, boil it on the cob for 10 minutes, cool, cut the corn off the cobs and put about three pounds in a cloth bag and hang it on the clothesline (or some other place) for about three days, or until completely dry.