Directions for Completing Canned Corn:

1.) Be ready to shuck and get all silks from your corn, begin shucking by placing your hands at the top of the corn husk separating the brown silks in 1/2 pull apart, and break from the stem at the bottom. 

2.) Remove all silks from the kernels.

3.) Place in bucket, until all is complete. 

4.) Next, get a big stockpot filled with water approximately 3/4 way and put it in medium-high heat. 

5.) While water is boiling, find a place on the counter/island and lay out 2 rolls of paper towels to represent the cooling section of boiled corn. 

6.) Label all quart Ziploc bags using Sharpie with the flavor of corn, the day/year it was canned, and just for fun all the names that helped complete the process,. 

7.) By now your water should be boiling, it is time to add corn into your pot until you can no longer fit any, allow to boil in water for at least 5-10 minutes until it reaches a bright yellow color. 

8.) Once it is done boiling, place in the cooling section, and repeat this process until all the corn is boiled. 

9.) Time to cut corn off the cob, while doing this step it is important you remain careful and watch what you do. Hold your knife down, with the cob, and cut downwards, do this all around, and for each cob, until you are done. 

10.) Now it is time to bag the corn, use your measuring cup of at least 1/4 cup or 1/2 cup until the bag is almost full. Lay your bag flat, remove all air, and zip it shut, Do this until all corn is canned. 

11.) Place in your freezer/deep freeze until you are ready to enjoy. 

Once the salad has been refrigerated, now it is time to scoop some out and enjoy.  Hopefully, you enjoy this recipe, if you choose to make it please let me know in the review section and give your personal rating as to what you thought about the recipe.