Once it's all cut up, it goes in a pot with some salt, sugar, and butter. I cook it for 5 minutes and then scoop it into snack size ziplock bags. (my grandma says you can ONLY use ziplock and who am I to defy 50 years of practice?) It makes about 10 portions that are just right for us and we'll be able to eat on it all winter. The rule is frozen corn isn't to be eaten until the first snow falls, but that is easier said than done.
And now we have lots and lots of yummy summer-fresh corn for the whole winter. And we might have a little for dinner tonight, there is nothing better than when it is still warm from being cooked fresh, yum!