The local corn here in Eastern Pennsylvania is fabulous this year, so I'd love to buy a bushel & freeze it somehow. My ultimate goal is to serve it on the cob for Thanksgiving dinner. If I do buy a bushel, I'll also want to cut some off the cob to freeze as well.
What is the best method fro freezing it so that I preserve the sweetness and the crunch? Keep in mind that when I prepare fresh corn, I barely cook it -- I put it in less than an inch of boiling water for barely 3 minutes. I do have a good vacuum sealer.