3. Dip corn in rapidly boiling 

 water 7 minutes. Cover to hold in 

 steam. Start counting time as soon 

 as corn is in. Keep heat high. 



4. Cool in iced or running cold 

 water for 7 minutes or until a 

 kernel pulled from cob feels cold 

 to tongue. 



5. For whole-kernel style, cut corn 

 off cob with sharp knife. Don't cut 

 too deep. A nail in cutting board 

 holds cob firmly. 



7. Close and heat-seal box with 

 a warm iron. When iron is too hot, 

 plastic coating on this type of car- 

 ton melts away so box will not 

 seal. 



3. Keep filled, labeled containers 

 cold in refrigerator until all are 

 ready to be frozen. 



9. Place containers in insulated 

 box for taking to locker plant, or 

 freeze in home cabinet. When 

 frozen, store at 0° F. or lower. 



