Now is a great time to stock up on corn for the winter as it's cheap and abundant. Be sure to get it from your local farmer's market for the highest nutrient value and freshness. (And to support your local farmer!)
Bake the corn IN the husk on a cookie sheet at 350 for 1 to 1 1/2 hours. Let it cool for easy handling. Remove the husk and silk, cut the corn from the cob and store in freezer bags. (I store them in 8 or 10 ounce bags.)
Use in soups, omelets, or by itself for a summer reminder!