Harvesting Weekend - How to Freeze Corn

We worked A LOT on harvesting food this weekend. We butchered chickens, picked and froze corn, tomatoes, and beans. I made spaghetti sauce and salsa. Baked apple and rhubarb crisp. Mixed up creamy cucumbers (with the help of my wonderful sister-in-law) And we still have a lot to go. Matthew and I will be cutting more corn tonight. It's a lot of work now but we really enjoy it in the winter!  Here is how we put it away:

Get out a 9x13 glass pan.
Fill it with corn cut from the cob.
Grind peppercorns and mix it in with the corn.
Cut half a stick of butter into slices and place on the top.
Add 1/4-1/2 cup of water.
Bake for 20 minutes.
Mix corn well.
Bake for another 20 minutes.
Let corn cool.
Put in ziploc bags and freeze.

I take the corn out of the freezer the night before I'm going to serve it and put it in the refrigerator. It just needs to be heated up on the stove quick before serving. Sometimes water needs to be added to avoid sticking and burning.