A trip to get a little sweet corn turned into a big project... a day spent freezing corn. And you know what, we couldn't be happier about it.

When I came home from work on Friday, Julie announced that a co-worker had sweet corn that she was trying to find a home for. We love sweet corn and I hadn't seen Mary or Brad for far too long, so I happily agreed to go along to pick up a dozen or two. When we arrived late Saturday afternoon they said, "Back the truck up." Telling me to take as much sweet corn as I want is dangerous, but I tried to use self-control. After all, I was going to have to shuck it all.

I backed up the truck and all four of us embarked on the sweet corn patch. I was immediately reminded of my detasseling days except this time I was harvesting instead of helping the yield. We each filled plastic bags a few times over and offered to pay, to no avail. We had the back of the truck stacked high all the way across as we headed back toward Cedar Rapids.

I LOVE sweet corn. I have for as long as I can remember. When I was a kid, butter, salt, and a little bit of pepper were all required on my sweet corn. Today, I typically eat it with a little Molly McButter Butter Seasoning or just plain. This time around we saved just a few of the around 150 ears we picked and froze the rest. 18 pints in all, assuring we'll have that fabulous summer taste even when the weather outdoors is anything but summer-like. Now if you'll excuse me... I brought a little to work and it's calling my name.

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