Q. Help! I’ve become addicted to this summer’s sweet corn and am looking for ways to savor it as the corn season comes to an end. I’ve heard freezing corn is easy and am wondering if you have any tips on how to preserve this awesomeness so I can enjoy it throughout the next few months.

A. I agree corn is awesome! Local corn was truly delicious this year and I, too, want to eat it throughout the winter. You can freeze whole ears of shucked corn in a single layer on a sheet pan. Once frozen solid, transfer to a zip-top bag and store in the freezer for up to three months. When craving the corn, simply add to boiling salted water for five minutes, drain and serve however you like to eat it.

You can also easily cut the kernels off the cob and freeze the kernels in a zip-top bag. But don’t throw away your naked corn cobs — use them to make corn stock. Toss the cobs in a large pot with perhaps a bay leaf and a few fennel or coriander seeds, cover with water, add a few big pinches of salt, and simmer for about an hour. The stock will be sweet, fragrant, and golden in color. You can use the liquid gold to make corn chowder and other veggie soups, you can stir it into risotto, or you can make polenta extra corn-y by swapping it in for your usual cooking liquid.

Lastly, don't forget you can also pickle corn!