If you have enjoyed fresh sweet corn and want to move on to over vegetables like the excellent filet beans consider removing the kernels from the cobs and freezing the corn in small zip-lock bags. You’ll enjoy it this coming winter when you sauté it in butter with salt and pepper.
Don’t discard the corn cobs. Treat them like bones. Place the cobs in a stock pot with chopped onion, carrot and celery and a teaspoon of dried thyme along with a bay leaf. Boil and skim. Lower the heat and cook for three or four hours. Strain, cool and freeze. Later the corn and the stock can be used to make a winter soup.