By the time you get this response, I'm sure you will be up to your ears (yes, pun intended) in corn-on-the-cob dinners. Now let's say you have run through your corn recipe repertoire still have three-fourths of that basket of corn huskily screaming, "Use me!"The two best ways of preserving that corn at home are freezing or drying the kernels. Each method works best by first blanching the ears (after husking, of course). This means you drop them in a large pot of boiling salted water for about five minutes — not too long or your ears will be burning, which means your neighbor is talking about bringing you more corn. Just kidding.After five minutes, strain the ears and place them in ice water until cool. Drain on paper towels. Next, remove the kernels from the cobs. Using a sharp knife, hold each cob on end against a cutting board, and slice downward.At this point, the methods differ, Mandy, so I hope you are all ears. (OK, that's my last ear joke.)If you want to freeze the corn, put the kernels into a freezer-quality zip-lock plastic bag, press out all of the air, and place the bag in the freezer. The corn can remain in the freezer for up to a year, although if it stays there that long, that means you probably don't like corn and are not fond of that neighbor at all. Thaw the corn completely before using in any recipe.For the drying method, place the cut kernels on a cookie sheet in a single layer. Put the cookie sheet in an oven that has been preheated to 150 degrees, and allow the kernels to completely dry in this low heat for about six hours. Store in an airtight container in the refrigerator for up to a year. Soak the kernels in water for 1 to 2 hours before using.I like this method for some recipes because if you only soak the corn for one hour it retains a bit of a crunchy texture.I hope all this corny advice helps you empty that basket, Mandy. Since you will use your preserved corn in cooked dishes, I'm passing on a couple of salad recipes that you can use for your corn while it is still fresh.

2 tablespoons balsamic vinegar½ cup olive oil1 cup packed fresh basil leaves¼ cup packed fresh flat-leaf parsley leavesSalt and pepper to taste2½ pounds small new potatoes (about 2 ounces each)6 ears fresh, sweet corn (preferably white corn)8 ounces cherry tomatoes, sliced in halfPour the vinegar and oil into a blender and add the basil, parsley and salt and pepper to taste. Puree until the dressing is completely emulsified.Place the potatoes in a large saucepan and add enough water to cover. Bring to a boil, season with salt, and reduce the heat to a simmer. Cook the potatoes for about 15 minutes, until tender. Drain in a colander, allow to cool, then transfer the potatoes to a large mixing bowl.Meanwhile, bring a large pot of water to a boil and add the corn. Return to a boil and cook for 2 to 3 minutes, or until just tender. When the corn is cool enough to handle, remove the kernels with a sharp knife (there should be about 3 cups). Add the corn, tomatoes and dressing to the potatoes, and toss to coat evenly. Season with salt and pepper and arrange on salad plates.Makes 8 servings.

3 tablespoons balsamic vinegar¼ cup olive oil¼ cup crumbled goat cheese2 cups very finely sliced green cabbage2 cups sliced romaine leaves1½ cups fresh corn kernels (from 3 ears of corn)1 small red onion, peeled and finely sliced1 green bell pepper, roasted, peeled, seeded and diced1 red bell pepper, roasted, peeled, seeded and dicedSalt and pepper to tastePlace the vinegar, olive oil and goat cheese in a blender or food processor and blend well. Put the cabbage and romaine in a large mixing bowl and add the corn, onion, and bell peppers. Mix well and season with salt and pepper.Drizzle the goat cheese dressing over the cabbage mixture, toss well, and divide among salad plates.Makes 4 servings.