No matter who you are, how green your thumb, or how diligently you canned, preserved, and froze last year's produce when it was plentiful, it's now March. You got nothin'.
So if you're Jonesing for something local, preserved the way you might yourself, try Husk Indiana frozen sweet corn.
Husk sweet corn is grown in Indiana, within 20 miles of their Greenfield, Ind. plant. In six hours, the non-GMO corn is picked, blanched on the cob, cut from the cob, and frozen. While sweet corn is in season in Indiana, which is just under two months, they'll process 200,000 pounds of corn.
You'll notice that Husk sweet corn is a solid mass when you pick it up from the freezer at local stores. Commercially frozen corn is blanched off the cob, but Husk is cut from the cob afterwards, and then the corn is frozen in any juice that results. The process is designed to preserve the sugars. This is the most important key to Husk's fresh flavor, but the Indiana soil, and the super-sweet varieties chosen, also play a role.
Since Husk sweet corn is frozen with juices, nothing needs to be added to prepare it. Simply heat the corn to a simmer in a saucepan, then allow to simmer for five minutes.