Thursday, July 4, 2013

Freezer Sweet Corn



20 ears fresh corn, cut off the cob
1 qt hot water
2/3 cup sugar
1/2 cup butter, cubed
2 tsp salt

1. In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes, stirring occasionally.

2. Transfer to large shallow containers; cool, stirring occasionally.

3. Freeze in resealable plastic freezer bags or freezer containers, allowing headspace for expansion.

Makes 3 quarts.

2 comments:

gail@more than a song July 5, 2013 at 7:50 PM  

Oh I bet that's really good this way! You went to way more work than me :) Quite a few years ago there was a big farming operation here that started growing some certain variety of sweet corn, THE best corn we've EVER had! Someone told me right off that the only thing we needed to do was shuck and silk, bag into ziplock bags and freeze so I've been doing it that way for about 8 yrs now. Never had a bit of problem with it or freezer burn or anything. Recently one of my friends told me they froze their's in the husk; cut off the end, wrapped in foil & bagged and froze. She said it worked great. I love it the way you do it but I guess I'm too lazy to do that by myself!

~**Dawn**~ July 5, 2013 at 8:09 PM  

We did some on the cob as well! But some meals, it just works better off the cob, and if I have to do the work for that either way, I'd rather just do it all at once from the get-go than to fuss with it after work in the evening. ;-)

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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