Simple Frozen Sweet Corn

By • August 18, 2010 7 Comments

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Author Notes: Growing up in Iowa, you know there's a short window of time when the sweet corn is ripe in the fields and at it's most flavorful. Ideally it should be picked then and cooked within a few hours. I have fond memories growing up of freezing huge batches of corn each year with my mom and grandma. Tip for cutting corn off cob: use an angel food cake pan, stick ear in the hole and cut, the kernals drop off into pan and you have less mess to clean up afterwards! CRussell

Serves 10

  • 10 cups fresh sweet corn, cut from cobs
  • 1 cup water
  • 1.5 tablespoons salt
  • 1.5 tablespoons sugar
  • .5 cups butter
  1. Bring all ingredients to boil in a large pot for 3 minutes. Remove from heat. Bag in freezer bags and enjoy the flavors of summer all winter long!

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