Simple Frozen Sweet Corn

By • August 18, 2010 • 7 Comments



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! cauner

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!

Tags: preserves

Comments (7) Questions (0)

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almost 4 years ago dymnyno

Great tip about getting the kernels off the cob. And you are right...it is so nice to open a door to summer in the middle of winter!

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almost 4 years ago Sunchowder

Welcome to Food52!

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almost 4 years ago cauner

Thank you both! My first contribution to the site...I was hoping it wasn't too basic to post! :-)

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Anything with great tips that others might not ever have seen is very welcome here, no matter how basic the recipe!! Plus, that's one gorgeous photo you posted. Keep your recipes coming, please!! ;o) P.S I am really looking forward to making a lot of this.

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almost 4 years ago SallyCan

Yes, I agree...thanks for the tip and the recipe too.

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love this recipe and will try it, for sure! Wonderful tip about using a tube pan. My sons always cut their corn off the cob (years of braces, multiple front tooth repairs from sports injuries, etc.), so they will appreciate this, a lot!! Thank you so much for posting this. ;o)

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almost 4 years ago lapadia

Great tip...thanks for sharing it!