Simple Frozen Sweet Corn

By CRussell
August 18, 2010
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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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