5 Ingredients or Fewer

Simple Frozen Sweet Corn

August 18, 2010
0 Ratings
  • Serves 10
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

What You'll Need
  • 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!
Contest Entries

See what other Food52ers are saying.

  • dymnyno
  • Sunchowder
  • CRussell
  • AntoniaJames
  • lapadia

7 Reviews

dymnyno August 18, 2010
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!
Sunchowder August 18, 2010
Welcome to Food52!
CRussell August 18, 2010
Thank you both! My first contribution to the site...I was hoping it wasn't too basic to post! :-)
AntoniaJames August 18, 2010
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.
SallyCan August 18, 2010
Yes, I agree...thanks for the tip and the recipe too.
AntoniaJames August 18, 2010
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)
lapadia August 18, 2010
Great tip...thanks for sharing it!