Freezer Sweet Corn
Delicious sweet summer corn preserved in the freezer.
Ingredients
- 20 ears sweet corn, roughly 4 quarts of fresh corn kernels
- 1 quart water
- 1/2 cup sugar
- 1.5 tablespoons salt
Instructions
- Prepare the corn by cutting all of the kernels off the ears using a sharp knife. I typically use a large baking pan to cut the corn into, but a large cutting board will work too. Discard the leftover core.
- Add the water, sugar, salt and cut corn to a large stock pot.
- Bring to a boil, then reduce to medium heat. Cook for an additional 10 minutes, stirring occasionally.
- Remove from heat and cool completely. This will take 1+ hours. You can put the pot in an ice bath in the sink to speed the cooling process.
- Scoop corn into freezer safe Ziploc bags, gently press out as much air as you can, and seal the bags. No need to drain the corn, I like to keep the liquid with it. Freeze.
- When ready to eat, place frozen corn in a saucepan and gently heat on low heat, covered, until warm. At this point, you can add a pat of butter to melt as the corn heats through, but it has plenty of flavor without it!
Video
Serving: 26, Calories: 387kcal, Carbohydrates: 87g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 2157mg, Potassium: 973mg, Fiber: 7g, Sugar: 42g, Vitamin A: 673IU, Vitamin C: 24mg, Calcium: 14mg, Iron: 2mg
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