Time 1h Number Of Ingredients 5 Steps:
Husk corn. Clean the cobs to remove any silk that’s stuck on. Cut fresh kernels off the cob. Add raw corn kernels, water, sugar, salt, and butter to a large pot. Bring to a gentle boil. Simmer 10 minutes. Let cool until about room temperature. Ladle corn and some juice in freezer containers or freezer bags. Lay bags flat and freeze.
Time 45m Yield 3 quarts. Number Of Ingredients 5 Steps:
In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.
Number Of Ingredients 4 Steps:
Husk corn, be sure to remove all hairs. Use a knife to remove kernels until you have 16 cups. Put corn, water, butter, sugar and salt in a roaster and bring to a gentle boil on your stovetop. Simmer for 10 minutes. Let cool and spoon into quart sized freezer bags. Once completely cool, label and put in your freezer for up to one year.
Time 30m Yield 6 quarts Number Of Ingredients 5 Steps:
Combine all ingredients in a large pot. Simmer for 10 minutes, stirring occasionally. Spread out in large shallow containers to cool. Spoon into freezer containers, or bags. Freeze.
More about “freezer sweet corn recipes”
Time 50m Yield 12 cups Number Of Ingredients 4 Steps:
Mix corn, sugar, water, and salt in a large kettle. Bring to a boil and cook for 10 minutes. Stir often so it doesn’t scorch. Cool and put into freezer bags and stick them in the freezer.
