While my corn relish recipe relies on using sterilized jars, canning isn’t everyone’s bag (so to speak). That’s why I’ve put together a super simple recipe for freezer corn which just about anyone can whip together.
Yield: Makes about ½ cup of corn kernels per cob (depending on the size of the cob)
Author: Mary DiSomma
While my corn relish recipe relies on using sterilized jars, canning isn’t everyone’s bag (so to speak). That’swhy I’ve put together a super simple recipe for freezer corn which just about anyone can whip together.
16 cups fresh sweet corn cut off the cob (About 30 to 32 ears of corn)
2 cups water
¾ cup sugar
3 teaspoons salt
4 ounces (1 stick) unsalted butter
Using a sharp knife, carefully cut the corn kernels off of the cob. An electric knife works well for this. Another handy tip is to place the corn cob in the center of a Bundt pan. When you cut the kernels off, they will fall right into the Bundt pan and not scatter all over your counter.
In a pan large enough to accommodate the corn, add the water, sugar, salt, and butter. Melt butter mixture on medium heat, stirring until it is completely melted. Add corn and lightly boil for 10 minutes.
Allow corn to completely cool. Place corn in freezer bags. Label and freeze the corn. When ready to serve, simply reheat from frozen state.
Mary DiSomma, Foodie, Author, Philanthropist, Mother, Wife and so much more...
Mary DiSomma, an enthusiastic and imaginative baker of cookies, is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends. She is also a philanthropist, podiatrist, entrepreneur, and mother of four grown children.
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