30 Minute Freezer Sweet Corn Off The Cob Food

FREEZER SWEET CORN

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.

SWEET FREEZER CORN RECIPE

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.

JUDY ORTON'S FROZEN SWEET CORN

Steps:

• Combine all ingredients and gently until sugar and salt are completely dissolved.
• DO NOT COOK. DO NOT BLANCH. DO NOT BOIL. ABSOLUTELY NO HEAT!
• Ladle into quart sized baggies and freeze. Make sure the corn is covered with the liquid. Press out all air; lay flat to freeze.
• Or use quart sized freezer containers.
• TO PREPARE FOR SERVING put frozen sweet corn into medium sized sauce pan. Bring to a simmer over low heat. Let simmer for about 15 minutes. Do not boil. Drain off liquid and add 4 T of butter or margarine. If desired, add 3 T of cream cheese and 3 T of cream to create a rich, decadent side dish. OPTIONAL: Stir in 1 small jar of drained chopped pimientos and garnish top with chives before serving.

FREEZER CORN

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.

"OFF-THE-COB" FREEZER CORN

Steps:

• Preheat oven to 325°F.
• Shuck ears of corn; rinse to remove silks; place on paper towels to drain.
• Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob.
• Your cuttings will fall neatly into the pan.
• As the cake pan fills, empty into large roaster pan.
• Season with salt and pepper to your taste.
• Cube butter and distribute onto corn in roaster pan.
• Pour half and half throughout corn.
• Roast for 1 hour, stirring gently every 15 minutes.
• Allow to cool for half an hour.
• Label freezer bags with contents, quantity and date.
• Ladle into bags at portions suitable for your personal use.
• Stack neatly in freezer for later use.