Best Ever Way To Freeze Sweet Corn Food

HOW TO FREEZE SWEET CORN

How to Freeze Sweet Corn image

Do you want to save that delicious sweet corn for another day? Use this fast and easy trick to freeze sweet corn and you can enjoy fresh sweet corn anytime!

Provided by Marybeth Feutz

Categories Side

Time 20m

Number Of Ingredients 5

Ingredients

10 cups sweet corn
3 cups water
2 Tablespoons sugar
1 Tablespoon salt
Quart-size Ziploc freezer bags

Steps:

Combine water, sugar, and salt in a medium saucepan. Heat, stirring frequently until the sugar and salt are dissolved.
Scoop 2 cups of corn into a freezer bag (this is about the same amount as 1 14-ounce can of corn).
Add approximately 1/2 cup of the sugar-salt brine to the freezer bag.
Seal freezer bag and label.
Repeat until all the corn is in bags with brine.
Freeze bags.

FREEZER SWEET CORN

Freezer Sweet Corn image

People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. -Judy Oudekerk, St. Michael, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 3 quarts.

Number Of Ingredients 5

Ingredients

4 quarts fresh corn (cut from about 20 ears)
1 quart hot water
2/3 cup sugar
1/2 cup butter, cubed
2 teaspoons salt

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.

Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 245mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.

HOW TO FREEZE FRESH CORN

How to Freeze Fresh Corn image

I developed this way to freeze corn when other methods came out watery, mushy or tasteless. The butter puts a seal around the kernels the lets it keep crunch and the flavor in. I do about 2-3 batches per year and it keeps me through to next season. Number of ears will vary depending on size.

Provided by Dawnab

Categories Corn

Time 1h15m

Yield 6 bags with 4 servings per bag

Number Of Ingredients 5

Ingredients

18 ears fresh corn on the cob
1/2 cup butter, melted
4 quarts water
1 teaspoon salt
6 ziploc bags

Steps:

Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.
Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery).
Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut.
Pour butter over kernels and mix well (this gives each kernel its own seal).
Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.
Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.
Corn will be good for up to a year, to use, defrost in the microwave and serve.

Nutrition Facts : Calories 503.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 40.7, Sodium 560.4, Carbohydrate 88.1, Fiber 10.5, Sugar 14.2, Protein 12.5