Judy Ortons Frozen Sweet Corn Food

PEGGI'S FROZEN SWEET CORN

Steps:

• 1. Cut corn from cob & measure into LARGE stainless steel, glass, or other non-corosive bowl.
• 2. Add remaining ingredients, except bags & stir well. Set aside on counter for about 30 minutes, stirring every 10 minutes.
• 3. Measure the amount you will use into freezer bags & pushing all air out, close the seal. Freeze.
• 4. Note* When I serve, I use the little bowls shown in picture to hold all the sweet juices too, so I know we only eat a bowl a piece, so that's what I measure into bag. No waste. Have company, get 2 bags out.

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.

FROZEN SWEET CORN

Steps:

• Cut corn off the cobs.
• Mix all ingregients together in a roasting pan.
• Bake, uncovered for 1 hour at 325.
• Stir every 15 minutes.
• Cool and freeze.
• Can use ziploc bags or freezer containers.

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.

FROZEN SWEET CORN

Steps:

• Bring water to boil. Add frozen corn and butter. Season with salt and pepper to taste.
• Boil for 5 minutes and quickly stir in flour to thicken. Boil 5 more minutes and serve.

HOW TO FREEZE FRESH CORN

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.

CRAZY CORN

Steps:

• Boil a pot of water. While waiting for water to boil husk the corn. Cook corn for at least 20 minutes. Allow to cool for a minute or two. When ready to serve take a butter knife and spread on Mayo, then mustard and sprinkle with cheese. Use your own judgement.

FROZEN CORN OR GREEN BEANS

Steps:

• Clean green beans (Snap/Cut ends, String If necessary) or Clean corn, remove from cob.(Not included in prep time!).
• Melt butter, let cool.
• Add Half & Half.
• Place beans or corn in a baking dish large enough to hold vegetables.
• Pour butter and half & half mixture over vegetables. (May not cover but you will see it).
• Bake 325 degrees for 1 hour.
• STIR EVERY 15 MINUTES!
• Let cool, place in freezer bags or plastic containers.

GRILLED HERBED SWEET CORN

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat or preheat oven to 450°F.
• Grill or bake the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

SEARED WHEELS OF SWEET CORN IN INDONESIAN KECAP

Steps:

• Cut the corn into 1cm thick wheels.
• Heat the peanut oil until smoking in a wok.
• Stir-fry wheels of corn until they start to blacken in spots.
• Add the garlic and chilli and continue stir-frying for 1 minute.
• Stirring continuously, add the kecap manis and soy sauce.
• Stir in the dark sesame oil, then remove from the heat and serve.