Sweet Freezer Corn Recipe 435 Food

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.

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.

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.

FREEZER CORN

Steps:

• Cut the corn off the cob "raw". Place in a large mixing bowl. Pre-heat the oven to 350 degrees Fahrenheit.
• Mix the water, melted butter, sugar, and salt until the sugar and salt are dissolved.
• Put the corn and the liquid mixture in a 9 X 13 baking pan. Bake for 45 minutes. Stirring about every 15 minutes.
• Cool. Ladle the corn and some juice into labeled freezer bags or other airtight storage container.
• Lay bags flat and stack on top of each other in the freezer.

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.

CREAM-STYLE CORN FOR THE FREEZER

Steps:

• Set oven to 325 degrees F.
• Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
• Place half of the corn in a food processor; cover and process until creamy.
• Pour into large baking pan.
• Add milk, butter, sugar, salt and remaining corn.
• Cover and bake for 1 hour and 30 minutes, stirring frequently.
• Cool then freeze in small plastic 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.

KITTENCAL'S METHOD FOR SWEET FREEZER CORN NIBLETS

Steps:

• Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
• Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
• Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
• Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
• Shaking the strainer strain out as much water as possible.
• Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
• Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
• Place in freezer bags or vacum pac.

SWEET CORN FOR THE FREEZER

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.

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.