Many years ago my sous chef dish-washing mom found a recipe for freezer corn that makes all other recipes not even worth the time it takes to work the corn! Each summer friends and family contact mom for this recipe. I apologize it has taken me so long to share it with you.
Our Chief gardener tills the garden, plants the seeds, waters, fertilizes, sprays for bugs, and then after picking the corn he shucks it for us!
Mom cleans off all the silk.
My part is easy since I use an electric knife to slice off the peaches and cream, white and yellow kernels.
After adding butter, sugar, salt, and water we bring the corn to a boil and cook it for 3 minutes. After that an ice bath cools the corn quickly so that it is ready to bag for the freezer.
We place the corn into quart zipper bags, laying them flat and carefully pushing out all the air. The bags then go to the freezer. They will last up to 1 year without getting icy when bagged like this. Filling them flat also makes stacking them in the freezer very easy.
When ready to use the corn, simply thaw for a little while and then heat, cooking it for at least 20 minutes or longer if you have time. No other ingredients need to be added.
This corn is so delicious that it won’t last in the freezer until next year, no matter how many quarts you freeze!
Many blessings for a bountiful harvest!
But the Lord said to Samuel, “Do not consider his appearance or his height, for I have rejected him. The Lord does not look at the things people look at. People look at the outward appearance, but the Lord looks at the heart.” 1 Samuel 16:7
Once you have tasted this corn you will never want to eat it any other way!
For 16 cups corn
- 1 cup butter
- 1/2 cup sugar
- 3 cups water
- 1/8 cup salt
For 12 cups corn
- 3/4 cup butter
- 3/8 cup sugar
- 2 1/4 cups water
- 1/8 scant cup salt
For 8 cups corn
- 1/2 cup butter
- 1/4 cup sugar
- 1 1/2 cups water
- 1/8 scant cup salt
- Remove fresh corn from corn cob. Remove as much of the silk as possible.
- Place corn in large saucepan. Add butter, sugar, water, and salt. Heat to boiling.
- Boil for 3 minutes. Remove from heat.
- Place corn mixture on ice bath to cool quickly. When cool, place in quart zipper bags, removing air as you seal the bag.
- Freeze corn bags in the deep freeze for up to 1 year.
- When ready to use, thaw corn and cook for 20 minutes or up to 45 minutes over medium heat.
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