Best Best Ever Way To Freeze Sweet Corn Recipes
FREEZER SWEET CORN
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
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.
BEST EVER WAY TO FREEZE SWEET CORN
A farmer friend of ours taught me the way to freeze sweet corn and enjoy it like it was just picked in the middle of the winter. It's very simple and all you need is freezer room, ziploc bags and water!!!!!! He would drop off a large sack of corn to us when it was in season and we would have it all winter. I have tried freezing corn every which way and it always tastes 'soggy'. This way keeps the corn incredibly crisp!!! Enjoy!!
Provided by Chef53Kathy
Categories Corn
Time 20m
Yield 4 ears, 2 serving(s)
Number Of Ingredients 3
Steps:
- Place three or four ears of shucked corn in a bag and fill with water. Zip closed and place in the freezer.
- To cook, simply add the corn and ice (removed from the plastic bag) to already boiling water and when the water boils again time to your desired doneness.
Nutrition Facts : Calories 116.1, Fat 1.6, SaturatedFat 0.2, Sodium 20.2, Carbohydrate 25.7, Fiber 3.6, Sugar 4.3, Protein 4.3
HOW TO FREEZE FRESH CORN
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
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
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