It’s sweet corn time across the state and we’ve been enjoying it a lot in our house! Some good friends of ours were willing to share with us. So last week I went and picked four coolers full and took it out to my parents house with me when I went out for work for a few days. One night my mom and sister, Morgan, helped me can 16 pints of green beans and the next night they helped me clean, cut, and cook 28 pint baggies of corn to freeze. They are the best! (Oh and my dad helped husk the corn too! Thanks!)
This recipe is from a friend’s mom and it’s the best. It’s cooked with the salt, sugar and butter before it’s frozen, so when you are ready to eat it all you have to do is heat it up and it tastes just like your eating it off the cob! Yum!
There are four different sized batches below, depending on how much corn you are wanting to freeze. It goes a lot faster with help! Trust me! I did it all by myself last year and it took me numerous nights to freeze the same that we did in one night this year!
First you need to start by husking the corn and taking off as many of the silks as you can.
Next have your very nice mom rinse the corn with cool water and finish taking off the silk.
Then have a very nice sister cut off the corn kernels from the cob. We use a 9×13 pan when doing this and a really sharp paring knife.
I cooked four and a half batches of sweet corn by following the recipes below.
Place the corn, butter, salt, sugar and water in the pot. Bring it to a boil and cook for five minutes.
Remove it from the heat and let it cool until it is no longer steaming. We then put it in a large plastic tub where it could spread out and cooled it off completely in the refrigerator. After it’s cooled, place it in freezer baggies (I put two cups of corn into the pint-sized freezer baggies) and then lay them flat in your freezer. Enjoy all year long!