Yummy Freezer Corn

I live in the Midwest and summer time here means Sweet Corn.  On the cob, off the cob, roasted, grilled, boiled, whatever-just lots of it.  You can nearly get sick of it but you have to remember it is not available all the time.  This recipe allows you to freeze your own sweet corn whether from your garden, farmers market, or the produce aisle. 

 

Little fun fact:  corn is grow in every one of the 50 states in the USA.  So it can be found all over and with different growing seasons, you may be able to get corn on the cob fresh all year.  We are spoiled in Iowa, it is just so good here that buying it from the store in mid-February would get me called crazy by my husband.   This is how you can savor sweet corn off the cob all winter!

 

This recipe was adapted from a 1997 church cookbook from Westphalia, Iowa.  There are so many variations just in the one cookbook that I read them all, got the basic steps down, and went to town on the two sacks of sweet corn my mother in law dropped off a couple days before. 

 

Special note before getting started:  don’t buy a ton if you don’t have time to do this within a couple of days and make sure the corn goes in the fridge. (Moldy sweet corn isn’t the smell to open your garage too!)

 

My husband and I boiled, cut, and bagged approximate 40 ears of corn into six bags with 3 cups each (15 oz).   We may have snacked a little a lot along the way as well.  This took us about an hour but thankfully my mother in law delivered us shucked ears of corn!!!

 

Gather supplies:

 

Sweet corn, shucked, and rinsed-as little or as much as you would like

Large quart pot  filled 2/3 full with water

1/4 to  1/3   cup sugar (I used two pans to work quicker with ¼ cup sugar each but feel free to adjust to your needs but I wouldn’t omit)

1 tablespoon sea salt

 

Bring the water to the boil, adding the sugar and salt, and stir until dissolved

 

Fill the pot with sweet corn and boil for 8 minutes and remove (the corn may be slightly undercooked but it is fine, it will cook fully when reheated)

 

**Save water to boil any cobs that didn’t go in the pan the first time, repeat until all cobs are boiled

 

Allow the corn to cool

 

With a knife or a corn removing tool (thanks Pampered Chef!) remove the corn kernels as close to the cob as possible into a bowl or pan

 

Allow kernels to cool completely

 

Measure desired amount into freezer bags and repeat until corn is gone (I selected three cups per bag which  was approximate 5-6 ears for my family of three and  it turned out weigh the same ounces as a single can of corn package with water.)

 

Level each closed bag and freeze on a flat surface or cookie sheet to conserve freezer space.

 

Enjoy sweet corn all year long (or until the bags run out!)

 

Thanks for stopping by, 

Holland