Freezer Sweet Corn Recipe
Whenever I serve this summertime go-to, people can't believe that it's frozen and not fresh. It stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 teaspoons salt
- 2/3 cup sugar
- 1/2 cup butter cubed
- 4 quarts fresh corn (cut from about 20 ears)
- 1 quart hot water
- Carbohydrate 0.00643805555555556 g
- Cholesterol 10.1677083333333 mg
- Fat 3.83600819444444 g
- Fiber 0.00147222222222222 g
- Protein 0.04080625 g
- Saturated Fat 2.42933277777778 g
- Serving Size 1 1 serving (48g)
- Sodium 1579.14244889702 mg
- Sugar 0.00496583333333333 g
- Trans Fat 0.268529861111111 g
- Calories 34 calories
Directions In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers; cool, stirring occasionally. Freeze in resealable plastic freezer bags or freezer containers, allowing headspace for expansion. Yield: 3 quarts. Originally published as Freezer Sweet Corn in Taste of Home August/September 1994, p45 Nutritional Facts 1 serving (1/2 cup) equals 113 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 245 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
