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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is the recipe my mother has been using for years. It was given to her by her good friend, Thresa Brain. I fill our 5 quart pan with 3 or 4 batches. I don't like a lot of liquid when it comes to packing this. To avoid this, I only use 1/4 cup water. Ingredients:
4 cups sweet corn |
1/4-1/2 cup water |
1 teaspoon salt |
1 teaspoon sugar |
Directions:
1. Husk and remove silks from sweet corn then rinse off with water.
2. Cut the corn off the cob and add other ingredients into a large pan on top of the stove.
3. Cook, stirring continuously, until the corn turns a darker yellow and is heated through.
4. Cool in pan.
5. Then fill freezer bags, seal and place in a sink of ice water to cool down completely.
6. Freeze.
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