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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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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. Ingredients:
4 quarts fresh corn (cut from about 20 ears) |
1 quart hot water |
2/3 cup sugar |
1/2 cup butter, cubed |
2 teaspoons salt |
Directions:
1. 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.
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