Directions:
- Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
- Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
- Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
- Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
- Shaking the strainer strain out as much water as possible.
- Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
- Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
- Place in freezer bags or vacum pac.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.59 Kcal (1095 kJ) | ||
| Calories from fat | 25.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 4% | |
|---|---|---|---|
| Sodium | 357.4mg | 15% | |
| Potassium | 596.53mg | 13% | |
| Total Carbs | 62.64g | 21% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 8.52g | 17% | |
| Vitamin C | 17mg | 28% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 90.86 Kcal (380 kJ) | ||
| Calories from fat | 8.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 4% | |
|---|---|---|---|
| Sodium | 124.14mg | 15% | |
| Potassium | 207.2mg | 13% | |
| Total Carbs | 21.76g | 21% | |
| Sugars | 1.02g | 12% | |
| Dietary Fiber | 1.97g | 23% | |
| Protein | 2.96g | 17% | |
| Vitamin C | 5.9mg | 28% | |
| Calcium | 4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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