Kittencal's Method for Sweet Freezer Corn Niblets |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 20 |
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Do not omit omit the 1/2 cup sugar mixed in at the end, this helps preserve the freezer corn and keeps it firm and crispy, prep time does not include shucking the corn - also see my Kittencal's Milk Boiled Corn on the Cob Ingredients:
20 ears sweet corn on the cob, shucked and silks removed |
1 tablespoon salt |
1/2 cup sugar (mixed in at the end of the process) |
water |
Directions:
1. 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).
2. 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).
3. 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).
4. Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
5. Shaking the strainer strain out as much water as possible.
6. 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).
7. Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
8. Place in freezer bags or vacum pac.
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