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Freezing Corn Recipe

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This recipe for Freezing Corn is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
20-25 Ears of Corn
Butter
half and half, optional
Salt

Directions:
Directions:
Shuck and remove silks from corn. Cut kernels from cob by splitting the kernels and removing with a sharp knife. Put in a deep side roasting pan. Add 4 sticks of butter to 20-25 ears of corn and half and half* if using.

Preheat oven to 325. Bake uncovered for 1 hour, stirring every 15 minutes

Let cool and put 2 cups or more in heavy freezer bags. Lay flat in freezer to freeze so you can stand them up when they are frozen. I lay mine on a cookie sheet until frozen.

*Sometimes the corn will look curdled if you use half and half but it will be fine.

When ready to use just remove from freezer and cook like you would if you bought it in a package! Add sugar and salt when you get ready to cook and it will cook in 5 -10 minutes in microwave depending on how much you are cooking.

Some people just freeze the corn shucked or un-shucked. Guess it up to you.



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Personal Notes:
Personal Notes:
When corn is in season, late June-Aug, this is when to buy it. The kernels are so tender and fresh especially when it is local corn. It is so satisfying pulling a bag of frozen corn from your freezer to have during the winter months. This is a lot of work, shucking, and cutting off the cob but so worth it. My family could eat corn at every meal and I usually put up at least 15-20 bags,

 

 

 

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