Freezing Corn Off The Cob Recipes

FREEZER SWEET CORN

Freezer Sweet Corn image

People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. -Judy Oudekerk, St. Michael, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 3 quarts.

Number Of Ingredients 5

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

Steps:

In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.

Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 245mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.

FREEZING CORN OFF THE COB

Freezing Corn off the Cob image

Make and share this Freezing Corn off the Cob recipe from Food.com.

Provided by Chef lady di

Categories Stew

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

10 cups corn kernels
2 cups water
1/4 cup brown sugar
1 tablespoon pickling salt

Steps:

Mix all ingredients together and place in a large roaster, covered.
Bake in the oven at 375F for 40 minutes.
Remove from oven, let cool and freeze in desired quantities for future use.

Nutrition Facts : Calories 311.3, Fat 2.5, SaturatedFat 0.4, Sodium 710.5, Carbohydrate 74.1, Fiber 7.9, Sugar 5.3, Protein 10

"OFF-THE-COB" FREEZER CORN

This recipe allows you the fresh taste of sweet corn-on-the cob all year long. I've been making it for years and will today make it with Olathe corn I picked up at the market for 10 ears for $1. It stacks neatly in your freezer and is ready in a jiffy.

Provided by Judikins

Categories Corn

Time 2h

Yield 12 pints

Number Of Ingredients 4

Ingredients

30 -40 ears sweet corn, cut raw off the cob
1 lb sweet butter
1 pint half-and-half
salt and pepper

Steps:

Preheat oven to 325°F.
Shuck ears of corn; rinse to remove silks; place on paper towels to drain.
Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob.
Your cuttings will fall neatly into the pan.
As the cake pan fills, empty into large roaster pan.
Season with salt and pepper to your taste.
Cube butter and distribute onto corn in roaster pan.
Pour half and half throughout corn.
Roast for 1 hour, stirring gently every 15 minutes.
Allow to cool for half an hour.
Label freezer bags with contents, quantity and date.
Ladle into bags at portions suitable for your personal use.
Stack neatly in freezer for later use.

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