Kittencals Method For Freezing Corn On The Cob Recipes

KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB

Steps:

• Have all you cobs of corn shucked and silks removed before starting this.
• Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
• Fill a large pot of water a little over half full.
• Add in the sugar; bring to a full boil.
• Add in as many cobs of corn that will fit into the pot without over crowding.
• Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
• Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
• Place the cobs onto a clean tea towel. to drain slightly.
• Dry the outside of each cob slightly with a clean tea towel.
• Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
• Place the foil-wrapped cobs in a large bag, then freeze.
• WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
• To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
• The corn is now ready to eat and enjoy!

KITTENCAL'S METHOD FOR SWEET FREEZER CORN NIBLETS

Steps:

• 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.

KITTENCAL'S MILK BOILED CORN ON THE COB

Steps:

• Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
• Add in the cream, milk, sugar and butter.
• Bring to a boil, then add in the corn cobs.
• Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
• Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
• Serve with butter and salt to taste.
• Delicious!

KITTENCAL'S SWEET COOKED CORN REMOVED FROM THE COB

Steps:

• Using a sharp knife holding the cob tightly with one hand over a flat surface slice the corn from the cob leaving about 1/3 of the kernels still attached on the cob; transfer to a pot.
• Then holding the cob over a large pot scrape off all of the juice "milk" and remaining kernels of the corn into the pot.
• Stir in water, milk and sugar; bring to a boil over medium heat (watch that the water does not boil over) cook for 10 minutes stirring frequently.
• Drain off about half the liquid then transfer to a large bowl.
• Stir in butter until melted then season with salt and enjoy!