Kittencalsmethodforfreezingcornonthecob Recipes

KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB

Kittencal's Method for Freezing Corn on the Cob image

This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn

Provided by Kittencalrecipezazz

Categories Corn

Time 13m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

10 corn on the cob, shucked and silks removed
water
2 tablespoons sugar
ice (lots of ice)

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

Kittencal's Method for Sweet Freezer Corn Niblets image

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 recipe#121897

Provided by Kittencalrecipezazz

Categories Corn

Time 8m

Yield 20 serving(s)

Number Of Ingredients 4

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

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.

Nutrition Facts : Calories 141.8, Fat 1, SaturatedFat 0.1, Sodium 355.1, Carbohydrate 34.4, Fiber 3.5, Sugar 9.7, Protein 4.1

COLCANNON

Colcannon image

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Provided by Marc Boyer

Categories Side Dish Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7

Ingredients

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Steps:

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

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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.
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