Freezing Corn

Fresh Corn off the cob is fantastic.  This recipe is the best recipe I have ever found to freeze corn off the cob.  If you like fresh corn, you'll love this recipe.

Freezing Corn

24 ears of corn
Water for boiling (about a gallon more or less)
2 quarts of water
1/4 cup of sugar
2 tsp. sea salt
1 Tbsp. ground pepper

Wash and prepare corn for cooking.  In a Very Large pan, bring about a gallon of water to a boil.  Drop about 6 ears of the corn into the water and bring back up to a boil.   Once boiling, boil for about 5 minutes and immediately transfer into a sink filled with ice water.  This will shock the corn and stop the cooking process.  Repeat with the rest of the corn.  Be sure to bring the water back up to a boil before you put the next batch of corn into the pan. 

Once the corn cools where you can handle it, using a knife, cut the corn off of the cob.  Dip out enough corn to fill a baggie (thick storage type) to almost full.  Pour about 1/8 cup of the mixture below into the baggie of corn and seal tightly.  Freeze immediately. 

Mix:  2 quart of water, 1/4 cup of sugar, 1 Tbsp. ground pepper and 2 tsp. salt in a bowl or pitcher.  Shake or stir to mix.

By using this recipe, when you are ready to cook the corn, all you have to do is place it into a sauce pan and add 2 Tbsp. butter and cook for about 10 minutes.  The corn will be sweet and fresh and fabulous every time!

You can also use this recipe for freezing corn on the cob.  Cut the corn in half and instead of taking it off the cob, place the 1/2 ears of corn into a large baggie and add about 1/4 cup of the water mixture and then freeze.

Enjoy corn all year long!