The Pioneer Woman Tasty Kitchen
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Alice’s Fresh Corn-Off-The-Cob

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Level: Easy

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Description

My mother’s fresh frozen corn is the best I have ever tasted. She shares her recipe.

Ingredients

  • 10 ears To 12 Ears Fresh Corn On The Cob
  • ½ cups Unsalted Butter
  • ¼ cups Granulated Sugar
  • 1-½ cup Water
  • 2 Tablespoons Canning Salt

Preparation

1. Clean 10 to 12 ears of fresh corn. Carefully cut corn off the cob.

2. Place 8 cups of fresh cut corn into a large pot. Add remaining ingredients and over medium heat, bring to a low boil. Cook for 3 minutes. Remove from stove.

3. Spoon corn into Ziploc bags according to your serving size needs (2 cups, 3 cups or 4 cup amounts).

4. Remove air from the bag as you seal it, placing the bag flat on the counter. Freeze corn laying flat on the freezer shelf.

5. When ready to use, defrost the bag of corn for 30 minutes to 1 hour. Place partially thawed corn in a pot and cook over medium heat for at least 30 minutes or up to 1 hour.

Enjoy!

Notes:
Recipe can easily be doubled or tripled depending on how many ears of corn you have.
Corn can be frozen for up to 1 year as long as all the air has been removed from the bag.

One Comment

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culinarycapers on 8.8.2012

sounds yummy… but is that the correct ammount of salt? sounds like allot for 8 cups of corn?

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