When my in-laws stopped by for a quick visit recently, they brought with them 125 ears of sweet corn. Sweet corn that was picked that very morning from their farm! Not only did we get fresh corn, we got shucked sweet corn. Oh what a HUGE blessing! So the next day, I got busy and cooked and froze most of the corn. I of course left enough for supper since nothing is better than corn on the cob or “cob on the corn” as one of my little ones used to call it.
Here is my mother-in-law’s recipe for freezing corn:
If you aren’t as luckily as me to have your corn already shucked, then shuck your corn and brush/clean off as many silks as you can. Then you cut the corn off the cob. Afterwards, you turn your knife backwards and slide it up and down and all around the cob. This gets the extra juice part off to make the corn even yummier.
Combine the following ingredients:
12-13 cups corn
1/4 cup sugar
2 Tablespoons Salt
2 cups water
- Use a big pan. She has a dutch oven that she uses. I do not, so I used my stock pot.
- Put all the ingredients in the pot and stir.
- Continue to stir while it heats up. Get out silks that you missed earlier during cleaning.
- When it comes to a boil, let it boil 3 minutes.
- Make sure you continue to stir, stir, stir, getting to the bottom of the pan.
(There is nothing worse than burnt corn.)
After 3 minutes, pour the corn into Pyrex 9 x 13 glass pan. Putting it into two pans helps it cool faster. But if you have 100 ears of corn like I did, then it only gets one. As it cools, continue to stir and get out any more silks you see. You can also put it into the refrigerator to help the cooling process. Once it is completely cooled, you can put it into containers or freezer Ziploc bags and freeze. Spread it out in the freezer or on a cookie sheet and then when it is frozen stack it up.
Then you are able to enjoy fresh sweet corn all year long! I know we will cherish all 17 freezer bags full of sweet corn grown with love!
Here are the amounts for smaller quantities:
Per 2 cups of corn:
2 tsp. sugar
1 tsp. salt
1/3 cup water
For 10 cups corn:
3 TBS. + 1 tsp. sugar
1 TBS. + 2 tsp. salt
1 2/3 cup water