Author Notes: Growing up in Iowa, you know there’s a short window of time when the sweet corn is ripe in the fields and at it’s most flavorful. Ideally it should be picked then and cooked within a few hours. I have fond memories growing up of freezing huge batches of corn each year with my mom and grandma. Tip for cutting corn off cob: use an angel food cake pan, stick ear in the hole and cut, the kernals drop off into pan and you have less mess to clean up afterwards! —CRussell
Serves: 10
Ingredients
-
10
cups fresh sweet corn, cut from cobs
-
1
cup water
-
1.5
tablespoons salt
-
1.5
tablespoons sugar
-
.5
cups butter
Directions
- Bring all ingredients to boil in a large pot for 3 minutes. Remove from heat. Bag in freezer bags and enjoy the flavors of summer all winter long!