One of my absolute favorite parts of summer is when the sweet corn is ready to be picked. My family grows sweet corn to sell, but we eat plenty of it ourselves as well. Unfortunately the fresh sweet corn season is a short one, but lucky for us it is very easy to preserve sweet corn. My favorite way to save some of this delicious corn for later in the year is to freeze it. Follow the directions below for a very simple frozen sweet corn recipe.
- 8 cups of corn cut off the cob
- 2 cups of water
- 2 tablespoons of sugar
- 1 teaspoon of salt
Pick some fresh sweet corn, buy some from a local farmer, or go to your local grocery store.
Husk the corn and remove as many pieces of the silk as possible. Tip: Using a dishrag with warm water on it and wiping the cobs down is helpful in removing the silk.
Cut the corn of the cobs. We have found it works well to cut the corn directly into a cake pan, where it can them be easily poured out into a bowl.
Combine all ingredients in a pot over medium heat, and stir frequently.
When the corn just starts to boil, remove it from the heat and pour onto a cookie sheet (with sides) or another pan to cool.
When corn is cooled down measure out your desired amount and put into ziplock freezer bags.
Lay flat in the freezer and allow to freeze. Once frozen they will be easy to stack.
Note: It is helpful to write on the bags prior to adding the corn. For a family of 5 we typically put 2-3 cups in a bag as this is what we will use at a typical meal. For my grandparents we will put just one cup per bag as they don't use as much. It is a matter of preference.