Sweet Freezer Corn is a great way to preserve the taste of summer to use throughout the winter. Plus a tip on how to neatly stack it in the freezer.
I have childhood memories of freezing corn. We lived in a place where it was too cold to grow corn. Friends from warmer climates used to share their bumper corn crops with us. My brothers and I would husk the corn. My mom would boil the corn on the cob. Then she would cut it off the cob, put it in bags and freeze it. The most memorable part of the experience happened when my mom would turn around. We would run, grab the biggest section of “stuck” together corn, hide behind the couch and eat it. I’m surprised that she actually had any corn left to freeze.
I’m allergic to the corn in the patch. I can’t go in there at all or I break out in a rash. So, over Labor Day I decided that my boys should help me freeze corn. Besides my allergy problem, it’s more fun to freeze corn with my family. More fun for me anyway!!
Branson was a little worried about being allergic to the corn so he put his football helmet on. You know a football helmet makes you more manly and automatically solves lots of problems.
Look how tuff my eldest child is. He can lift a box of corn up with one hand. Ha Ha!!
Apparently Justin is allergic to corn too! He was scratching in almost every picture I took.
This is the “Little Red Hen” principle in action!
The Saturday of Labor Day weekend we had the biggest hale storm rip through here. In the pictures above you can see that the leaves are stripped off of my corn stalks. The yucky brown spots on my corn, that’s hale damage. I lost almost all of my garden in twenty minutes.
Ok. On to the recipe. I got this recipe from Justin’s great aunt. I altered it just a little bit. It is the best freezer corn ever! Cut the corn off of the cobs (before you boil the corn cobs.) No matter how you do it, this makes a huge mess.
Add corn, sugar, salt, water and butter to a large kettle.
Ladle corn and a little juice into freezer bags. Lay bags flat on a baking sheet. Freeze until firm. Store corn bags in a box like you would file papers in a filing cabinet. This saves lots of room in the freezer and keeps the corn all in one place. I love card board boxes, they work perfect for this.
Sweet corn from the freezer tastes just like delicious buttered and salted corn right off the cob!
- 15 cups raw corn kernels
- ⅛ cup salt
- ½ cup sugar
- 4 cups hot water
- ¼ cup butter
- Husk and clean corn on the cob.
- Cut kernels off uncooked cobs.
- Add raw corn kernels, sugar, salt, butter and water to large kettle.
- Bring to a gentle boil. Simmer 10 minutes.
- Ladle into freezer bags.
- Freeze flat until firm. Thaw before using.