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    You are in: Home / Recipes / "Off-the-cob" Freezer Corn Recipe
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    "Off-the-cob" Freezer Corn

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Judikins's Note:

    This recipe allows you the fresh taste of sweet corn-on-the cob all year long. I've been making it for years and will today make it with Olathe corn I picked up at the market for 10 ears for $1. It stacks neatly in your freezer and is ready in a jiffy.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      Shuck ears of corn; rinse to remove silks; place on paper towels to drain.
    3. 3
      Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob.
    4. 4
      Your cuttings will fall neatly into the pan.
    5. 5
      As the cake pan fills, empty into large roaster pan.
    6. 6
      Season with salt and pepper to your taste.
    7. 7
      Cube butter and distribute onto corn in roaster pan.
    8. 8
      Pour half and half throughout corn.
    9. 9
      Roast for 1 hour, stirring gently every 15 minutes.
    10. 10
      Allow to cool for half an hour.
    11. 11
      Label freezer bags with contents, quantity and date.
    12. 12
      Ladle into bags at portions suitable for your personal use.
    13. 13
      Stack neatly in freezer for later use.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on January 23, 2014

      55

      This is wonderful. My sister gave me this recipe years ago, and I lost it. Thanks for posting recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2013

      55

      Wow! I just pulled out my first batch of this corn, and WOW! I just made half because I was afraid I wouldn't like it as well as everyone else has rated it, but I was wrong. I can see now that I'm going to have to go buy more corn. I still cooked the corn an hour even though I halved the recipe. It turned out perfectly cooked. The corn comes out firm with flavor bursting in your mouth after an hour at 325. I did add a bit of sugar to the mix when cooking, but always add it to my corn. You just add it to taste, but I probably used close to 1/4 cup when it was all said and done. I used a regular knife and just turned a cup upside down in the roaster to replicate the Angel Food Cake technique. Worked great and kept the mess to a minimum. Now if someone could just tell me how to get the silks off the corn a little better. Thanks so much Judikins for sharing this great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2009

      55

      My FIL gave me a bunch of corn (not very sweet) so I wanted to make some of this freezer corn to use in corn chowder recipes this winter. This method is terrific. I was able to cut a cob every 30 seconds with the electric knife. Very neat & clean. My BIL and FIL who freeze a lot of corn each year, will be switching to this technique.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for "Off-the-cob" Freezer Corn

    Serving Size: 1 (3638 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 517.2
     
    Calories from Fat 341
    66%
    Total Fat 37.9 g
    58%
    Saturated Fat 22.7 g
    113%
    Cholesterol 96.2 mg
    32%
    Sodium 54.4 mg
    2%
    Total Carbohydrate 44.5 g
    14%
    Dietary Fiber 6.0 g
    24%
    Sugars 7.3 g
    29%
    Protein 8.7 g
    17%

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