Prep 20 mins
Cook 10 mins
A friend gave me this recipe, we couldn't believe it! The corn stays crisp, and tasts great! Will keep in a tightly sealed container for 6 months.
- 8 quarts fresh corn, cut from the cob,about 40 ears
- 2 quarts hot water
- 1 cup sugar
- 3⁄4 cup butter or 3⁄4 cup margarine
- 4 teaspoons salt
- Combine all ingredients in a large pot.
- Simmer for 10 minutes, stirring occasionally.
- Spread out in large shallow containers to cool.
- Spoon into freezer containers, or bags.
This brings back memories of my Mom and me standing at the sink cutting kernels off the cob, getting ready to freeze corn. This recipe is a tried and true Southern favorite, and in my book, it even beats the taste of fresh corn on the cob. Another step I remember my mom taking: after cutting the kernels off the cob, she turned her knife, blunt side down and scraped the remaining "milk" from the cob into the rest of the corn before cooking. It produces a cream-style corn that is simply delicious. Thanks, Inez for a great "memory recipe"!
I love to cut corn off the cob. My Mom used to do it. Boy do I have lots of corn. This went great and also easy as can be. Lots of fun for me. Just take a bag out of the freezer and open the bag and pour into pot. You have the very best tasting corn ever ever. Thank You
I used this recipe to put up corn last summer when it went on sale. It was really good and the corn was still pretty crisp. I did cut down the sugar (dh and I are diabetic) but it was still great. Thanks for sharing.