Recipe by MizzNezz
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.
Top Review by Ambassadress of GoodHumor
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"!
- 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