Freezer Sweet Corn

This is the recipe my mother has been using for years. It was given to her by her good friend, Thresa Brain. I fill our 5 quart pan with 3 or 4 batches. I don't like a lot of liquid when it comes to packing this. To avoid this, I only use 1/4 cup water.

• Ready In: 35 mins
• Yields: 4 cups

Ingredients

• 4  cups  sweet corn
• 1⁄4-1⁄2 cup water
• 1  teaspoon salt
• 1  teaspoon sugar

Directions

1. Husk and remove silks from sweet corn then rinse off with water.
2. Cut the corn off the cob and add other ingredients into a large pan on top of the stove.
3. Cook, stirring continuously, until the corn turns a darker yellow and is heated through.
4. Cool in pan.
5. Then fill freezer bags, seal and place in a sink of ice water to cool down completely.
6. Freeze.