Judy Orton's Frozen Sweet Corn

READY IN: 1hr 45mins
SERVES: 4
YIELD: 2 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 20
    cups sweet corn, cut fresh from cob (about 48 large ears)
  • 5
    cups crushed ice, with a little cold water to make it stirrable
  • 1
    cup sugar
  • 14
    cup salt (or less if desired)
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DIRECTIONS

  • Combine all ingredients and gently until sugar and salt are completely dissolved.
  • DO NOT COOK. DO NOT BLANCH. DO NOT BOIL. ABSOLUTELY NO HEAT!
  • Ladle into quart sized baggies and freeze. Make sure the corn is covered with the liquid. Press out all air; lay flat to freeze.
  • Or use quart sized freezer containers.
  • TO PREPARE FOR SERVING put frozen sweet corn into medium sized sauce pan. Bring to a simmer over low heat. Let simmer for about 15 minutes. Do not boil. Drain off liquid and add 4 T of butter or margarine. If desired, add 3 T of cream cheese and 3 T of cream to create a rich, decadent side dish. OPTIONAL: Stir in 1 small jar of drained chopped pimientos and garnish top with chives before serving.
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