Kittencal's Method for Sweet Freezer Corn Niblets

READY IN: 8mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 20
    ears sweet corn on the cob, shucked and silks removed
  • 1
    tablespoon salt
  • 12
    cup sugar (mixed in at the end of the process)
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DIRECTIONS

  • Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
  • Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
  • Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
  • Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
  • Shaking the strainer strain out as much water as possible.
  • Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
  • Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
  • Place in freezer bags or vacum pac.
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