Kittencal's Method for Sweet Freezer Corn Niblets
photo by Caroline Cooks
- Ready In:
- 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.
Questions & Replies
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Thank you, Kittencal!! This is my 2nd season freezing Olathe sweet corn niblets. This process is simple, and the corn tastes close to fresh as a freezer will allow most of the winter! The dry niblets and sugar coating is absolutely brilliant! Keeps each little niblet fresh & ready for cooking! Going to try the cob freezer recipe this year as well. Thanks again! Nise5280