One of the things I like most about summer is corn on the cob. I think we’ve had corn on the cob every week this summer, probably even multiple times. My favorite way to make it is on the BBQ. I wash the corn to remove any extra silks that hung around, then I dry it and cover it with a little butter and seasonings…wrap it in foil and on the grill it goes! 20 minutes later we have absolutely delicious corn that just falls off the cob!
This week for Freezer Food Friday, I want to give you my recipe for enjoying summers sweet corn all year long. I know some people think that once you cook corn on the cob, if it doesn’t get eaten, then it needs to go in the garbage…I used to be one of those people. But it’s so not true! Read below and freeze some sweet corn today!
Sweet Corn
Ingredients
- 4 cups of corn on the cob, husk and silks removed
- 1/2 cup water
- 1tsp salt
- 1tsp sugar
Steps:
- Cut the corn from the cob and place in a large pot.
- Place all other ingredients in the pot and cook, stirring lightly, until cooked through.
- Cool in the pot and then place in freezer bags.
- Once in freezer bags, place those bags in ice cold water to completely cool (this is key…you don’t want freezer burn on your corn!)
- Freeze! Be sure to label with the date so you know how long it sits in your freezer.
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