Frozen Sweet Corn

Easy Frozen Sweet Corn season is finally here! This is a step-by-step recipe for how to freeze sweet corn and have delicious, sweet corn all year long! That is another pleasure from summer that I enjoy, eating corn on the cob. Yum!

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Course: Side Dish

Cuisine: American

Keyword: asparagus, simple vegetables, canning, Corn, Easy Recipe, quick recipe, freezing, vegetables

Prep Time: 30

Cook Time: 15

Cooling: 30

Total Time: 1 15

Servings: servings

Calories: 68kcal

Equipment

1 Dutch oven pan
1 Knife
1 9x13 Pan

Ingredients

1 cup Water
1 tsp Salt
⅛ cup Sugar Option
18 Ears Sweet Corn - yields approximately 9 cups of corn Husked and cut off the cob

Instructions

Husk the corn.
Cut the corn from the cob by holding the ear in a 9x13 pan and cut the kernels from the cob using a sharp knife. The 9x13 pan helps reduce the mess.
Put 9 cups of corn into a Dutch oven pan.
Add the water and salt.
The sugar is optional. If your corn is very sweet it is not needed, but if you would like it to be a little bit sweeter add the sugar. You can adjust the amount of sugar to your tastes and to the level of sweetness of the corn.
Cook over medium heat until the corn turns a deep yellow color, and it is hot. This will be about 15-20 minutes.
Remove from the heat and allow it to cool.
Once cooled, measure the corn and put it into a resealable bag. Burp out the excess air and seal. Lay flat in the freezer to freeze. I figure on ½ cup of corn per serving.
This keeps frozen for up to 1½ years.

Notes

I figure 1/2 cup of corn per serving and bag it accordingly.

The amount of corn you get can vary based on the size of the ears and the kernels. However, easy quick estimate is about 6 cups of cut corn per dozen ears. Sometimes it's a little more if the ears and kernels are bigger.

The amount of sugar is optional. If the corn is naturally very sweet, it can be omitted. You can adjust the amount of sugar based on the natural sweetness of the corn and based on your preference.

Nutrition