Sunday, July 30, 2017

Fresh Sweet Corn

I bought four dozen ears of corn at the farmers market intending to freeze them for winter.  While cooler than the day before, the dew point and humidity levels made it miserable outside, so I decided to prep the corn inside.  



I pick up disposable table clothes at garage sales or estate sales whenever I find them for a reasonable price.  They're great for all kinds of projects.  



Josey loved eating the tassels and the leaves.  



And supervised my work.



There were worms on a few ears. 



Cut and ready for cooking!



I threw the worms and wormy ends of the ears into a ziplock bag and froze them for feeding to the birds. 

I used a recipe from Taste of Home for frozen sweet corn. You can find the recipe HERE

To a large stock pot I added 1 quart hot water, 2/3 c sugar, 1/2 cut butter cubed and 2 tsp salt.





I made two batches.  One using two dozen ears of peaches and cream corn, the second using two dozen ears of white corn.





I thought the first batch was a little too buttery, so I used about a third of the butter and only 1/3 c sugar.






You bring the mixture to a boil, reduce heat and simmer uncovered for 5-7 minutes, stirring occasionally.  Then transfer to large shallow containers to cool, stirring occasionally.  




Theres another container not shown in this picture.  My parents came over while I was cooking it and declared it good!




This ziplock bag holder came in handy!





Instructions say to freeze with some of the liquid.  I wasn't certain how much.  They also shared to leave some head room in the bag for expansion, so I didn't remove all the air.  I hope its as good this fall and winter as it was before I froze it.  I thought four dozen was a bit extreme when I started cleaning the ears, but now I'm thinking I need more frozen for this winter!  Its that good!

1 comment:

Patricia Dunn said...

Love corn like this! Patricia