Many years ago we froze fresh sweet corn and the results were a disaster. We could hardly eat it and the boys agreed it was really bad. So we hadn’t frozen sweet corn in nearly 20 years. This year, some friends offered us a bunch of ripe sweet corn, so I asked what recipe she used and she gave me a pic of her mom’s old recipe card. So this recipe is tried and true, and we can attest to how delicious this recipe is.
4 quarts of corn (this would be about 2 dozen ears of corn)
1 quart of water
1 cup of sugar
4 teaspoons of salt
Instructions
Cut the corn off of the cobs, being careful not to get any cob in with the corn. There are many different ways to do this, we just used a carving knife.
Put the corn into a stock pot and add the water, salt and sugar.
Bring to a boil and then simmer for 10 minutes.
Allow to cool, and then fill containers, bags or jars for the freezer.
We got a little more than 8 pints from 2 dozen ears.
