Violet’s Frozen Sweet Corn
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.
Violet’s Frozen Corn
Ingredients
- 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.