Freezer Sweet Corn
Sweet corn season is upon us! And nothing says summer in the Midwest like sweetcorn. As farmers, we grow it in a patch in our field behind our house. Depending on the heat, we enjoy fresh corn on the cob for about two weeks each summer. One of our favorite things about sweet corn, is that the sweet flavors go well with just about any meal. Whether you grow it in your field like we do or buy it at a stand, grocery store, or farmers market, fresh seasonal sweetcorn can’t be beat. But sweet corn season is so short, we’re never quite ready to say goodbye to it…So we don’t! You can easily freeze sweetcorn to keep as a quick side year round.
As a busy mom with lots of mouths to feed, one of my favorite methods of food prep is one and done. Put in the time and effort once, and then reap the benefits long after. Freezer recipes like these baked zucchini meatballs are an awesome way to implement this. Freezing sweet corn takes a little time and mess, but after you’re finished, you will have the easiest pre-prepped side that takes absolutely no effort or forethought….that part is my favorite! Regardless of how last minute the invitation, I always have a fast, easy side for a get together. And sweet corn is a such crowd pleaser!
Freezer Corn. The prep:
First, you need to pick or buy your sweetcorn. If you are picking your own, little hands make amazing pickers! Pick or buy as much or as you little as you need. This particular recipe calls for 8 cups of corn, but can easily be multiplied for bigger batches. We made 58 quart bags this year, so trust me, this recipe works whether your making 5 or 50! Next, shuck your ears removing all the husk and silks. After your corn is shucked, place a small bowl in the bottom of a larger bowl (for bigger bulk freezing, you can use tubs or a large roasting pan to hold more volume). Next you need a sharp knife. Place your ear of corn on top of the small bowl, hold ear steady at the top, and run your knife down the cob cutting the corn off the cob. Repeat until all your kernels have been removed from the cob.
Repeat until all your kernels have been removed from the cob. Continue until you have your desired amount of corn.
Combine 8 cups of corn, 1 Tbs salt, 1 tsp sugar, and 1 cup of water in a large pot, and cook on high heat for 5 minutes stirring frequently. Scoop desired amounts in freezer bags and freeze. To eat, heat corn through on a stove top or Crock-pot.
Ingredients
- 8 Cups Sweet Corn Kernels
- 1 Tbs Salt
- 1 tsp Sugar
- 1 Cup Water
Instructions
- Shuck sweetcorn removing all the husk and silks.
- Place a small bowl in the bottom of a larger bowl
- Place your ear of corn on top of the small bowl and cut corn off the cob.
- Repeat until all your kernels have been removed from the cob.
- Combine 8 cups of corn, 1 Tbs salt, 1 tsp sugar, and 1 cup of water in a large pot.
- Cook on high heat for 5 minutes stirring frequently.
- Scoop desired amounts in freezer bags and freeze.
- To eat, heat corn through on a stove top or Crock-pot.
And there you have it, friends! Sweet corn year round. What’s your favorite way to eat sweet corn? Do you freeze any other seasonal foods?
If you like this recipe, check out baked zucchini meatballs, roasted aspargus, and zoodles two ways.
You may also like garden fresh salsa and banana pepper salsa.
Also, head on over to how to forage and grow your own asparagus to learn about more about growing your own fresh produce.
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