Freezer Corn

I remember when I was a kid my mom, her sisters and my grandma Tootie (and sometimes even her sisters) would get together on a weekend (typically the hottest one of the summer) and freeze corn. Trever & I, and all of our cousins would spend the weekend picking and husking the corn. We would literally fill up the entire back of my dad's brown truck with corn. Since then I have felt it required an entire weekend and a small army to freeze corn.... Not true if you can slightly scale back from the truckloads they used to do. From field to freezer in just 4 hours you can freeze 9 quart bags of corn... it's easy - just follow this recipe I got from my friend Christine!

First start out by picking, husking, washing all the corn (cut out any bad spots) a soft vegetable brush works well for getting rid of the remaining silk - just don't brush too hard.

Then using a deep pan to cut down on the splatter - use a knife or your handy dandy Pampered Chef corn cutter shown below (if you don't have one of those call Aunt Lori) and cut all the kernels off the corn (yes you are reading this correctly we have not blanched the corn)

Recipe:

13 C. Corn Kernels

2 C. Water (more if the corn is not very juicy - this happens if the corn is past its prime)

2 T. Sugar

1 t. Salt

1 Stick Butter

Mix together in a stock pot and cook on med. heat until the corn begins to simmer. Stirring constantly wait for it to begin to simmer and let it cook for another 5 minutes then remove from heat and pour into a bowl to let it cool.

Once it has cooled, pour into quart sized bags making sure to distribute the liquid evenly amongst the bags, remove all the air from the bags, seal, freeze and Enjoy!

I didn't count the ears but one turky roasting pan full of kernels made 9 quart bags full of corn. That was 3 1/2 batches based on the recipe above (33 C. of corn)