|Want the yummy taste of sweet corn all year round?|
16 C sweet corn, cut off the cob
1/2 C butter (1 stick)
1 C sugar
1 C water
1 T salt
Each year we freeze dozens of bags of sweet corn. I think we've perfected the recipe and how to freeze it!
First, cut the corn off the cob before cooking. Our tips? Spread out a large towel over your work area. This prevents the corn that does miss the bowl from bouncing off the table and onto the floor. You'll need a large bowl (we use a 32 c tupperware). Then, put a tall GLASS glass upside down in the middle of the bowl. Trust me here, we've tried all kinds, the glass glass works best. Then, with your sharpest knife (my husband uses his filet knife and sharpens it every 2 or 3 dozen ears that he cuts), place an end of the cob on the cup and slice the kernels off. They should fall right into your bowl.
Put all of your ingredients in a large pot, I put everything but the corn in first, let the butter melt and get everything boiling, then I add the corn. Put a lid on your pot and bring the mixture back to a boil. Total cooking time is around 15 minutes, boiling for about 7 to 8 minutes of that time.