Description
A rich and buttery freezer corn recipe perfect for preserving summer sweetness. Ideal for casseroles, soups, or as a quick side dish year-round.
Ingredients
Scale
- 16 cups raw sweet corn, cut off the cob (about 36 ears)
- 3 cups water
- 2 sticks butter (16 tablespoons)
- 1 tablespoon sugar
- 4 teaspoons salt
Instructions
- Shuck and clean: Remove husks and silks from corn. Rinse thoroughly under cold water.
- Cut kernels: Use a bundt pan to catch the kernels while cutting corn off the cob.
- Prepare cooking liquid: In a large saucepan, combine water, butter, sugar, and salt. Heat and stir until butter is melted.
- Add corn: Stir kernels into the mixture until well coated.
- Cook: Bring to a boil, then reduce heat and simmer for 5 minutes.
- Cool: Let the corn mixture cool for 15–20 minutes.
- Freeze: Spoon into quart-sized freezer bags. Flatten to remove air and seal tightly. Label with date.
- Store: Freeze flat in a single layer for optimal storage and stacking.
Notes
Be sure to flatten the bags before freezing to save space. This method preserves flavor and texture for up to 12 months.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Preservation
- Method: Simmer & Freeze
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 5g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: freezer corn, sweet corn recipe, how to freeze corn, buttery corn, preserving corn kernels