While thinking about this post on sweet corn, I realized that it’s late August, and the summer is almost over. Soon we’ll be thinking about harvest and fall. It’s mind boggeling how fast time flies, especially in the summer. I wanted to share this photo of my mom and her brother from this time of year when they were young. It looks like they may have been playing “dress-up”, but my favorite part is that the photo is taken in front of a load of hay bales!! It’s so cute!! They’re showing traditional roles here with my mom having a doll and a fancy dress and hat and her brother sporting the toy gun. I assume he’s on his way out to hunt up dinner for the family. Ha! So, so, so cute!
I froze corn last week, but after doing my photography for this post, I started to think that maybe I’ve done Frozen Corn before. I was right, I had done it in an earlier post. The only difference between the recipe I used this time and the recipe I used last time was that last time the recipe included 2 Tablespoons of butter and this new one didn’t. If you look at the older post, you can see that at the bottom of the recipe card, it says “-over-“. As long as I did freeze corn, I’m including the newest recipe here, but I’m also showing the other side of that older recipe card. It’s basically the same recipe, but makes a larger batch and after cooking, cutting off the corn kernels, and adding the salt, sugar, and butter, you bake the corn in the oven for 45 minutes. In any case, here are two similar yet different recipes for Frozen Corn #2 and #3 for you to try.
First, the newest recipe:
Next, the back of the card used in the older post:
Note the “V. Good” connotation on this, and you can see that Grandma liked this one – she started using it in the early 80’s!!
Here is the recipe as I made it:
Corn cut off of the cob raw:
Put in saucepan and add:
2 cups water
2 Tablespoons sugar
1 Tablespoon salt
Boil 5 minutes.
Spread on baking sheet.
Put in freezer bags.
This was bi-color corn that I bought when visiting my mom in west central Minnesota and it’s amazingly delicious!
There are many ways to cut the corn off the cob, but any way you can corral the kernels works. I just use a sharp knife and cut it in a cake pan. It seems to keep the squirting juice and jumping kernels to a minimum.
This recipe is a bit different in cooking the kernels instead of the cobs.
Putting the corn on a baking sheet helps it cool off faster.
I like to use a 1 cup measure and put 2 cups into each quart size freezer bag. That way I have an idea how much I’m using when I take a bag out of the freezer.
Fresh corn on the cob is delicious, but freezing it for use later this winter is a great way to know that it’s fresh – you know where it came from and what’s in it. I already have 8 quart size bags in the freezer, but I don’t know if that will be enough for everything I use it for. Take advantage of this perfect local vegetable and freeze a batch before it’s too late!!