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Frozen Summer Corn

Photo: Alex Farnum; Styling: Randy Mon
Total time 2 hrs, 15 mins
Yield Makes 5 cups
Whether you've gone a little crazy at the farmers' market or all your corn has ripened at once, you can always freeze the extra--just do it right away. A handful of kernels can really brighten a winter stew.

Ingredients

  • 8 ears corn, husked

Nutrition Information

  • calories 70
  • caloriesfromfat 14 %
  • protein 2.7 g
  • fat 1.1 g
  • satfat 0.3 g
  • carbohydrate 15 g
  • fiber 1.6 g
  • sodium 12 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring a large pot of water to a boil over high heat. Cut corn kernels from cobs. Drop kernels in boiling water and cook 1 minute. Drain kernels well.

  2. Transfer corn kernels to rimmed baking sheets, spreading out evenly. Cover each sheet with parchment paper (to prevent sticking) and stack in freezer.

  3. Freeze corn completely, about 2 hours. Scrape kernels loose from baking sheets with a rigid spatula. Divide into resealable plastic freezer bags or other airtight containers and return to freezer.

  4. Note: Nutritional analysis is per 1/2 cup.