Frozen Summer Corn

Photo: Alex Farnum; Styling: Randy Mon

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.

Yield: Makes 5 cups
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 14%
  • Protein: 2.7g
  • Fat: 1.1g
  • Saturated fat: 0.3g
  • Carbohydrate: 15g
  • Fiber: 1.6g
  • Sodium: 12mg
  • Cholesterol: 0.0mg

Ingredients

  • 8 ears corn, husked

Preparation

  1. 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. 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. 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.
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