the corn turned out really well
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
More From Sunset
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. 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.
- Note: Nutritional analysis is per 1/2 cup.
Frozen Summer Corn Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Freezable, Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- PUBLICATION: Sunset
More Recipes for Side Dishes/Vegetables
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Tee's Corn Pudding
Southern Living -
Greens with Roasted Corn and Pepper Salad
Cooking Light -
Corn Pudding
Cooking Light
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