the corn turned out really well
Frozen Summer Corn
Photo: Alex Farnum; Styling: Randy Mon
More From Sunset
2 Hours, 15 Minutes
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
- 8 ears corn, husked
- 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.
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