Freezer Corn

thetimelessbaker

Freezer corn allows you to have fresh sweet corn, picked at its peak and enjoy it all yearlong with this method.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1

Total Time 1 45

Course Side Dish

Cuisine American

Servings cups

Calories 316 kcal

Equipment

Dutch oven or large roaster
Large kitchen knife or electric knife

Ingredients

18 cups freshly cut sweet corn about 4 dozen ears
1 pint half and half or 1 1/2 cups water*
1 pound unsalted butter cubed
2 ½ Tablespoons salt
1 Tablespoon ground pepper
1/4 cup sugar optional

Instructions

Place all ingredients into a large roaster or Dutch oven.
Cook at 325F for 1 hour, stirring every 15 minutes.
Cool slightly, and then spoon into freezer containers and freeze.

Notes

- Use a large kitchen knife or an electric knife to cut the corn off the cob

- For freezer containers, you can use disposable containers with lids, quart size plastic freezer bags, silicone freezer bags or thick glass containers. If using glass, make sure the glass is thick enough and allow enough head room to allow for expansion.

- One pint of half and half or 1 ½ cups of water might not seem like much liquid, but the corn “milk”, or the juices from the freshly cut corn help keep the corn moist while it is baking.
- Makes 2o cups of corn, or 10 pints

Nutrition

Serving: 1cupCalories: 316kcalCarbohydrates: 28gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 909mgPotassium: 393mgFiber: 3gSugar: 12gVitamin A: 896IUVitamin C: 9mgCalcium: 35mgIron: 1mg