Recipe
Chef's Frozen Sweet Corn
This is the recipe that stocks a freezer for winter: fresh corn kernels simmered briefly in a light brine of water, sugar and salt, cooled, then packed away — a method that keeps the corn tasting like August instead of like the freezer. Forty-five minutes of work, six servings' worth per batch, and the technique scales to however much corn the season hands you.
Ingredients
16 | raw corn, cut from cob |
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1 | cup sugar |
1 | quart water |
4 | teaspoons salt |
Instructions
| 1. | In a large mixing bowl, combine the raw corn, sugar, water, and salt. |
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| 2. | Bring the mixture to a gentle boil over medium heat. |
| 3. | Reduce the heat to low and let it simmer for 15 minutes. |
| 4. | Remove the mixture from the heat. |
| 5. | Allow the mixture to cool overnight in order to absorb the flavorful liquid. |
| 6. | Transfer the corn mixture into freezer-safe containers or bags. |
| 7. | Label the containers or bags. |
| 8. | Place the containers or bags in the freezer to enjoy delicious sweet corn whenever desired. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 612.5 kcal |
| Protein | 16.3 g |
| Fat | 7.2 g |
| Carbohydrates | 140 g |
| Fiber | 11.4 g |
| Sugar | 61.6 g |
Published on Jul 20, 2024 by Luminița
