Freezing Fresh Corn
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- cups corn, cut off the cob (not whole kernel, scrape the cob with knife to be sure and get all the good "juice" from it)
- 8 Tbsp
- 2 c
- sweet milk (2% is fine)
- 1/2 c
1Mix all ingredients together and place in a large pot. Bring to boil, SLOWLY, as corn will burn easily. Turn down heat and simmer 10 minutes, stirring almost constantly. This will take a while as you are bringing this to a boil slowly so as not to burn. Take off heat and let cool in container. (Put hot container on a towel so as not to burn counter, etc.) When cool, place in freezer containers and freeze. NOTE: To cook - thaw, not necessary to thaw completely. Place in microwave safe container. Microwave 5 minutes, stir well, microwave another 5 minutes, stir. Add about 2 tablespoons butter (bacon drippings if you prefer), salt, pepper. Microwave another 4 minutes. If your corn is not thick enough for you, mix about a teaspoon of cornstarch and some water and add to corn before last cooking. If you prefer to cook it on top of the stove, that's fine, just cook a little longer on low, stirring often.
2NOTE: Try Peaches 'n Cream Corn, it's delicious and freezes well.