Improvedfrozencorn Recipes

HOW TO COOK FROZEN CORN (THE RIGHT WAY)

Steps:

• Place corn in a colander and rinse with cold water until ice is no longer present. Shake off excess water over the sink.
• Place corn and butter in a medium-sized skillet over medium-high heat.
• Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-6 minutes). Do not over cook.
• Season with Kosher salt and fresh black pepper if desired.
• Serve immediately.

IMPROVED FROZEN CORN

Steps:

• In a large saucepan over medium heat, pour in all the ingredients. Cover and bring it to a boil, stirring occasionally.
• When the blend begins to boil, reduce the heat to low, allow it to sautee for ten more minutes (covered) and then serve.
• NOTE: If you want the sauce to be thickened, just whisk in a tablespoon of cornstarch into the water, which should be increased to 3/4 cup, before adding it to the corn.

"OFF-THE-COB" FREEZER CORN

Steps:

• Preheat oven to 325°F.
• Shuck ears of corn; rinse to remove silks; place on paper towels to drain.
• Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob.
• Your cuttings will fall neatly into the pan.
• As the cake pan fills, empty into large roaster pan.
• Season with salt and pepper to your taste.
• Cube butter and distribute onto corn in roaster pan.
• Pour half and half throughout corn.
• Roast for 1 hour, stirring gently every 15 minutes.
• Allow to cool for half an hour.
• Label freezer bags with contents, quantity and date.
• Ladle into bags at portions suitable for your personal use.
• Stack neatly in freezer for later use.