Growing up in Iowa, you know there’s a short window of time when the sweet corn is ripe in the fields and at it’s most flavorful. Ideally it should be picked then and cooked within a few hours. I have fond memories growing up of freezing huge batches of corn each year with my mom and grandma. Tip for cutting corn off cob: use an angel food cake pan, stick ear in the hole and cut, the kernals drop off into pan and you have less mess to clean up afterwards!
- 10 cups fresh sweet corn, cut from cobs
- 1 cup water
- 1.5 tablespoons salt
- 1.5 tablespoons sugar
- .5 cups butter
- Bring all ingredients to boil in a large pot for 3 minutes. Remove from heat. Bag in freezer bags and enjoy the flavors of summer all winter long!