Well it is that time of year again.  Corn on the cob cooked to perfection and dripping in butter, seasoned with a little salt and pepper.  Life is good when the Minnesota crop ripens.

These are the girls that help their Dad (one of my many cousins) grow and sell the sweet corn.  They were out riding one night and I stopped and hollered how is the Sweet Corn crop?  They said “Fantastic”


They are delivering ten dozen this morning.  I have the day off to cook corn!  The grands love it, Far Guys helps, he even bought me an new stockpot so we can cook larger batches.

I just had to go through the entire recipe box to find the magic recipe that we all like.  Here it is just incase I lose it again.

Freezer Corn

4 Cups of Water

1/2 cup of sugar

1 stick of butter

Cook mixture until the sugar is dissolved and the butter has melted.

Add in 16 cups of cooked corn that has been cut off of the cob.

Cool..and package into freezer bags so you can enjoy the flavor of fresh sweet corn all next winter.

Last year we did 10 batches with 187 cobs.  This year we will have about 140 cobs cause the girls always do a corn dozen..that is 14 instead of 12.  So probably 8 batches and it will make about 60 bags, the bags each have about two cups.

Now to make some room in the freezer:)

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One Response to Corn

  1. Memories of when I used to do that recipe also. Now we do not even eat the corn on the cob—it stimulates the candida albicans nasties… carbs and no sugars for J!!!!

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