Our garden this year had 4 little rows of sweet corn. The barn cats loved hiding in the stalks. If you couldn’t find the barn cats you knew exactly where to find them. Our garden definitely flourished this year, it’s our 3rd year here and this was the year of the great garden expansion nearly doubling in size. Which is why we were able to plant so much sweet corn.
It was so great having our own fresh picked corn. Our girls helped us pick and husk the corn. Once the corn was husked we cut off the kernels, boiled it in a mixture of water, butter, sugar and salt and froze it! I just used freezer bags instead of vacuum sealing, because there’s so much liquid. We’ll probably go through these pretty fast anyway!
This recipe was much better than the one we tried last year, this one is a keeper. I tweaked the recipe I found by a lot, I did almost double the amount of sugar used, you can change the amounts of sugar and salt according to how sweet you would like your corn 3 tablespoons was the perfect amount of sweetness for us. and I found that getting the butter mixture to a boil before adding the corn helped the process go a lot faster.
| Freezer sweet corn (with butter, sugar and salt) | Print |
- 36 cobs of corn
- 4.5 cups of water
- 3 sticks of butter
- 3 tablespoons sugar
- 2 tablespoons salt
- Remove kernels from corn cobs and set aside
- Bring water, butter, salt and sugar to a boil on high heat, add corn kernels and bring back to a boil stirring constantly.
- Once the corn has started to boil reduce heat to medium and continue cooking for 5 minutes.
- Remove from heat, let cool and ladle into freezer bags.
- Store bags flat to freeze, enjoy!
Written by, Brittany, the geek behind the blog. Sharing tips and stories from the trenches on navigating life homeschooling and homesteading as a stay at home mom.