Buttery and Sweet Freezer Corn
This buttery and sweet freezer corn recipe is a perfect way to preserve fresh corn in the summer. Tender kernels of corn are baked with butter, salt, and a touch of sugar then frozen to preserve flavor and peak freshness – no need to use a canner for this recipe!
Servings: 64 servings
Calories: 111kcal
Equipment
- Electric Roaster (such as a Nesco)
- Electric Knife
- Bowls
- Measuring Cups
- Spoons
- Freezer-safe Plastic Bags
- Marker
Ingredients
- 40 ears fresh sweet corn (whatever variety you prefer)
- 4 cups water
- 1 pound salted butter
- ¼ cup Himalayan pink coarse-ground salt granules, more or less to taste (see post for notes on salt)
- 1 cup sugar, more or less to taste
Instructions
To make the corn in an electric roaster:
- Pick and shuck all the ears of corn (this is great to do with kiddos), making sure the silk is removed from the cobs.
- Using an electric knife or very sharp chef’s knife, carefully cut the kernels off every cob into a large bowl (or bowls, depending on how big they are) or directly into your electric roaster. Take a bite or two of corn to test the flavor and sweetness level so you have an idea for seasoning.
- Once all the corn has been cut off the cobs and added to the roaster, add 4 cups of water to the roaster, followed by the pound of salted butter.
- Depending on the sweetness and flavor of your corn, add ¼ cup Himalayan salt and 1 cup sugar. (If you’re nervous about over-salting or adding too much sugar, start with half the amount and adjust seasoning as you cook the corn.)
- Set the cooker to 350 degrees, cover the corn, and cook until the corn is 80% cooked through (it shouldn’t be totally soft and should have some firmness left in the center of the kernel), about 2 – 3 hours. Stir the corn about every 20 – 30 minutes and taste each time to test doneness.
- Once corn is cooked, remove from roaster and allow to cool, uncovered, to room temperature.
- When corn is cool, spoon 2 – 3 cups into quart-sized freezer-safe bags, being sure to include the delicious cooking liquid.
- Squeeze out all the air from the bag, seal, and press into a flat pack. Label with the contents and date before freezing flat.
To reheat freezer corn:
- Gently simmer a bag of corn in water for 10 minutes, or until warmed through or break corn apart and dump out of bag into a pot and cook, covered, over low heat for 10 minutes, or until warmed through.
Making the corn in a slow cooker:
- Assemble all ingredients as directed above in a slow cooker (or multiple, depending on the size of your cooker) and set the cooker to high. Cook, stirring occasionally for 2 – 3 hours, or until corn is 80% of the way cooked through.
- Continue with recipe as instructed above for bagging and freezing corn.
Baking the corn in the oven:
- Preheat oven to 350 degrees.
- Combine all ingredients in a large roaster with a lid. Bake, stirring occasionally, for 2 – 3 hours, or until corn is 80% of the way cooked through.
- Continue with the recipe as instructed above for bagging and freezing corn.
Video
Notes
- This recipe makes a LARGE quantity of freezer corn - enough to get us through an entire year. Feel free to halve the recipe or quarter it, if desired.
Nutrition
Serving: 1cup | Calories: 111kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 497mg | Potassium: 154mg | Fiber: 1g | Sugar: 7g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.3mg