Freezer Sweet Corn Grilled Corn on the Cob
Freezer Sweet Corn
4 quarts fresh-cut Sweet Corn, 18 to 20 ears 1 quart Hot
Water
1/4 cup Sugar
2/2 cup Butter 2 tsp. Salt
Combine all ingredients in a large kettle; simmer for 5-7
minutes, stirring occasionally. Pour into large shallow
containers to cool; stir occasionally. Spoon into freezer
bags or containers that will hold about a pint. Close
tightly and freeze. Yields: about 6 pints. I usually do 50
to 60 ears of corn this way, and it lasts the 2 of us for
most of the winter. It tastes so good, is already cooked
when you unthaw it, so all you do is heat it up and serve.
Grilled Corn on the Cob
Peel back corn husks but do not separate from cob. Remove
corn silks from ear of corn. Pull husks back up around corn
and tie at top with pieces of husks you've torn like
strings. Tie as tightly as you can without breakin husk
strings. Soak in a bucket full of cold water for 1 hour.
Remove from bucket when ready to grill and shake off excess
water. Lay on grill over coals and cook 20 minutes turning
2-3 times with tongs. Your corn cooks in it's own steam
envelope this ways and does not burn easy.
BonApetite' PattyG from Missouri
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