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“This is the recipe my mother has been using for years. It was given to her by her good friend, Thresa Brain. I fill our 5 quart pan with 3 or 4 batches. I don't like a lot of liquid when it comes to packing this. To avoid this, I only use 1/4 cup water.”
READY IN:
35mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 4 cups sweet corn
  • 14-12 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar

Directions

  1. Husk and remove silks from sweet corn then rinse off with water.
  2. Cut the corn off the cob and add other ingredients into a large pan on top of the stove.
  3. Cook, stirring continuously, until the corn turns a darker yellow and is heated through.
  4. Cool in pan.
  5. Then fill freezer bags, seal and place in a sink of ice water to cool down completely.
  6. Freeze.

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