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Kittencal's Method for Sweet Freezer Corn Niblets

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“Do not omit omit the 1/2 cup sugar mixed in at the end, this helps preserve the freezer corn and keeps it firm and crispy, prep time does not include shucking the corn --- also see my Kittencal's Milk Boiled Corn on the Cob
READY IN:
8mins
SERVES:
20
UNITS:
Metric

Ingredients Nutrition

  • 20 ear sweet corn on the cob, shucked and silks removed
  • 14.79 ml salt
  • 118.29 ml sugar (mixed in at the end of the process)
  • water

Directions

  1. Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
  2. Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
  3. Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
  4. Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
  5. Shaking the strainer strain out as much water as possible.
  6. Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
  7. Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
  8. Place in freezer bags or vacum pac.

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