Judy Ortons Frozen Sweet Corn Recipes

FREEZER SWEET CORN

Steps:

• In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.

FROZEN SWEET CORN

Steps:

• Bring water to boil. Add frozen corn and butter. Season with salt and pepper to taste.
• Boil for 5 minutes and quickly stir in flour to thicken. Boil 5 more minutes and serve.

JUDY ORTON'S FROZEN SWEET CORN

Steps:

• Combine all ingredients and gently until sugar and salt are completely dissolved.
• DO NOT COOK. DO NOT BLANCH. DO NOT BOIL. ABSOLUTELY NO HEAT!
• Ladle into quart sized baggies and freeze. Make sure the corn is covered with the liquid. Press out all air; lay flat to freeze.
• Or use quart sized freezer containers.
• TO PREPARE FOR SERVING put frozen sweet corn into medium sized sauce pan. Bring to a simmer over low heat. Let simmer for about 15 minutes. Do not boil. Drain off liquid and add 4 T of butter or margarine. If desired, add 3 T of cream cheese and 3 T of cream to create a rich, decadent side dish. OPTIONAL: Stir in 1 small jar of drained chopped pimientos and garnish top with chives before serving.

IMPROVED FROZEN CORN

Steps:

• In a large saucepan over medium heat, pour in all the ingredients. Cover and bring it to a boil, stirring occasionally.
• When the blend begins to boil, reduce the heat to low, allow it to sautee for ten more minutes (covered) and then serve.
• NOTE: If you want the sauce to be thickened, just whisk in a tablespoon of cornstarch into the water, which should be increased to 3/4 cup, before adding it to the corn.

GRILLED HERBED SWEET CORN

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat or preheat oven to 450°F.
• Grill or bake the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

BEST FROZEN CORN

Steps:

• Shuck and remove silk from corn.
• Place corn in boiling water and let water return to a boil and boil 1 minute.
• Remove corn from water and place in cold water (I use my sink).
• Cut corn from ear to make 8 cups.
• To 8 cups cut corn add the water, sugar, melted margarine, and salt.
• Portion into freezer containers or bags and enjoy the rest of the year.

GREEN BEANS AND SWEET CORN

Steps:

• Cook or steam green beans until just tender.
• In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
• Add green beans and corn and cook about 2 minutes until heated through.
• Add salt and pepper to taste. Combine herbs and stir in half of them.
• Remove mixture to a serving dish and sprinkle with remaining herbs.
• If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.

PEGGI'S FROZEN SWEET CORN

Steps:

• 1. Cut corn from cob & measure into LARGE stainless steel, glass, or other non-corosive bowl.
• 2. Add remaining ingredients, except bags & stir well. Set aside on counter for about 30 minutes, stirring every 10 minutes.
• 3. Measure the amount you will use into freezer bags & pushing all air out, close the seal. Freeze.
• 4. Note* When I serve, I use the little bowls shown in picture to hold all the sweet juices too, so I know we only eat a bowl a piece, so that's what I measure into bag. No waste. Have company, get 2 bags out.