Kittencal's Method For Freezing Corn On The Cob

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 10
• 10 corn on the cob, shucked and silks removed
• water
• 2 tablespoons sugar
• ice (lots of ice)

Recipe

• 1 have all you cobs of corn shucked and silks removed before starting this.
• 2 pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
• 3 fill a large pot of water a little over half full.
• 4 add in the sugar; bring to a full boil.
• 5 add in as many cobs of corn that will fit into the pot without over crowding.
• 6 bring the water up to a full boil again; cook the corn just until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
• 7 just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
• 8 place the cobs a clean tea towel. to drain slightly.
• 9 dry the outside of each cob slightly with a clean tea towel.
• 10 wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
• 11 place the foil-wrapped cobs in a large bag, then freeze.
• 12 when ready to use; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
• 13 to heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a glad simply cooking microwave steaming bag, seal and microwave for 3 minutes (i use the steaming bags to heat the corn).
• 14 the corn is now ready to eat and enjoy!