Kittencal's Method For Sweet Freezer Corn Niblets

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 20
• 20 ears sweet corn on the cob, shucked and silks removed
• 1 tablespoon salt
• 1/2 cup sugar (mixed in at the end of the process)
• water

Recipe

• 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 a large 15 x 10-inch baking sheet then freeze until completely frozen.
• 8 place in freezer bags or vacum pac.