A Corny Dilemma

As you remember, last week I went to the Amish country with my friend Carol.

This is what I came home with.

The hand pies, lasted less than one day.

The green beans and new potatoes got cooked together in a crock pot over the weekend, seasoning with some crispy bacon and bacon drippings.

All I have left is CORN!

What was I thinking buying so much corn all at once.

In my last post, I told you how I made some super yummy corn soup. For the non corn soup believers out there….you really need to try it.

You can find the recipe here, Creamy Corn Soup.

I gave the Princess around 15 ears of corn. I actually hid them in her refrigerator after church before she came home..hehe.

I gave my good buddy Rachel around 15 ears of corn yesterday. I don’t think she wanted that many, but she could not tell my pleading eyes no, espcially since I had just sewn a patch on her daughters ball uniform..haha

I also froze 20 ears of corn, last week.

I am not officially down to 55 ears of corn.

I really wanted to freeze all the corn, but Daughter you does not cook, told me there was  no more room in the freezer. Let me ask you this…how does she know, if she does not cook???

Anywho, later today I am going to make blue ribbon corn relish with my left over corn instead.

So before I go into the kitchen and turn up a little country music and start taking the husk off the rest of corn, I thought I would give you the freezer corn recipe I used.

First, I need to tell you that I lost my favorite freezer corn recipe.

GRRRRR

So, in my desperation, I got on the internet and started looking for a recipe.

This recipe, keep popping up. I do not who to credit it too, since is was dead Aunt Mables recipe and Uncle Bob’s X wife sister in law…once removed recipe. Do you get my drift?

I changed it up just a bit.

But I still won’t call it my recipe.

I am sure it is in one of the those long used, tattered paged cookbook that has been passed down to family.

Now, I am passing it on to you.

Here is what you will need. 20 cups of fresh cut corn, sugar, salt, water, freezer bags and a large pot.

In a large pot, add the 20 cups of corn and add one cup of sugar.

Next, add in 1/4 cup of salt.

Now, add 5 cups of cold water to the corn, sugar and salt.

With a long handled spoon, stir everything together until the sugar and salt have dissolved.

Put two cups of corn into freezer bags, making sure to get some of the liquid in each bag. I wrote the day I froze it and the cooking instructions on each bag.

Here is the 10 bags of corn that the recipe made.

Here is the recipe.

Sweet Freezer Corn

Ingredients:

20 cups of fresh cut corn off the cob

1 cup of sugar

1/4 cup of salt

5 cups of cold water.

Directions:

In a large pot, add the corn, sugar, salt and water. Stir until the sugar and salt have dissolved.

Put two cups into freezer bags and freeze.

When ready to use, take out of the freezer and boil for 10 minutes or until the corn is tender.

I need to peel out and peel husk off of the rest of that corn.

Enjoy your day!

Becky

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