Kittencal's Method for Sweet Freezer Corn Niblets
September 05, 2012
"The best method to freezer fresh corn niblets! 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. The corn amount may be slightly reduced to 17 or 18 I always make 20 at a time though"
- Serving Size: 1 (78.8 g)
- Calories 86.4
- Total Fat - 1.2 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.7 mg
- Sodium - 11.4 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 2 g
- Sugars - 7.4 g
- Protein - 2.4 g
- Calcium - 2.4 mg
- Iron - 0.4 mg
- Vitamin C - 5 mg
- Thiamin - 0.1 mg
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).
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). 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).
Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water. Shake the strainer to strain out as much water as possible.
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).
Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
Place desired amounts in freezer bags or vacum pac then freeze until needed.
When ready to use drop desired amount of corn in boiling water for a few minutes or microwave.
Tips & Variations
No special items needed.