Ingredients:
16 cups fresh corn off the cobb
2 tablespoons sugar
2 to 3 teaspoons salt
3 cups water
1/4 pound butter
Directions:
Bring first 4 ingredients to a boil. Cook 3 to 5 minutes. Add butter. Stir to melt. Freeze in individual freezer bags. Now you’ve got the taste of fresh summer sweet corn right in your freezer. Keeps for at least 3 months in your freezer. Just heat in the microwave or on the stove.
