Freezer Sweet Corn
Grilled Corn on the Cob


Freezer Sweet Corn

4 quarts fresh-cut Sweet Corn, 18 to 20 ears
1 quart Hot Water
1/4 cup Sugar
1/2 cup Butter
2 tsp. Salt

Combine all ingredients in a large kettle; simmer for 5-7 minutes,
stirring occasionally. Pour into large shallow containers to cool; stir
occasionally. Spoon into freezer bags or containers that will hold about
a pint. Close tightly and freeze. Yields: about 6 pints. I usually do 50
to 60 ears of corn this way, and it lasts the 2 of us for most of the
winter. It tastes so good, is already cooked when you unthaw it, so all
you do is heat it up and serve.




Grilled Corn on the Cob


Peel back corn husks but do not separate from cob. Remove corn silks from
ear of corn. Pull husks back up around corn and tie at top with pieces of
husks you've torn like strings. Tie as tightly as you can without breakin
husk strings. Soak in a bucket full of cold water for 1 hour.

Remove from bucket when ready to grill and shake off excess water. Lay on
grill over coals and cook 20 minutes turning 2-3 times with tongs. Your
corn cooks in it's own steam envelope this ways and does not burn easy.

BonApetite' PattyG from Missouri




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