- CREAM STYLE FRESH FREEZER CORN
“FREEZING”
(Martha Phillips, May, 2001)
· Wash corn only – DO NOT BOIL!
· Cut the tip of the kernel only using a sharp knife, and then scrape the cob.
· Put into a microwave safe dish.
· Microwave until done, stirring every 2 minutes to prevent sticking (cooking time approximately 10 minutes, according to how much and how big your dish is).
· Immediately put dish into an ice-bath to cool.
· Let cool completely and put into freezer containers.
· Freeze!
Cook corn until done, if not – corn will be ruined and tough
CREAM STYLE FRESH FREEZER CORN
“COOKING”
(Martha Phillips, May, 2001)
· Thaw corn in refrigerator.
· Drain any excess liquid from corn (watery)
· Put about ¼ stick of butter in pot, melt (maybe a little water if wanted, approximately ¼ Cup; probably less)
· Cook corn on low heat – WATCH – EASY TO STICK!!
· Add salt and sugar to taste.
If too thin, mix a little flour with some milk to thicken!
According to Nick, the flour should always be used, gives a better flavor!
