Kittencalsmethodforfreezingcornonthecob Recipes

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KITTENCAL'S METHOD FOR SWEET FREEZER 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 --- also see my recipe#121897

Provided by Kittencalrecipezazz

Categories     Corn

Time 8m

Yield 20 serving(s)

Number Of Ingredients 4



Kittencal's Method for Sweet Freezer Corn Niblets image

Steps:

  • 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.
  • Shaking the strainer 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 in freezer bags or vacum pac.

Nutrition Facts : Calories 141.8, Fat 1, SaturatedFat 0.1, Sodium 355.1, Carbohydrate 34.4, Fiber 3.5, Sugar 9.7, Protein 4.1

20 ears sweet corn on the cob, shucked and silks removed
1 tablespoon salt
1/2 cup sugar (mixed in at the end of the process)
water

KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB

This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn

Provided by Kittencalrecipezazz

Categories     Corn

Time 13m

Yield 10 serving(s)

Number Of Ingredients 4



Kittencal's Method for Freezing Corn on the Cob image

Steps:

  • Have all you cobs of corn shucked and silks removed before starting this.
  • Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
  • Fill a large pot of water a little over half full.
  • Add in the sugar; bring to a full boil.
  • Add in as many cobs of corn that will fit into the pot without over crowding.
  • Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
  • Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
  • Place the cobs onto a clean tea towel. to drain slightly.
  • Dry the outside of each cob slightly with a clean tea towel.
  • Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
  • Place the foil-wrapped cobs in a large bag, then freeze.
  • WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
  • To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
  • The corn is now ready to eat and enjoy!

10 corn on the cob, shucked and silks removed
water
2 tablespoons sugar
ice (lots of ice)

KITTENCAL'S MILK BOILED CORN ON THE COB

A method I have been using for over 30 years, you will never boil corn in just water again once you try this, this method produces a very tender and sweet corn on the cob, I promise! --- do not add in any salt to the water as it will make the corn tough

Provided by Kittencalrecipezazz

Categories     Corn

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6



Kittencal's Milk Boiled Corn on the Cob image

Steps:

  • Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
  • Add in the cream, milk, sugar and butter.
  • Bring to a boil, then add in the corn cobs.
  • Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
  • Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
  • Serve with butter and salt to taste.
  • Delicious!

Nutrition Facts : Calories 284.3, Fat 14.6, SaturatedFat 8.3, Cholesterol 39.6, Sodium 92.5, Carbohydrate 38, Fiber 2.8, Sugar 16.4, Protein 5.6

6 -8 ears corn, husks and silk removed
water
1 cup milk
1/4 cup whipping cream, unwhipped (or use 1-1/4 cups milk)
1/3 cup sugar (can use more sugar)
1/4 cup butter (optional, add to the water)

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING

This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting use heavy cream and make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using. For flavor and color you can add 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations Flavor Mix, any flavor desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 4 cups (approx)

Number Of Ingredients 8



Kittencal's Bakery Buttercream Frosting/Icing image

Steps:

  • In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
  • Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
  • Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

1/2 cup crisco white shortening, room temperature (white)
1/2 cup butter, softened or 1/2 cup margarine
4 -6 tablespoons half-and-half cream or 4 -6 tablespoons milk
1/4 teaspoon salt (heaping)
1/2 teaspoon almond extract
2 teaspoons vanilla or 1 teaspoon almond extract
5 cups confectioners' sugar, sifted (or as needed)
2 -4 drops food coloring (OPTIONAL ( OR for flavor and color, use 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations )

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