8 c raw sweet corn 1/4 c butter 1 c water 1 tsp salt 2 tsp sugar (optional)
Mix ingredients and boil for three minutes. Put in cake pans and refrigerate overnight. The next day divide into freezer bags and store them in the freezer.
This is a great way to preserve fresh, summer corn for cold winter nights. The flavor of this and the creamed corn recipe is amazing and no can or frozen bag of corn in the grocery store comes close to its great flavor.
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