|by Tarla Dalal|
DESCRIPTION The very sight of corn triggers the gastronomic juices. Bhutta is certainly a welcome treat at any time of the day.
1 - 10 of 1,100 for frozen corn
Cut corn off cob; scrape cob with knife. Combine all ingredients. Cook 10 minutes over low heat. Stir frequently to prevent burning. Cool well and freeze.
Husk corn and wash thoroughly. ... to each pan. Bake at 350 degrees for 1 hour, stirring occasionally. Cool and freeze in serving sizes for your family.
Mix and let sit for 15 minutes. Put in containers and freeze. The corn in this recipe is not blanched, it is cut off cobs raw. Very good.
Fill a 9 ... full of sweet corn that has been ... ingredients. Bake at 325 degrees for one hour stirring often. Place in container and let cool, then freeze.
*Corn should be very ripe. Cut corn off cob. Boil all ingredients together for 3 minutes. Let cool on cookie sheets. Put in freezer bags and freeze.
Cut corn off cobs. combine all ingredients in saucepan, boil 3 minutes. Cool. Place in plastic bags and freeze.
Husk and clean corn. Cut corn off cob. Combine all ingredients. Boil for one minute. Completely cool before putting into freezing containers. Freeze.
Wash, clean and cut corn off cob. Mix ... stove and cool in pan. When cool, pack in freezer containers or bags and freeze. Tastes like fresh off the cob.
Put in roaster. ... Cool. Put in boxes and freeze. Makes 18 pints. SUGGESTION: Cut fresh corn off cob and scrape cob with knife to add juice to the corn.
Cut corn from ear. Put all together in large roaster. Bake at 350 degree oven for 1 hour. Salt, if you like. Makes 8 pints. Very good!
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