Monday, August 26, 2013

Grandpa's Buttery Corn

  • 3 c water
  • ½ cup sugar
  • ½ tsp salt
  • 1 stick of butter
  • 10 cups corn kernels, blanched
Combine all ingredients in a large pot and boil for 3 minutes. Cool and divide into ziplocs before freezing.

1 comment:

Margaret Mary said...

I'd also recommend Emily's suggestion (pictured) of using a bundt pan for holding the corn while cutting it. It seemed safer and caught almost all the cut kernels - way less mess!