Ingredients
4 quarts fresh corn (cut from about 20 ears)1 quart hot water2/3 cup sugar1/2 cup butter, cubed2 teaspoons salt
Preparation
In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.
