Freezer Confetti Corn

By Tarah716

Ingredients

• 1/2 1/2
• cup butter, softened
• 2 2
• tablespoons snipped fresh chives
• 2 2
• tablespoons snipped fresh parsley
• 1/2 1/2
• teaspoon salt
• 1/2 1/2
• teaspoon ground black pepper
• 14 14
• ears of corn, husks and silks removed
• 3/4 3/4
• cup finely chopped red sweet pepper (1 medium)
• 1/2 1/2
• cup finely chopped sweet onion (1 medium)

Details

Servings 16
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

In a small bowl combine butter, chives, parsley, salt, and black pepper. Shape mixture into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place in a freezer container and freeze until needed.
Meanwhile, in a covered 8-quart pot cook corn in enough boiling water to cover for 3 minutes; drain. Plunge corn into two extra-large bowls of ice water. Let stand until chilled. Cut kernels from cobs; do not scrape (should have about 7 cups).
Line two 15x10x1-inch baking pans with parchment paper or foil. Spread corn kernels, sweet pepper, and onion in an even layer in the prepared pans. Freeze, loosely covered, about 2 hours or until nearly firm.
Divide vegetables evenly among four 1-quart freezer bags. Add 2 slices butter to each bag. Squeeze air from bags; seal and label. Freeze for up to 6 months.

**To reheat each portion, transfer frozen vegetable mixture to a medium saucepan or skillet. Cook, covered, over medium heat for 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.