- 16
- 25 mins
- 25 mins
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)
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.