9 cups sweet corn kernels
2 cups water
1/3 cup sugar
2 teaspoons salt
Husk and de silk the ears of sweet corn.
Cut kernels off the cob.
Put in sauce pan with rest of ingredients.
Cook for 3 minutes.
I usually bring it to a low boil and then set the timer for 3 minutes.
Put into freezer cartons and cool before putting in freezer.
Keeps in freezer for one year.