<p>Easily paired with Pure and Simple Crab Cakes or Oven Baked Fried Chicken this simple side of corn brings an undertone of sweetness to your dinner fare. With just a few minutes of prep work you can save the on the cob summer freshness for year round enjoyment.</p>
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Ingredients
- 3 cups peel and chop Corn, On the Cob
- 6 cups Water
- 1/8 teaspoons Season Salt
- 1/8 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 3/4 cup
- 90 Calories
- 3g Total Fat
- 0g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 60mg Sodium
- 18g Total Carb
- 2g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 4g Protein
- 0 WW Freestyle
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Bring water to boil in a large saucepan.
- Add vegetables, cover, and return to a boil.
- Cook for 2 minutes.
- Transfer the veggies to a large bowl of ice water.
- Drain and pat dry.
- Place in a single layer on a baking sheet, season with salt and pepper, and flash freeze.
- Once frozen solid, divide among indicated number of bags, label & freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- Add a small amount of water and reheat in microwave for 1-2 minutes.