Best 2 Kittencals Method For Sweet Freezer Corn Niblets Recipes

Calling all corn lovers! Get ready to embrace the delectable flavors of sweet freezer corn nibblets, a delightful dish that will tantalize your taste buds. Experience the goodness of fresh corn, perfectly preserved in your freezer, ready to be transformed into a variety of culinary creations. Discover an array of enticing recipes using these frozen gems, from the classic creamed corn to the innovative corn fritters. Each recipe promises a unique taste adventure, whether you're seeking a comforting side dish, a hearty main course, or a delectable appetizer. Dive into the delightful world of corn nibblets and let your taste buds embark on a flavorful journey.

Check out the recipes below so you can choose the best recipe for yourself!

KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB

Kittencal's Method for Freezing Corn on the Cob image

This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn

Provided by Kittencalrecipezazz

Categories Corn

Time 13m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

10 corn on the cob, shucked and silks removed
water
2 tablespoons sugar
ice (lots of ice)

Steps:

Have all you cobs of corn shucked and silks removed before starting this.
Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
Fill a large pot of water a little over half full.
Add in the sugar; bring to a full boil.
Add in as many cobs of corn that will fit into the pot without over crowding.
Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
Place the cobs onto a clean tea towel. to drain slightly.
Dry the outside of each cob slightly with a clean tea towel.
Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
Place the foil-wrapped cobs in a large bag, then freeze.
WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
The corn is now ready to eat and enjoy!

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING

Kittencal's Bakery Buttercream Frosting/Icing image

This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting use heavy cream and make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using. For flavor and color you can add 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations Flavor Mix, any flavor desired.

Provided by Kittencalrecipezazz

Categories Dessert

Time 10m

Yield 4 cups (approx)

Number Of Ingredients 8

Ingredients

1/2 cup crisco white shortening, room temperature (white)
1/2 cup butter, softened or 1/2 cup margarine
4 -6 tablespoons half-and-half cream or 4 -6 tablespoons milk
1/4 teaspoon salt (heaping)
1/2 teaspoon almond extract
2 teaspoons vanilla or 1 teaspoon almond extract
5 cups confectioners' sugar, sifted (or as needed)
2 -4 drops food coloring (OPTIONAL ( OR for flavor and color, use 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations )

Steps:

In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

Tips:

Choose the right corn: Select fresh, sweet corn on the cob for the best flavor and texture.
Prepare the corn properly: Remove the husks and silks from the corn cobs, then rinse the cobs under cold water.
Use a sharp knife: A sharp knife will make it easier to cut the kernels off the cob.
Cut the kernels off the cob: Hold the cob vertically and slice downward with a sharp knife to remove the kernels.
Blanch the corn kernels: Blanching the corn kernels in boiling water for a few minutes helps to preserve their color, flavor, and nutrients.
Drain the corn kernels: Drain the corn kernels in a colander or sieve to remove excess water.
Spread the corn kernels in a single layer: Spread the corn kernels in a single layer on a baking sheet or parchment paper-lined baking pan.
Freeze the corn kernels: Freeze the corn kernels for at least 2 hours, or until they are solid.
Store the corn kernels in freezer-safe bags or containers: Once the corn kernels are frozen, transfer them to freezer-safe bags or containers for long-term storage.

Conclusion:

Kittencal's method for sweet freezer corn niblets is a great way to preserve the freshness and flavor of corn. By following these tips, you can easily freeze corn kernels at home for use in a variety of recipes. Whether you're adding them to soups, stews, casseroles, or salads, frozen corn kernels are a convenient and delicious way to enjoy corn all year long.