Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 8 Ratings
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
2 hrs
2 hrs 25 mins
4 (4-serving) portions


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

114 calories; fat 7g; cholesterol 15mg; saturated fat 4g; carbohydrates 14g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 2g; vitamin a 593.1IU; vitamin c 15.3mg; thiamin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 34mcg; sodium 134mg; potassium 211mg; calcium 6mg; iron 0.4mg.