• 8 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; 7 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 134 mg sodium. 211 mg potassium; 14 g carbohydrates; 2 g fiber; 5 g sugar; 2 g protein; 0 g trans fatty acid; 593 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 34 mcg folate; 0 mcg vitamin b12; 6 mg calcium; 0 mg iron;

Reviews

8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1