Freezer Confetti Corn

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3.0 by 7 people

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  • Makes: 16 servings
  • Serving Size: 1/2 cup
  • Makes: 4 (4-serving) portions
  • Prep: 25 mins
  • Freeze: 2 hrs + up to 6 months

Freezer Confetti Corn

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.

From the Test Kitchen

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.

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Nutrition Facts (Freezer Confetti Corn)

  • Per serving:
  • 114 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 15 mg chol. ,
  • 134 mg sodium ,
  • 14 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 2 g pro.
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