- Shuck corn and scrub off strings. Boil corn for 5 minutes. When cool enough to handle, cut kernels off cob with a sharp knife, but don't scrape. (To do this easily, stand corn on its end in a wide pan and cut downward with knife.) Steam beans until tender. Mix hot corn with approximately the same amount of beans. Season with butter, paprika and parsley if desired.
- Pack into freezer boxes (leaving 1/2-inch headspace) or bags (press out air). Freeze.
- To serve, thaw in the refrigerator overnight. Place in a saucepan, cover and warm over low heat until heated through, stirring occasionally.
- This recipe yields 7 to 8 pints.
Notes:
Recipe from "Preserving Summer's Bounty," edited by Susan McClure (Rodale Press, $14.95), and as published in the Charlotte Observer, 06-23-1998 |
