Directions:
- Bring a large pot of water to a boil over high heat. Cut corn kernels from cobs. Drop kernels in boiling water and cook 1 minute. Drain kernels well.
- Transfer corn kernels to rimmed baking sheets, spreading out evenly. Cover each sheet with parchment paper (to prevent sticking) and stack in freezer.
- Freeze corn completely, about 2 hours. Scrape kernels loose from baking sheets with a rigid spatula. Divide into resealable plastic freezer bags or other airtight containers and return to freezer.
- Note: Nutritional analysis is per 1/2 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 619.2 Kcal (2592 kJ) | ||
| Calories from fat | 64.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 11% | |
|---|---|---|---|
| Sodium | 108mg | 5% | |
| Potassium | 1944mg | 41% | |
| Total Carbs | 136.8g | 46% | |
| Sugars | 21.6g | 86% | |
| Dietary Fiber | 21.6g | 86% | |
| Protein | 21.6g | 43% | |
| Vitamin C | 50.4mg | 84% | |
| Iron | 7.2mg | 40% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 86 Kcal (360 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 11% | |
|---|---|---|---|
| Sodium | 15mg | 5% | |
| Potassium | 270mg | 41% | |
| Total Carbs | 19g | 46% | |
| Sugars | 3g | 86% | |
| Dietary Fiber | 3g | 86% | |
| Protein | 3g | 43% | |
| Vitamin C | 7mg | 84% | |
| Iron | 1mg | 40% | |
| Calcium | 2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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