Judy Orton'S Frozen Sweet Corn - cooking recipe

Ingredients

20 cups sweet corn, cut fresh from cob (about 48 large ears)
5 cups crushed ice, with a little cold water to make it stirrable
1 cup sugar
1/4 cup salt (or less if desired)

Preparation

Combine all ingredients and gently until sugar and salt are completely dissolved.
DO NOT COOK. DO NOT BLANCH. DO NOT BOIL. ABSOLUTELY NO HEAT!
Ladle into quart sized baggies and freeze. Make sure the corn is covered with the liquid. Press out all air; lay flat to freeze.
Or use quart sized freezer containers.
TO PREPARE FOR SERVING put frozen sweet corn into medium sized sauce pan. Bring to a simmer over low heat. Let simmer for about 15 minutes. Do not boil. Drain off liquid and add 4 T of butter or margarine. If desired, add 3 T of cream cheese and 3 T of cream to create a rich, decadent side dish. OPTIONAL: Stir in 1 small jar of drained chopped pimientos and garnish top with chives before serving.