This family recipe comes from Jill’s great aunt, Juanita Eckert. Juanita’s niece Ginny gave this recipe to Jill and I when we began assembling the recipes for the summer cookbook. Ginny recalls many summer days at Aunt Juanita’s home on the farm, when she helped shuck corn for “Corn O’Brien Freezing Day.” The kids did the shucking while Juanita made batches for the freezer.
This Eckert family summer tradition carries on today. We make this recipe in our own homes and in the cooking classroom for our guests. It's a colorful and delicious way to enjoy homegrown corn all-year!
4 Tbs. butter 5 cups fresh corn, cut from cob (about 10 ears) 1/2 cup red bell pepper, diced 1/2 cup green bell pepper, diced 1/2 cup sweet onions, diced 1 cup water Salt/pepper to taste
Melt butter in a large skillet. Add corn, peppers, and onions with 1 cup of water. Bring to a low boil. Stir frequently for 5 minutes.
Serve immediately or pour corn onto a rimmed sheet pan to cool. Once cooled, *freeze corn in plastic quart freezer bags.
*TO DEFROST CORN: Place corn in a microwave-safe container. Microwave on medium heat 6 to 8 minutes or until hot. Makes 4 to 6 servings.