Baked Sweet Corn For Freezing Recipe

About this recipe

A simple and flavorful baked corn dish, perfect for freezing and reheating for a quick Jain-friendly dinner. This recipe avoids root vegetables and uses a touch of hing for added aroma.

Ingredients

• 450G Pack'D Organic Super Sweet Sweetcorn
• 200G Mergulo Original Plant-Based Butter
• 1 Kg Tate & Lyle Granulated Sugar
• - Tata Salt

Instructions

1. 1. Preheat your oven to 325°F (160°C).
2. 2. Remove the kernels from 16 ears of corn and place them in a large mixing bowl.
3. 3. Add 1 lb of melted butter, 2 tsp sugar, 1 tsp salt to the corn. Mix everyt thoroughly to coat the kernels evenly.
4. 4. Transfer the mixture to a baking pan and spread it out evenly. Bake for 1 hour, stirring every 15 minutes to ensure even cooking.
5. 5. Once baked, allow the corn to cool completely. Portion the cooled corn into freezer-safe bags or containers and freeze for later use.
6. 6. When ready to eat, reheat the frozen corn and adjust seasoning with a little more sugar and salt if needed.