Instructions: 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 dont 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.

Yield: 7 to 8 pints

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