Frozen Sweet Corn 


  • 36 ears sweet corn 
  • 1 pint of half-and-half cream 
  • 1 lb cold butter, cut into pieces 

1. Husk corn and remove the silk. Rinse corn with cold water. 

2. Cut corn off the cob into a large roasting pan sprayed with non-stick cooking spray.

 3. Add cream and butter. 

4. Bake at 325 degrees for 1 hour. Stir every 15 minutes. 

5. Cool corn by placing roaster pan in a bath of ice water.  Stir corn until cooled.

6. After corn is cool place corn in freezer bags. 

To serve: heat corn through and add salt and pepper to taste. Keeps well for one year in the freezer. Yields 12 cups. 

Witte’s Vegetable Market, LLC