Yields 12 cups
- 36 ears sweet corn
- 1 pint of half-and-half cream
- 1 lb cold butter, cut into pieces
Step One: Husk corn and remove the silk. Rinse corn with cold water.
Step Two: Cut corn off the cob into a large roasting pan sprayed with non-stick cooking spray.
Step Three: Add cream and butter.
Step Four: Bake at 325 degrees for 1 hour. Stir every 15 minutes.
Step Five: Cool corn by placing roaster pan in a bath of ice water. Stir corn until cooled.
Step Six: 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.
Witte’s Vegetable Market, LLC
