Description
This recipe allows you the fresh taste of sweet corn-on-the cob all year long. I've been making it for years and will today make it with olathe corn i picked up at the market for 10 ears for $1. It stacks neatly in your freezer and is ready in a jiffy.
Ingredients
- Sweet Corn
- Sweet Butter
- Half-and-half
- Salt And Pepper
Instructions
- Preheat oven to 325f
- Shuck ears of corn
- Rinse to remove silks
- Place on paper towels to drain
- Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob
- Your cuttings will fall neatly into the pan
- As the cake pan fills, empty into large roaster pan
- Season with salt and pepper to your taste
- Cube butter and distribute onto corn in roaster pan
- Pour half and half throughout corn
- Roast for 1 hour, stirring gently every 15 minutes
- Allow to cool for half an hour
- Label freezer bags with contents, quantity and date
- Ladle into bags at portions suitable for your personal use
- Stack neatly in freezer for later use