Freezer Corn
- 1 pound butter
- 22 cups corn (approx. 40 ears)
- 1 pint half & half
- 1 teaspoon salt
Husk the corn and remove the silk. Carefully cut the kernels off the ears. (Do not boil or blanch first.)
Mix all ingredients together (you will need at least an 8-qt container or equivalent) and bake in oven at 300 degrees for 1 hour, stirring every 15 minutes.
Cool, package and freeze. Freezer-type baggies work great or any type of freezer container.
Now, you can enjoy "fresh" corn even when it's not in season. I like to freeze both individual and family-size portions to take out later.
Counting our blessings,
Mary Beth Roe
