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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 21 |
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This is a good way to extend the garden-fresh flavor of summer corn, writes Denise Goedeken from Platte Center, Nebraska. It remains crunchy, buttery and delicious, whether warmed in the microwave or on the stovetop. Ingredients:
1 pound butter |
20 cups fresh-cut sweet corn kernels (about 24 large ears) |
2 cups half-and-half cream |
Directions:
1. In a roasting pan. melt butter in a 325° oven. Stir in corn and cream. Bake, uncovered, for 75 minutes or until the corn is tender, stirring occasionally. Immediately place the roaster in ice water to cool quickly, stirring frequently.
2. Transfer corn to heavy-duty plastic freezer bags; freeze. May be frozen for up to 1 month.
3. To use frozen corn: Reheat in a microwave or on the stove. Yield: 16 cups.
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