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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 14 |
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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:
30 -40 ears sweet corn, cut raw off the cob |
1 lb sweet butter |
1 pint half-and-half |
salt and pepper |
Directions:
1. Preheat oven to 325°F.
2. Shuck ears of corn; rinse to remove silks; place on paper towels to drain.
3. Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob.
4. Your cuttings will fall neatly into the pan.
5. As the cake pan fills, empty into large roaster pan.
6. Season with salt and pepper to your taste.
7. Cube butter and distribute onto corn in roaster pan.
8. Pour half and half throughout corn.
9. Roast for 1 hour, stirring gently every 15 minutes.
10. Allow to cool for half an hour.
11. Label freezer bags with contents, quantity and date.
12. Ladle into bags at portions suitable for your personal use.
13. Stack neatly in freezer for later use.
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