36 ears of sweet corn picked at top of season, Shuck, clean and remove silks.
Preheat oven to 300 degrees.
Remove corn with electric knife reserving 20 c. corn.
Place corn in large roasting pan.
Put 2 sticks of butter and a pint of half and half in roasting pan with corn.
Bake for 1 hour stirring every 15 minutes.
Remove pan from oven and place in ice bath being very careful to not get any ice or water in the corn.
Continue with ice bath until corn is cooled.
Pack in plastic freezer containers.
Keeps 4-6 months.
To serve, thaw, heat and season to taste or use in your favorite recipes such as Turkey Tortilla Soup, Taco Soup or Corn Chowder.
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