"OFF-THE-COB" FREEZER CORN

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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.

Provided by Judikins

Categories     Corn

Time 2h

Yield 12 pints

Number Of Ingredients 4

30 -40 ears sweet corn, cut raw off the cob
1 lb sweet butter
1 pint half-and-half
salt and pepper

Steps:

  • Preheat oven to 325°F.
  • 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.

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