Frozen Sweet Corn

Jazze22's Note:

Here in Nebraska the sweet corn is ready and everyone is "doin corn". I got this recipe from a friend of mine and have been "doin" it for a few years now. Simple and oh so good.

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Yield: 4 pints

• 18 -20 cups uncooked sweet corn
• 1 pint half-and-half
• ½ cup butter
• ½ cup margarine

Directions:

1. Cut corn off the cobs.
2. Mix all ingregients together in a roasting pan.
3. Bake, uncovered for 1 hour at 325.
4. Stir every 15 minutes.
5. Cool and freeze.
6. Can use ziploc bags or freezer containers.

Reviews

[JWS]

After freezing in August, I don't allow us to have any until winter starts (a taste of summer in snow). So we've had two packages now and it is just like a sweet memory of a sunny Iowa meal. I didn't expect it to be so milky... I wonder if I should have baked it longer? I'll play with that next year, but I'll never freeze sweet corn any other way!

[Lisa Gay]

I'll never freeze corn the old way again! This recipe is easy and yummy! I didn't have half and half so I substituted a can of Milnot and enough cream to make the pint required. Thank you so much for making my harvest cooking easier!

[Chef #317]

I'm from the great state of NE too, and there is no better treat than sweet corn! (frozen or otherwise) Go Huskers! :)