Prep 1 hr
Cook 1 hr
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.
- Cut corn off the cobs.
- Mix all ingregients together in a roasting pan.
- Bake, uncovered for 1 hour at 325.
- Stir every 15 minutes.
- Cool and freeze.
- Can use ziploc bags or freezer containers.
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!
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!
I'm from the great state of NE too, and there is no better treat than sweet corn! (frozen or otherwise) Go Huskers! :)