Prep 1 hr
Cook 1 hr
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.
- 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.
This is wonderful. My sister gave me this recipe years ago, and I lost it. Thanks for posting recipe!
Wow! I just pulled out my first batch of this corn, and WOW! I just made half because I was afraid I wouldn't like it as well as everyone else has rated it, but I was wrong. I can see now that I'm going to have to go buy more corn. I still cooked the corn an hour even though I halved the recipe. It turned out perfectly cooked. The corn comes out firm with flavor bursting in your mouth after an hour at 325. I did add a bit of sugar to the mix when cooking, but always add it to my corn. You just add it to taste, but I probably used close to 1/4 cup when it was all said and done. I used a regular knife and just turned a cup upside down in the roaster to replicate the Angel Food Cake technique. Worked great and kept the mess to a minimum. Now if someone could just tell me how to get the silks off the corn a little better. Thanks so much Judikins for sharing this great recipe.
My FIL gave me a bunch of corn (not very sweet) so I wanted to make some of this freezer corn to use in corn chowder recipes this winter. This method is terrific. I was able to cut a cob every 30 seconds with the electric knife. Very neat & clean. My BIL and FIL who freeze a lot of corn each year, will be switching to this technique.