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.
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Units: US | Metric
- 1Preheat oven to 325°F.
- 2Shuck ears of corn; rinse to remove silks; place on paper towels to drain.
- 3Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob.
- 4Your cuttings will fall neatly into the pan.
- 5As the cake pan fills, empty into large roaster pan.
- 6Season with salt and pepper to your taste.
- 7Cube butter and distribute onto corn in roaster pan.
- 8Pour half and half throughout corn.
- 9Roast for 1 hour, stirring gently every 15 minutes.
- 10Allow to cool for half an hour.
- 11Label freezer bags with contents, quantity and date.
- 12Ladle into bags at portions suitable for your personal use.
- 13Stack neatly in freezer for later use.
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Nutritional Facts for "Off-the-cob" Freezer Corn
Serving Size: 1 (3638 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 517.2
- Calories from Fat 341
- Total Fat 37.9 g
- Saturated Fat 22.7 g
- Cholesterol 96.2 mg
- Sodium 54.4 mg
- Total Carbohydrate 44.5 g
- Dietary Fiber 6.0 g
- Sugars 7.3 g
- Protein 8.7 g