Recipe by Judikins
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.
Directions See How It's Made
- 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.