"Off-the-cob" Freezer Corn

"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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Ready In:
2hrs
Ingredients:
4
Yields:
12 pints
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ingredients

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directions

  • 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.

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Reviews

  1. This is wonderful. My sister gave me this recipe years ago, and I lost it. Thanks for posting recipe!
     
  2. 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.
     
  3. 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.
     
  4. This recipe is absolutely delicious! I love the helpful hint for using an angel food cake pan and an electric knife to prepare the corn. I will use this recipe for years to come. Lori W.
     
  5. Judikins, This was delicious. I picked up several cases of corn at the Olathe Sweet "Sweet" Corn Festival yesterday. I wanted to freeze some for those cold winter months! Imagine my surprise to find a fellow "corn freezer" using the Olathe sweet corn as the basis of her freezer corn recipe. Thanks so much. I'm sure we'll enjoy it even more in January.
     
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RECIPE SUBMITTED BY

I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
 
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