"Off-the-cob" Freezer Corn
- Reviews 10
Ready In: 2 hrs
Yields: 12 pints
Ingredients
- 30 -40 ears sweet corn, cut raw off the cob
- 1 lb sweet butter
- 1 pint half-and-half
- salt and pepper
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off