Cream-Style Corn for the Freezer
A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)
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INGREDIENTS
Nutrition- 18cups fresh-cut sweet corn (36 ears)
- 2cups half-and-half cream
- 1⁄2cup butter
- 1⁄3cup sugar
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DIRECTIONS
- Set oven to 325 degrees F.
- Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
- Place half of the corn in a food processor; cover and process until creamy.
- Pour into large baking pan.
- Add milk, butter, sugar, salt and remaining corn.
- Cover and bake for 1 hour and 30 minutes, stirring frequently.
- Cool then freeze in small plastic containers.
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