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 :)
MAKE IT SHINE! ADD YOUR PHOTO
6
People talking
INGREDIENTS
Nutrition- 18cups fresh-cut sweet corn (36 ears)
- 2cups half-and-half cream
- 1⁄2cup butter
- 1⁄3cup sugar
- 1
-
Advertisement
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.
Advertisement