Creamy, buttery corn for the freezer.
Husk the corn and wash thoroughly, removing as much corn silk as possible.
Cut the corn off the cobs into a large roaster pan. Add butter and half and half.
Bake for 1 hour at 325, stirring every 15 minutes. Let cool.
Place in freezer bags and freeze.
You must be logged in to post a review.
Thanks for sharing this recipe. It’s so simple, delicious, and a money-saving. I’m excited to have “fresh” corn this winter when I’m craving a little piece of summer!
by Chanda | My Farmhouse Table in
Canning
Prep: Cook:
Serves: 9 Level: Intermediate
by Jennifer Locklin in
Canning
Prep: Cook:
Serves: 36 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by Kate Ireland | peck of pickles in
Canning
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
amanda on 8.29.2009
Very good! This will make great corn chowder this winter!
Thanks for sharing!
countrygirl on 8.19.2009
We just froze corn this week! I have never tried this recipe though. I think I will!
beck723 on 8.17.2009
YUM YUM YUM!!!!
I have made this recipe for my family for years and it is always a hit. My recipe calls for 20 cups of corn cut from the cobs. This may help if somebody is cutting the recipe.