40 ears of corn
1 1/2 pounds of butter, melted
2 pints of half and half
Husk and clean corn.
Preheat Oven to 200 degrees.
Remove/Cut corn from the cobb and place in dutch oven or roaster pan.
Scrape each ear for juice (Very important step do not skip).
Add butter and half & half to corn.
Place in oven for about two hours. Let Cool-in ice bath.
Ladle in freezer containers and freeze.
Thaw, reheat and warm slowly.
Salt and pepper to taste just before serving.
I enjoy my Grammy's Cream of Corn Recipe. It is really delicious and it tastes nothing like the tin can cream of corn that you get at the grocery store. Now is the time to go out and pick some fresh, sweet corn before it is gone for the season. I picked 65 ears of corn at a local farm. J&M Farms on Seavey Loop charged only $2.50 a dozen (U-Pick). This year I froze them in three cup containers and it made 13 containers, so that's about 39 cups yielded. Yummo!
2 comments:
An electric knife makes this job so easy.
I have one too... Why didn't I think of that? Duh? Thanks Gaylene
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