Monday, August 22, 2011

Gena's Sweet Corn Recipe

Yesterday was my mother-in-law's 70th birthday celebration. My brother in law, Todd came with a truck load of sweet corn for the celebration.  A truck load.... there was sooooooooo much corn.  The men shucked corn while Todd set up his cooking station by the fire pit.  He enthusiastically cooked  corn on the cob for everyone all afternoon.  It was a feast!  But, remember, he brought a TRUCK LOAD of corn....  we gave grocery bags of corn as birthday treat bags as guests left!  I came home with two of these bags.  What to do with all this corn!  So on the way home last night I texted my sister, Gena, for her recipe.  Mom raved about it to me the day before.  Here is a wonderful recipe for sweet corn for the freezer, just in case you have a truck load of corn.  My boys will love this treat this winter, it's a little bit of summer.

Gena's Sweet Corn

You will need 1 pint half&half, 1 pound of butter and 18 cups
fresh sweet corn cut off the cobs
30-35 cobs will yield about 18 cups of corn depending on the size of the corn cobs.

Place 18 cups of corn in a large roasting pan.

Pour half&half over corn and top with the pound of butter. 

Bake in a 350 oven for 1 hour stirring every 15 minutes.

Let the corn cool to room temperature.... it smells so amazing!

Package in freezer bags and pop in the freezer for this winter.  Pack 2-3 cups in each bag. 


1 comment:

  1. What a great idea, thank you so much for sharing it. I would've never thought to have done that.