Just Like Fresh Corn Recipe

5 4 3
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Just Like Fresh Corn Recipe

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5 4 3
Publisher Photo
"This is a good way to extend the garden-fresh flavor of summer corn," writes Denise Goedeken from Platte Center, Nebraska. "It remains crunchy, buttery and delicious, whether warmed in the microwave or on the stovetop."
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 1 pound butter (no substitutes)
  • 20 cups fresh-cut sweet corn kernels (about 24 large ears)
  • 2 cups half-and-half cream

Directions

Place butter in a roasting pan; place in a 325° oven until melted. Stir in corn and cream. Bake, uncovered, for 75 minutes or until the corn is tender, stirring occasionally. Immediately place the roaster in ice water to cool quickly, stirring frequently. Transfer corn to heavy-duty plastic freezer bags; freeze. May be frozen for up to 1 month. To serve, reheat in a microwave or on the stove. Yield: 16 cups.
Originally published as Just Like Fresh Corn in Quick Cooking July/August 1999, p34

Nutritional Facts

3/4 cup: 354 calories, 22g fat (13g saturated fat), 59mg cholesterol, 216mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 6g protein.

  • 1 pound butter (no substitutes)
  • 20 cups fresh-cut sweet corn kernels (about 24 large ears)
  • 2 cups half-and-half cream
  1. Place butter in a roasting pan; place in a 325° oven until melted. Stir in corn and cream. Bake, uncovered, for 75 minutes or until the corn is tender, stirring occasionally. Immediately place the roaster in ice water to cool quickly, stirring frequently. Transfer corn to heavy-duty plastic freezer bags; freeze. May be frozen for up to 1 month. To serve, reheat in a microwave or on the stove. Yield: 16 cups.
Originally published as Just Like Fresh Corn in Quick Cooking July/August 1999, p34

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Reviews forJust Like Fresh Corn

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MY REVIEW
newrecipejunkie User ID: 876567 271981
Reviewed Aug. 19, 2017

"Just made this tonight. I made half a recipe and needed 14 ears of corn to get the 10 cups of corn and baked the corn for 60 minutes. There is still some crispness to some of the kernels which we like, baking it for that amount of time. I will edit this review after I freeze and then later eat this . So far the samples I ate while it cooled were delicious."

MY REVIEW
TamaraLynn User ID: 36443 70268
Reviewed Apr. 24, 2012

"I love this recipe. I have successfully halved the recipe, substituted evaporated milk for the half and half, and kept it frozen longer than 1 month. It is quite delicious."

MY REVIEW
TamaraLynn User ID: 36443 26079
Reviewed Apr. 24, 2012

"I love this recipe. I have successfully halved therecipe, substituted evaporated milk for the half and half, and kept it frozen longer than 1 month. It is quite delicious."

MY REVIEW
lynnmaire User ID: 4117399 34381
Reviewed Jul. 17, 2011

"Best EVER~ I make this so we have it for the hollidays. It makes winter bareable, it's that good!"

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