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Just Like Fresh Corn

Total Time

Prep: 15 min. Bake: 1-1/4 hours


16 cups

"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."


  • 1 pound butter
  • 20 cups fresh-cut sweet corn kernels (about 24 large ears)
  • 2 cups half-and-half cream


  1. In a roasting pan. melt butter in a 325° oven. 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.
  2. Transfer corn to heavy-duty plastic freezer bags; freeze. May be frozen for up to 1 month.
  3. To use frozen corn: Reheat in a microwave or on the stove.

Nutrition Facts

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

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