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Just Like Fresh Corn

"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."
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours
  • Makes
    16 cups

Ingredients

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

Directions

  • 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.
  • Transfer corn to heavy-duty plastic freezer bags; freeze. May be frozen for up to 1 month.
  • 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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Reviews

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Average Rating:
  • newrecipejunkie
    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.

  • TamaraLynn
    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.

  • TamaraLynn
    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.

  • lynnmaire
    Jul 17, 2011

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