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| Cut the kernels off of 28 cobs of sweet corn. (Every year we say, "why 28?, why not 2 dozen, or 2 1/2 dozen?" We laugh......and then we pick 28 cobs for the batch.) |
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| Add 1 stick of butter and 1 cup of half n' half. (I figured it out -- it's about 3/4 TBL. of butter /serving. So.......don't put more butter on when you eat it later this winter :-) |
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| Cover with tin foil and bake it for 1 hr. at 350 degrees. (This has got to be one of the most boring pictures I've ever taken :-) |
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| Let it cool. |
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| Then I freeze it flat in freezer bags, 1 1/2 cups. Just enough for a meal for Rick and I. (5 meals all together) When you want to eat it, just warm it up. No cooking involved. It always tastes like it was just picked. |
5 comments:
This might be a Wisconsin thing, as my farmer friend - who is German - does it this same way only she puts it in an "electric skillet" and heats it that way....alot of butter...but sure tastes good!
Ya -- the butter thing....b-b-b-but it tastes so good!
You better save some corn for me ;)
I need to get some corn just for this recipe! :)
Jean,
Here it is corn-on-the-cob season again in southeastern Arizona and I picked up some lovely, freshly picked, locally grown corn at the Farmers' Market this morning. I remembered this recipe and have the corn baking in the oven at this very minute! I only had 18 ears of corn though, so I reduced the butter to 2/3 of a stick and used 2/3 of a cup of heavy cream. I can't wait to try it! Thanks for the recipe AND having a "search" option on your blog!! :)
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