Freezing Corn

     I don't know if I ever mentioned that my husband is a chiropractor too.  In his practice there are a lot of rural farmers.  When we have a "how do you do that?" question related to putting up food, he will run it by his patients to see how they do it.  This recipe for freezing corn came from one of his patients and has become our favorite way to do it.

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.)

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 :-)

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 :-)

Let it cool.

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.
.....dr momi


Dicky Bird said...

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!

dr momi said...

Ya -- the butter thing....b-b-b-but it tastes so good!

Dr. Kristy Sipple said...

You better save some corn for me ;)

Candy C. said...

I need to get some corn just for this recipe! :)

Candy C. said...

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!! :)