|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.