- Purchase the corn. (I purchased 5 dozen ears of corn, but I process no more than 3 dozen ears at a time in the roaster.)
- Shuck the corn, cutting off any bad spots.
- Clean the corn thoroughly removing as much silk as possible.
- Using an electric knife, cut the corn off the cob.
- Be careful to NOT cut cob into your corn. Cob just doesn't taste very good.
- I use a jelly roll pan to cut the corn into (instead of a cutting board) because I want to keep the corn "milk" for the finished project.
- Discard the cobs unless you want to dry them for cheap TP (I'm really suggesting that you NOT do this...really)
- Dump the corn into a turkey roaster (or other large pan with a lid.)
- Once all of the corn (3 doz ears worth) is in the roaster, add 1 quart of heavy cream or half-n-half. Stir the corn to coat. Put four sticks of butter (1 lb.) on top of the corn. Put the lid on the roaster.
- Bake in the oven at 250 F for one hour--stirring thoroughly every 15 minutes.
- After the corn has baked for an hour, let the corn set out until it is cool enough to handle. Put two cups (or whatever amount works best for your family) into a freezer bag. [TIP: I use a canning funnel when putting the corn in the freezer bags to keep messes to a minimum.]
- Freeze. I flatten the bags so that they don't take a bunch of room in the freezer.
|Corn -- after it has been cut off using the electric knife.|
|Corn -- after it has been baked.|
|Corn -- after it has been frozen -- stacked in the freezer.|
One year we ended up with 18 dozen ears of corn. Trevor's mom and dad, Trevor, and I processed corn ALL DAY LONG...we didn't want any corn for quite some time.
From 5 dozen ears, I got 17 - 2 cup packages of frozen corn. Amounts will vary based on the quality of the corn and how good (or bad) the person is at cutting the corn from the cob.
How do you prefer preserved corn?
Have a wonderful week, and take care of you!