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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


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


  • 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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