40 1/2 cup servings
corn, cut from the cob (about 2 dozen ears)
1Cut corn from ears and place in roaster pan (granite ware roaster pan works perfectly). Pour half and half over corn. Cut butter into pieces and place on top of corn.
2Cover and bake at 325° for 1 hour. Stir corn every 15 minutes.
3Fill sink with ice water. Set pan in ice water to cool. Make sure corn is completely cool before bagging.
4Bag in quart-size freezer bags or freezer containers and freeze.
To serve, thaw corn in bag/container and gently warm in saucepan or microwave. Enjoy!
Frozen corn can be stored in freezer for up to one year
About Grammabob's Freezer Corn