Here’s my recipe for oven corn:
16 cups corn
1 lb. butter
1 pint half and half
Put in roaster and bake in 350 degree oven for one hour.
Cool pan in ice water in sink.
Package and freeze.
It couldn’t be easier. Here is my roaster cooling in the sink. I keep adding ice cubes to the water as they melt.
When I cook ears for us, I bring the water to boiling, put the corn in, let the water come back to boiling and take it off the heat, drain and it’s ready. Overcooked corn gets tough. Just for the sake of argument, remember that this is the way WE like it. You might not.
I’m going teach Sam how to freeze corn this week – the kids can drive the golf cart and we’ll cook corn – that’s for Wednesday!
A couple Dirty Dozen quilts:
Ivy just went home – I’ll bet she’s a tired girl!
Thanks for the recipe, I will give it a try. Went to a draft horsepull with my husband today, went very late, doubt they will finish as a storm moved in. We had to go home to feed animals.
Your freezer corn sounds so good. I love corn! I’m having an ear tonight.
Great job on the DDs ladies!
We had corn-on-cob tonight…yummmm so good.
Ivy does look tuckered out. I’m sure Hazel and Telly will sleep good too.
I got corn and peaches at the farmers market yesterday. Both are divine. Gotta love the farmers.
Thanks for the corn recipe. Gosh it sounds good. We will be driving over to Roseburg next week to pick up our corn to freeze for winter. Our method is to hisk, blanch, cool in icy water, take it off the cob, put in containers and freeze. We do an assembly line of two. lol Yours sounds gormet and delicious and fancy.
We will also pick up melons and peaches. These are veggies and fruits we cannot grow here because it is too cool. Just over the mountains a bit as the crow flies, and they can grow everything well. However, they must stand up to much hotter weather. Sorry for the wandering geography speech about Oregon.
Great finishes, ladies. I am working on mine between bouts of preserving the harvest of our own garden
Very good recipe. I like. I Bought yesterday sweet corn. Made Indian pkoda
Barkat – what is Indian pkoda?
When I cook ears to eat, I do what you do. Took me many years to learn that more boiling meant tougher corn. Who knew ???
Your oven recipe is the one that my sister and I use when we used to get together to freeze sweet corn from her MN farm. It is so delicious that way! We used electric knives to cut it from the cob. I don’t know why I’ve stopped doing that other than not getting to her house at the right time!
Lovely DD finishes already! Plan on working on mine today unless we go on a bike ride. It might be too hot for biking in the 90s. My #3 is a small project so I”m attempting Mary”s straight line quilting for the first time. It’s going okay but don’t think I have everything set perfectly yet. There seems to be some distortion of the quilt. Pressure foot to firm, maybe?
Rhonda from IA – we have an electric knife set side just for corn. Rick sets the ear in the hole of the angel food cake pan and the cut off corn falls right into the pan. It’s the best recipe there is for freezing corn!
I used to do corn for the freezer using a recipe similar to yours. We loved it. 40 years ago when there was a family to feed, it made sense to do things like can or freeze. Now since it is just “me,” I don’t do much. I even burned up my electric knife several years ago taking corn off the cob! This is a wonderful time of year to live in Iowa with all of the fresh produce available for just a short time.
Love, love, love your Country Threads website. I enjoy seeing the pictures of the quilts and especially like seeing your wonderful recipes. I am going to try your corn recipe-it sounds so good. Everything about your messages makes me miss living on the farm in Montana. Thank you so much for posting.
I’m so glad you posted the oven corn recipe again…I made and froze some after you posted it last summer. We had some at Thanksgiving…yum! I sent DH to the Saturday farmer’s market yesterday for My Dad’s Best Sweet Corn…it truly is! It will get roasted on the grill tonight and leftovers frozen. Next Saturday we’ll get two bags of ears and I ‘ll make oven corn. I loved the all-you-can-eat corn, tomatoes, and watermelon suppers from my childhood and I still love it!
We made 15 batches of fried corn. We also have an assembly line. Husk, silk, cut the tips off the corn and then scrap to get the milk off. Do about 15-16 ears that would fit in a 12 inch cast iron skillet. We brown one stick of butter until it turns brown but don’t burn it. Then add the corn in and sprinkle with pepper and salt is an option. Fry for about 20 minutes. Keep scrapping bottom of skillet so it doesn’t burn. Then let it cool in ice water. Package and then freeze. Ssooo tasty.
Nancy Turner – fried corn is a new one on me! I’ve never heard of it – so glad you wrote – I learn so much on this blog!
Mary, I do our corn the same way for eating and for freezing. The same way you do it. Boil, put in corn bring back to boil. Done. I add the extra stuff when I take it out of the freezer.
I used to do 2 bushel of corn each year. Put in the freezer. When I had babies and toddlers,I did the corn at night.
Sometimes father-in-law went a little over overboard when bringing me the corn he grew. Funny memory, he used the kids old newspaper delivery bag to pick the corn then put it in gunny sacks. He was very definite the way he packed that corn in the bags. He could put more ears in a gunny sack than anyone I know.
This morning I did tomato juice for my friends. He grew and brought the tomatoes this morning. She has a bit of health issues going on right now so not able to do their tomatoes. I LOVE making tomato juice. It smells so good. I can’t eat tomatoes anymore but it was so fun to be able to do this for my friends. They have done so much for me since Tom died. It feels good to be able to return a blessing. judy Ia.
Judith Ann Jacques – Connie also LOVES to can tomato juice – I freeze a few tomatoes to throw into chili, etc. but nothing more. Rick will want to freeze more corn – he’d like to take it to Eric in Northern MN but with the virus, he’s hesitant to go.
Last year when a friends son brought me a bushel of Iowa sweet corn I followed your recipe & was the BEST corn I have even eaten!! Hope to be able to get some corn at farmers market & put up this year.
For a different corn treat take half a stick of soften butter stir in 1/8 to 1/4 teaspoon ground cumin & pinch of cayenne pepper…spread on hot corn on cob & roll in finely grated Parmesan cheese….yummy.. if don’t like cayenne pepper omit.
Going to be over 100 degrees today so my plan is to work on cleaning & organizing my pantry. Boy does it need it.
Nikki – glad you thought the corn recipe was good – it’s our favorite but you need great corn to start with. We’re doing some this afternoon that wasn’t the sweetest corn and it’s not nearly so good!