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!