- 18 to 20 cups fresh cut sweet corn
- 1 pound butter
- 1 pint half-and-half
Cut corn off cob and put into large roaster. Add butter and half-and-half. Place, uncovered, in 325° oven. Bake for one hour, stirring occasionally. Remove from oven. Cool down by dividing corn into two (9 x 13-inch) pans and placing pans in sink filled with ice water. When cool, package and freeze.