Thursday, February 7, 2008

INGREDIENTS
15-20 ears sweet corn, cut raw off the cob
1/2 lb sweet butter
1/2 pint half-and-half
salt and pepper

DIRECTIONS
-Preheat oven to 325°F.
-Shuck ears of corn; rinse to remove silks; place on paper towels to drain.
-Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob.
-Your cuttings will fall neatly into the pan.
-As the cake pan fills, empty into large roaster pan.
-Season with salt and pepper to your taste.
-Cube butter and distribute onto corn in roaster pan.
-Pour half and half throughout corn.
-Roast for 1 hour, stirring gently every 15 minutes.
-Allow to cool for half an hour.
-Label freezer bags with contents, quantity and date.
-Ladle into bags at portions suitable for your personal use.
-Stack neatly in freezer for later use.

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