You will need 3 dozen cobs of corn. If the cobs are small you may need more. These were large so it was the perfect amount. Shuck (peel) the corn and remove as much of the “hair” as possible.
In a very large kettle, bring water to a boil. I use my canner, it is the perfect size. Add about a dozen cobs to the water and cover. This is called blanching and it is necessary to stop the enzymes. All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Set a timer for five minutes. I like to do this outside on my gas burners because my stovetop cannot handle these large kettles.
After five minutes, remove the corn. To keep the process going. add another dozen cobs and set your timer again for 5 minutes. You will be very busy during this process so don’t be trying to run and change the laundry.
Immediately dump the corn into very cold water. Rub the cobs to remove any hair left. Your next pot of cobs should be done so get them and repeat.
I like to add ice to the cobs to get them very cold. They need to be cold to the centers before you can cut the kernels off. If you do it when it is still warm your corn will get a funky taste.
Cut the kernels from the cob. I like to use a very sharp knife. Be careful not to cut into the cob. You don’t want that tough cob in your corn.
Then scrape the cob with your knife to get all the good juicy stuff!
If you’re not comfortable with a knife, they make these corn cutters. This one is from Pampered Chef. I tried it and it really works! But I went back to my knife because I guess I’m old school.
You will end up with about 24 cups of corn. I use my black turkey roaster pan for this. It seems to be the perfect size. If you don’t have one, you may have to use a couple of smaller roaster pans. Add one pound of cut up butter.
And then pour in one quart of half and half. You must use the half and half and not milk!
Give this a good stir and then put into the oven at 325 degrees for one hour. Stir every 15 minutes.
Remove from oven and stir one last time. It should have thickened up a bit. Go ahead and eat a spoonful, you won’t regret it! Now this must cool to room temperature. Stir every once in awhile to speed the cooling process.
Spoon into freezer containers. Use whatever size is suitable for your family. For just us two, I do about a cup.
Label and freeze. When next January rolls around and you pull one of these from the freezer, you won’t regret the work it took to make it!
FROZEN CREAM CORN
3 dozen corn cobs (about 24 cups cut up corn)
1 quart half & half
1 pound butter,cubed
Blanche corn and cool. Cut corn from cobs. Add butter and half & half to corn and mix. Bake at 325 degrees for one hour, stirring every 15 minutes. Let cool to room temperature. Put into freezer containers and label.