35 large ears corn
1/2 to 1 lb. butter
2 c. half-and-half
Cut the corn from the cob and put into 2 large roasting pans. (You should have about 18 to 20 cups
of cut corn.) Add the butter and half-and-half. Place, uncovered, in a 325 degree oven. Bake for 1 hour,
stirring well every 15 minutes. Remove from the oven and set the pans in cold water to chill. (Be careful not
to get any of the water into the corn.) Package and freeze. When ready to serve, heat and add salt and a little
sugar to taste.