When I was a little girl, we would visit my Grandma Ruth in the summer, at the peak of sweet corn season. Everyone would sit out on the driveway at my Grandma’s house and shuck corn to put up for Winter. My Grandma would make pans and pans of this corn and each family would take some home for their freezer. This corn is served at every holiday meal and has been since I was a kid! It’s creamy, sweet, and oh so delicious. A favorite family tradition! The past 2 years, my kiddos have gotten in on the action, helping to shuck corn outside at our picnic table. They love getting to help, and even more, they love getting to eat!
Grandma Ruth’s Sweet Corn
Ingredients
16 cups sweet corn, cut off the cob (about 36 ears)
1 pound butter, cut into pieces.
1 pint half and half
Instructions
Preheat the oven to 350 degrees. Cut the corn off the cob and place in a large roasting pan. Mix in the butter pieces and half & half. Bake at 350 for one hour, stirring every 10 minutes or so. Cool the corn completely, bag, and freeze.
Notes
If you don’t have a pan that will fit all of the corn, you can split it into two pans. Just split the butter and half & half as well.