- Husk 5 dozen corn.
- Wipe off the hair with a tea towel.
- Then cut it directly off the cob. (no blanching)
- Put the corn kernels into a large turkey roaster.
- Add one pound butter.
- Add 2 cups half and half cream.
- Cook at 350 degrees for one hour, stirring every 15 minutes.
- Keep covered.
- Then cool the roaster which is full of corn in an ice water bath. I cool it in my bath tub with lots of ice.
- Then bag it and store in your freezer.
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