Bathtub Corn
(freezing corn for the winter)
(about 32 total ½ cup servings)
Ingredients:
20 cups Fresh Corn cut off the cob (about 2 dozen ears depending on size)
1 lb. Unsalted Butter, cut up
1 cup Milk
2 cups Half & Half
Directions:
Remove husks and silk from cobs before cutting kernels off. Place the cut corn in a large roasting pan and add the cut up butter, milk and half & half to corn and stir. Place roasting pan in a preheated 300 degree oven for 1 to 1 ½ hours. Remember to stir the corn mixture about every 15 minutes. To cool corn mixture down quickly, place roasting pan in a bathtub filled with water and ice that comes up a little over half way on the roasting pan. You have too much water if the pan starts floating. Stir mixture as needed to help cool. When the corn mixture has cooled, portion it into quart size zip-lock freezer bags. Using a ½ cup measurer, place as many portions as you need in each bag. A quart size bag will hold upto 8 portions. Seal bag with as little air in it as possible and flatten out so you can stack them in the freezer. Be sure to date and state number of portions on each bag.
When ready to use, just heat corn on the stove top in a sauce pan. Just bring to a boil and serve. You can also microwave the corn. I wouldn’t do it the freezer bag and length of time will vary because of microwave and portion size.
Note: It is easy to halve or double this recipe depending on how much space or corn you have to work with for freezing. Once you taste this corn you’ll be making more.
Note: The corn can be cooled in other ways but it just sounds better being able to call it bathtub corn. You do want to cool it quickly.
Ideas for Future Efforts
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