One of my favorite things fresh out of the garden is corn. So sweet and crisp and yummy! We got our hands on some fresh local cobs last week and although we cooked a few of them up right away I wanted to do something with the rest while they were still in their prime. We have a Food Saver (LOVE) so I decided to freeze them. You can just blanch the cobs, take the kernels off and they are ready to freeze but I love this quick little recipe for baked corn. It brings out the sweetness so well and, well, butter with corn is just an essential!
This recipe is for about 12 cobs but you can easily adjust it if you have more or less.
- 12 cobs of corn
- 1/2 cup of butter
- 1 cup of milk
- a pinch of sugar
Preheat oven to 300 degrees
Husk the corn and, using a large sharp knife, remove the kernels. I like to use an angel food cake pan for this. You can just stick the narrow end of the cob in the hole in the center of the pan and cut the kernels right into the pan.
Lightly spray a baking or casserole dish with cooking spray. Put all of the ingredients in the baking dish and give it a stir. Place in the oven and cook for one hour, stirring occasionally. If it starts to get a little dry add some more milk.
Remove from oven and serve or let cool slightly and freeze.