Freezer cream-style corn…. and corn cutting tip

This is an old favorite of ours.  Not sure where the recipe originated, but we’ve been making it for at least 20 years.  It tastes absolutely heavenly on a cold, windy and/or snowy day… a little bit of summer. 
There are cutters made specifically to cut corn off the cob, but since it’s only a once a year task, this is what I do: 

Stand the corn on the center of an angel food pan and go at it with the electric knife.  Much faster than a regular knife, although it will do the job if you don’t have an electric one. 

Isn’t it pretty? 


Here it is, ready for the freezer containers…

FROZEN CREAM-STYLE CORN:

18 cups raw corn, cut off the cob
1/2 cup butter (butter only, no margarine :)
1 quart half and half
3/4 - 1 cup sugar

Mix ingredients in a large roaster and bake in a 300 degree oven for 1 hour.  Stir every 15 minutes.  Let cool and freeze in freezer containers or zipper bags. 
To serve:  Thaw and reheat in oven or microwave.
*The original recipe makes special note that salt should not be used, as it will make the corn tough.