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Sweet Corn Recipes

7 to 8 cups sweet corn, cut off the cob (10-12 ears makes approximately 8 cups)
3 T. sugar
1 tsp. salt
1 cup water
1 stick butter or margarine

Stir corn, sugar, salt and water in large, heavy-duty pan. Cook for 10 minutes after it comes to a boil. Turn off heat and add butter or margarine. Cool and package in meal-size containers or freezer bags. Freeze. To serve, reheat in a microwave or stove.


1 lb. butter (no substitutes)
20 cups fresh cut sweet corn kernels (about 24 large ears)
2 cups Half & Half cream

Place butter in a roasting pan, place in a 325 degree oven until melted. Stir in corn and cream. Bake uncovered 75 minutes or until the corn is tender, stirring occasionally. Immediately place roaster in ice water to cool corn quickly, stirring frequently. Transfer corn to heavy duty plastic freezer bags. To serve, reheat in a microwave or stove.

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