Sweet corn for freezing.
- 8 ears of corn, in husk
- 2/3 cup heavy cream
- 3 tablespoons salted butter
- 1/2 teaspoon salt
Preheat the oven to 350º
Slice kernels off of the cob. Scrape with the back of the knife to get all the milk and pieces off of the cob.
Mix cream, butter and salt in a bowl.
Pour over corn and bake in a dish for 35 min.
Eat and enjoy or freeze in sealed containers.
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