40 large ears of fresh sweet corn
1 pound butter ~ No substitutes
1 pint half & half cream
Pre heat oven to 325°. Cut the corn off cobs, it should be about 18 cups, give or take. Melt butter. In a large bowl mix together corn, butter and cream. Put corn mixture into large baking dishes sprayed with cooking spray. Bake in the oven for 1 hour, { you may have to divide the corn into a few batches } stirring every 15 minutes.
Let the corn cool completely. Put 1 or 2 cups of corn into each zip lock freezer bag or freezer containers. Freeze. Good for 6 months in the freezer.