(Recipe courtesy of my coworker, Diana)
22 C fresh sweet corn (cut from the cob)
2 C butter
2 Tbsp. salt
1/2 C sugar
1 pint half & half
Preheat oven to 325°F. Mix all the ingredients together in a roasting pan, and bake uncovered for 1 hour, stirring every 15 minutes. Cool, then store in freezer bags or freezer-safe containers. To use, simply thaw, heat and serve.