Cut off 24 cups corn from cob (about 1 bushel corn).

1 lb. butter
2 tbsp. canning salt
1 pt. half & half
1/2 c. sugar

Put 12 cups corn in each of two 9 x 13 inch cake pans. Heat rest of ingredients and divide in half and pour over corn in pans. Place in oven at 325 degrees for 1 hour. Stir every 15 minutes. Cool very well and place in freezer containers; then freeze.