36 ears fresh sweet corn, husked with silk removed
1 pt. half and half
1 lb. butter flavored butter

Blanch ears of corn in large kettle of boiling water, scalding for 4 1/2 minutes. Cool immediately in cold running water or ice water. Drain and cut kernels from cobs. Mix cut corn with half and half and butter. Place corn mixture in large roaster pan and put into 325 degree oven. Stir every 15 minutes, baking for 1 hour. Leave corn in roaster and set in ice water until completely cool. Divide corn into freezer containers or Ziplock bags, label and freeze. At serving time, add a small amount of water and seasoning. Simmer to desired temperature and degree of tenderness desired.