If you use a corn cutter to cream the corn, you won’t need to use the food processor. You may need to use more or less cream or milk to get the consistancy you prefer, depending how juicy and fresh your corn is.

2 dozen ears fresh corn, divided
2 cups milk, cream, or half and half
1 Tbsp kosher salt
1 tsp black pepper
1/2 cup butter
1/3 cup sugar

1. In a food processor, process half the corn until creamy. Combine with the remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes, stirring frequently.
2. Allow to cool, then package and freeze.

Servings: 16
Yield: about 2 quarts