2 dozen ears of sweet corn
1 Tblsp salt
½ tblsp pepper
2 cups (1 pint) half-and-half or cream
1-3 sticks of butter

Husk corn and clean off silks.  Wash well.  Cut corn off the cob using a sharp knife or electric knife.  Measure 20-25 cups of corn into a turkey roaster pan.  Sprinkle salt and pepper on top of corn and mix thoroughly.  Pour half-and-half over top.  Chunk up the butter (use as little or as much as you would like, we use 1 ½ sticks) and put on top of corn. 

Bake uncovered for one hour stirring every 10 minutes.  Take out of oven and allow to cool.  Put into freezer bags or containers and freeze.