(24 large ears yielded 16 cups)
Cut off raw kernels of corn to equal 4 quarts or 16 cups. Put in a roasting pan.
Add 3 cups of water, 4 tsp salt, 1 T sugar, and 1 stick of butter.
Place in a 350 oven in the open roaster. Keep watching so as to catch the beginning boil. Bring to a boil for 5 minutes. Cool on the stove, then refrigerate over night or until thoroughly cold. Bag and freeze in usable portions. I like pints!