16 cups of raw corn kernels (4 dozen ears of corn)
4 tsp salt
1 T sugar
1 stick butter
3 cups water
Mix all ingredients in a roasting pan.
Roast at 350 until you see a boiling action. Boil for an additional 4-5 minutes.
Cool, then refrigerate overnight.
Bag and freeze in usable size freezer bags. Or put some in snack bags then put the small bags into a quart freezer bag.