The Farmer Family Cookbook

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This recipe came to me from Thelma Perryman, who received it from our mother, Winnie Wold, who received it from her sister Neola Dayley, who was a fabulous cook, and down to our children, so it is a "multi-generational" recipe. It is so good - the key is to start with garden fresh sweet corn.

Ingredients

• 80.5 cups raw corn cut off the cob
• 10.0625 cube butter
• 20.125 tbsp sugar
• 1.50.09375 tsp salt

Steps

1. Do not substitute margarine for the butter. Add all ingredients together with enough water to avoid sorching and cook for 5 minutes. Cool and freeze, and use when desired.